Strawberry cupcakes

This time I was so happy to try strawberry cupcakes. At this time of the year you can find them everywhere. They look soo delicious and it's almost impossible to resist. 

And this strawberry cupcake is such a treat! A summer treat!

    

I have been waiting for the swiss strawberries to appear in the supermarket because those are really tasty and have this pale pink color that I'm in love with. These are my favorite! You can also go to a small farm and pick your own strawberries; this is my fav thing to do :D

Can't wait for my baby to grow, so we can go together.

Last recipe wasn't too aromatic, but I knew that this one would be perfect.

Strawberries always have a great taste, have their natural sweetness and are very scented.

The recipe is very easy to do and the cupcakes look amazing. You can see the fresh strawberries in the cake. It's simply delicious!

I decided to make a simple frosting on top, just some cream cheese and confectioner's sugar. But you can go for a butter-cream frosting( recipe here)  and dye it in pink ;) and top them with fresh fruits. Delightful!

And now the recipe I found.

INGREDIENTS:

FOR CUPCAKES:

• 1 and 2/3 cups all-purpose flour
• 1 and  1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup sugar
• 1 large egg plus 1 large egg white
• 6 tablespoons fruit juice (I used apple)
• 1/2 cup finely chopped fresh strawberries

INSTRUCTIONS:

Preheat oven to 375°F/180° C
Line a 12-cup muffin pan with paper liners (I used reusable silicone liners).
In a medium bowl, stir together flour, baking powder and salt. Set aside.
In the bowl of the stand mixer fitted with a paddle attachment, cream butter and sugar with a mixer on high speed until light and fluffy.
Beat in egg and egg white until well combined.
With mixer on low, beat in half of flour mixture.
Beat in juice (batter will look separated--that's ok), then add remaining flour mixture and beat until combined, scraping down sides of bowl as needed.
Gently fold in chopped strawberries.
Spoon batter into prepared muffin cups, filling each until almost full.
Bake until a toothpick inserted into center comes out clean, 20 to 22 minutes.
Let cool in pan on a wire rack for at least 5 minutes.

Have a great FRIDAY!

Photos by Emi Trasnitu