It’s been a while since I shared some of my cupcakes with the world. Do I need more of a reason to share but my admitted love for cupcakes AND strawberries. It was foreseeable that I would sooner rather than later combine the two. Et Voila!
Cupcake Ingredients:
1. 1 cup milk (low fat works too)
2. 1 tsp apple cider vinegar
3. 1/3 cup canola oil/vegetable oil
4. ¾ cup granulated sugar/castor sugar
5. 1 tsp vanilla bean extract
6. 2 tsp strawberry extract
7. ¾ tsp baking powder
8. ½ tsp baking soda
9. ¼ tsp salt
10. 1 ¼ cup all purpose flour
11. ½ cup white chocolate chips
12. 1 strawberry per cupcake i.e. 12 for standard cupcakes or 24 small strawberries for mini cupcakes.
Method:
1. Preheat the oven to 175*c, and line 2 mini 12-muffin pan with liners.
2. Mix together the milk and the vinegar, and set aside to curdle. Add in the oil, sugar, extracts and mix well till combined.
3. Add the baking powder, baking soda, salt, and flour (all sifted) and mix well to combine into a smooth almost loose batter. Throw in the white chocolate chips. Taste to check.
4. Scoop with an ice cream scooper into the mould and gently place one strawberry per cupcake (gently cut them in half before adding to the batter).
5. Bake for about 20-24 minutes till golden and test with toothpick.
Strawberry Buttercream Frosting Ingredients:
1. 1/2 cup soft unsalted butter
2. 1 ¾ cups powdered sugar, sifted
3. 1 1/2 teaspoons strawberry extract
4. 1 tsp vanilla bean extract
Method:
1. Beat the butter for a few minutes until light and fluffy, works best with soft, almost melted butter. Add the sugar, half cup at a time, and beat for about 3 minutes each time.
2. Add the vanilla and strawberry extracts, and beat for another 5 to 7 minutes until fluffy. When ready to be piped onto the cooled cupcakes, finished with cute mini-strawberries!
