Cupcakes with vanilla cream and strawberries

Name: Cupcakes with vanilla cream and strawberries
Ingredients: 310 g flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 3 eggs at room temperature; 180 g sugar; 100 g soft butter; slightly warmed; 1 teaspoon vanilla extract; 200 ml milk; 150 g strawberries; 300 ml milk; 38 g sugar; 3 tablespoons starch; 1 teaspoon vanilla extract; 150 ml whipping cream

Dessert - Cupcakes with vanilla cream and strawberries by Adela I. - Recipia

Cupcakes with vanilla cream and strawberries have a fluffy crumb and bake for 30-35 minutes. The butter and strawberry batter stays soft, while the vanilla custard folded with whipped cream sits on top in a delicate layer; I like them well chilled, with the texture of a fluffy muffin and cold cream that holds its shape. Prep: 25 minutes. Cook: 36-41 minutes. Rest: 45 minutes. Total time: 106-111 minutes. Servings: 12. About 330 kcal and 6 g protein per serving.

Ingredients

For the cupcakes

310 g flour
1/2 teaspoon salt
1 teaspoon baking powder
3 eggs at room temperature
180 g sugar
100 g soft butter
slightly warmed
1 teaspoon vanilla extract
200 ml milk
150 g strawberries

For the cream

300 ml milk
38 g sugar
3 tablespoons starch
1 teaspoon vanilla extract
150 ml whipping cream

Preparation

1. Mix the flour with the baking powder and salt in a bowl. Mash the strawberries with a fork. 2. Beat the eggs with 1 tablespoon of the sugar until frothy. In another bowl, beat the butter with the remaining sugar for 3-5 minutes, until creamy, then add the vanilla extract and beaten eggs. 3. Heat the milk for 2 minutes, until hot but not boiling. Mix half the flour into the butter mixture, then half the milk. Add the remaining flour and mix until you have a smooth batter, then pour in the remaining milk and beat for another 2 minutes. Fold in the mashed strawberries. 4. Divide the batter among 12 muffin cups, without filling them to the top. Bake at 180°C for 30-35 minutes, until lightly golden. Leave them to cool for 30 minutes. 5. Bring 200 ml of the milk to a boil with the sugar for the cream and the vanilla extract. Dissolve the starch in the remaining 100 ml of milk. 6. When the milk starts to boil, pour in the starch mixture, stirring constantly. Cook for 4 minutes, until thickened, then leave the cream to cool for 45 minutes. 7. Whip the cream until stiff and fold it into the cooled custard. Spoon the cream over the cupcakes once they have cooled.

Notes

You can serve them with black tea; they fall somewhere between a plain muffin and a cake with cream. I started with Emily’s recipe. Choose ripe but firm strawberries; if they release a lot of juice when you mash them, drain off the watery part before adding them to the batter. For mini muffin cups, start checking them after 18 minutes, as they bake faster than standard ones. Sometimes the cream stays thin if the starch hasn’t boiled long enough; keep it on the heat until it coats the back of a spoon. Store the cupcakes in a closed container in the fridge for up to 3 days. For a plain version, leave out the strawberries; the batter and cream contain gluten, dairy and eggs.