Milky Strawberry Cupcakes

Name: Milky Strawberry Cupcakes
Yield: 6 servings
Cuisine: American
Ingredients: 130 grams Strawberries; 45 grams Unsalted butter; 40 grams Condensed milk; 1 Egg; 65 grams ◎Cake flour; 25 grams ◎Skim milk powder; 1 tsp ◎Baking powder; 1 for decoration Sliced almonds, etc.; 1 tbsp Kirsch (optional)

cookpad.japan @cookpad_jp

I received strawberries and remembered "Moist Milky Banana Cupcake" recipe that used condensed milk. I just thought that condensed milk would probably go well with strawberries, so I tried making these.

Step 1: When microwaving the strawberries, open the door to check on them 2-3 times and make sure that they haven't boiled over. They're done when they become like a loose jam. Step 3: Make sure to add the egg a little at a time. When you first start adding the egg, it won't combine well, but if you add little by little and mix in quickly each time, it will begin to blend together. If it still doesn't blend then add the powder ingredients in quite small amounts and mix to fix. Recipe by Sabumochi

cookpad.japan @cookpad_jp

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Ingredients

6 servings

130 gramsStrawberries
45 gramsUnsalted butter
40 gramsCondensed milk
1Egg
65 grams◎Cake flour
25 grams◎Skim milk powder
1 tsp◎Baking powder
Topping (optional)
1for decoration Sliced almonds, etc.
1 tbspKirsch (optional)

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Steps

1

Finely cut the strawberries and add to a large heat-resistant bowl. Without covering, microwave for around 7 minutes to boil down and then leave to cool. I used a 500W microwave.
2

Warm the butter to room temperature in a separate bowl. Bring the egg and condensed milk to room temperature. Sift together the dry ingredients marked ◎.
3

Cream the butter until smooth, add the condensed milk in 2 batches, then a well beaten egg in 4 - 5 batches (in that order), stirring well after each addition.
4

Switch to a rubber spatula, then add half the sifted ◎ dry ingredients, half of the strawberry mixture, the rest of the dry ingredients and the rest of the strawberries in that order. Stir lightly after each addition then preheat the oven to 180℃.
5

Evenly distribute the mixture into muffin cups and level the surface. If you want to decorate with toppings, do so now. I used sliced almonds in this picture.
6

Bake in the preheated oven for 15 - 20 minutes. You may need to adjust the baking time depending on your oven. The cupcakes are done once they become golden brown and a skewer pierced in the center comes out clean. If you want to use kirsch, brush the cupcakes with it while they're still hot.