Strawberry Cupcakes with Swiss Meringue Buttercream


I feel very happy... no actually less guilty when I eat my baked treats that include fruits. I mean besides the yummmy taste, the health factor gets introduced. More reason to bake such treats..isn't it? :)

This strawberry cupcakes recipe has been adapted from Martha Stewart's Cupcakes. If there is one book of cupcake recipes that you should have in your shelf, then this is it. I strongly recommend this book since I have tried many recipes from here and none have ever failed me.

NOTE: The unfrosted strawberry cupcakes can be stored at room temperature for a day or in the refrigerator for upto 3 days. They can be frozen as well. The frosted cupcakes can be stored in the refrigerator for upto 3 days.

Makes 12 cupcakes

For the Strawberry Cupcakes
140 gm all purpose flour(or 120 gm all purpose flour and 20 gm cake flour
1 teaspoon baking powder
1/4 teaspoon salt
75 gms soft unsalted butter
145 gm caster sugar
1/2 teaspoon pure vanilla extract
1 medium egg
80 ml milk
about 3/4th cup finely chopped fresh strawberries

For the Strawberry Swiss Meringue Buttercream
60 gm fresh strawberries coarsely chopped and pureed
185 gm egg whites
250 gm granulated sugar
450 gm soft unsalted butter

For the Cupcakes
Preheat the oven to 175 degrees C. Line a muffin tin with paper liners.

Sieve together the flour, baking powder and salt. Whisk thoroughly to incorporate the dry ingredients.

With a hand held electric mixer on medium-high speed, cream the butter and sugar until light, pale and fluffy.

Add the vanilla extract and mix. Add the egg and mix.

Scrape down the sides of the bowl as and when needed.

Reduce the speed to minimum. Add the flour mixture in two batches, adding the milk in between the batches and mixing until just combined.

Fold in the chopped strawberries by hand.

Divide the batter evenly among the 12 cups and bake in the preheated oven until a cake tester comes out with few crumbs attached to it about 20 to 25 mins.

Transfer the tin to a cooling rack and let it rest for about 10 mins. Remove the cupcakes from the tin and cool them completely on the cooling rack.

Click here for the Strawberry Swiss Meringue Buttercream method.

Decorate the cupcakes as you wish.

Happy Baking!!!

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