Strawberry Cupcakes For Doll Festival or White Day
This is a simple strawberry cupcake version of. This is the result of much trial and error. Because it uses strawberry jam, I didn't think it needed any extra sugar, but in the end, this is what I came up with for the best texture.
Heating the strawberry jam in the microwave helps to keep the margarine from separating.
I used butter flavored margarine for a great taste and smooth texture.
If you use baking margarine or unsalted margarine, add a pinch of salt to the recipe. For 5~6 cupcakes. Recipe by vegeful
Strawberry Cupcakes For Doll Festival or White Day
This is a simple strawberry cupcake version of. This is the result of much trial and error. Because it uses strawberry jam, I didn't think it needed any extra sugar, but in the end, this is what I came up with for the best texture.
Heating the strawberry jam in the microwave helps to keep the margarine from separating.
I used butter flavored margarine for a great taste and smooth texture.
If you use baking margarine or unsalted margarine, add a pinch of salt to the recipe. For 5~6 cupcakes. Recipe by vegeful
Cooking Instructions
- 1
Roughly chop the dried strawberries and soak in liqueur. Bring the margarine and eggs to room temperature. I used MAXIM brand strawberry latte mix in this recipe.
- 2
Mix together the dry ingredients and sift 3 times. Put the jam into a heatproof bowl, wrap with plastic wrap, and heat in a microwave at 500 W for 30 seconds. Beat the egg.
- 3
Use a whisk to beat the margarine until creamy. Add the sugar and mix. Next, divide the jam into 3 portions and add to the mixture, mixing well after each addition.
- 4
When the jam is thoroughly incorporated, add the egg a little at a time and mix well, being careful not to let it separate.
- 5
Sift the dry ingredients one more time, divide into 3 portions, and fold one portion of the dry ingredients into the batter. Set aside some of the chocolate chips and strawberries to use as garnish later.
- 6
Fold in the second portion of the dry ingredients. When the batter is no longer powdery, fold in the strawberries and chocolate chips. Finally, fold in the last portion of the dry ingredients until no longer powdery.
- 7
Fill the muffin cups about 70% and top with the remaining strawberries and chocolate chips.
- 8
Bake in an oven preheated to 170°C for 10~15 minutes until the tops have lightly browned. Reduce the temperature to 150°C and bake for an additional 10~15 minutes.
- 9
When a toothpick or skewer inserted into the center comes out clean, they are ready. Let completely cool on a cookie rack. When cooled, wrap each one individually with plastic wrap to prevent drying out.
- 10
They can be stored at room temperature for up to four days. They taste the best on the second day. If they become hard, you can heat them one at a time in the microwave at 500 W for 30 seconds.
- 11
You can freeze them for up to 1 month. When you are ready to eat, place the frozen wrapped cupcake in the microwave and heat at 500 W for 50 seconds to warm.
- 12
*Step 2: For the liqueur, strawberry or raspberry is best, but orange liqueur or Kirsch is also okay.
- 13
The sweetness of the jam will vary depending on what kind you have. This time, I used jam that is rated 47 for sweetness.
- 14
You can get the strawberry powder at the dollar store. You can also use crushed freeze-dried strawberries.
- 15
Here are the muffins decorated with strawberries.
- 16
This is the original muffin recipe.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Strawberry-Decorated Cup Cakes - For Japanese Doll Festival Strawberry-Decorated Cup Cakes - For Japanese Doll Festival
I thought up a Japanese Doll Festival version for decorating my cupcakes I have made before. The cream cheese is sweetened by the strawberry jam and it naturally gives it a nice pink color. This time, I used strawberry jam rated at 47 for sweetness. Please adjust the amount of jam according to your jam's sweetness.If you don't have strawberry powder, you can use crushed freeze-dried strawberries. If you don't have any of that, either, you can just use the strawberry jam, but it may not be sour enough, so you can increase the amount of lemon juice or add some strawberry essence or liqueur. Recipe by vegeful
-
Decorated Strawberry Cupcakes Decorated Strawberry Cupcakes
When you squeeze butter-rich cream on the cupcakes and chill them in the refrigerator, they harden easily. So I decided to make with a fluffy sponge cake base. I got the idea to gouge out the center from Chie Kato's cook book. The difference in the outcome is worth the extra effort!You don't need to add coconut, but adding it changes the texture and makes them tastier.I used cupcake holders that were quite deep so I could only make 4, but if you use regular muffin cups, I think you could probably get 5-6. If you only make 4, you'll have some strawberry cream leftover. For 4-6 cupcakes. Recipe by nyonta -
Milky Strawberry Cupcakes Milky Strawberry Cupcakes
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 -
Strawberry Cupcakes 🍓 🧁 Strawberry Cupcakes 🍓 🧁
We hosted a potluck dinner recently, and I asked my four-year-old daughter what we should make for dessert. She enthusiastically replied, “Strawberry cupcakes!” I had never made them before, so…. Challenge accepted!!These turned out so well that our guests came back for seconds. (To quote one of them: “These are BONKERS.”). They have amazing strawberry flavor, and I’ve received requests to make them again. They’re a little time-consuming compared to other cupcakes, but worth every minute.This recipe was cobbled together by taking the best bits from several sources (including The Preppy Kitchen, Sally’s Baking Addiction, and The NY Times)
-
Strawberries and Cream filled Cupcakes Strawberries and Cream filled Cupcakes
This is a quick and easy way to make delicious cupcakes.
-
Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting
After making the White Truffle Cupcakes everyone wanted to try new flavor variations. So heres my next one a fresh Strawberry Cupcake with a dark chocolate Lindor liquid center truffle topped with a fluffy, creamy fresh strawberry whipped cream. It reminiscent of a chocolate covered strawberry!
-
Doraemon Cupcakes Doraemon Cupcakes
I once made cupcakes that rose too much. The puffed up part looked like Doraemon, so I made these Doraemon cupcakes. It should be possible to make other character cupcakes using the same method.I used a muffin tray this time. Make sure to use cups or molds that won't make the puffed up part above the rim spread out. Recipe by decocookie -
Ranunculus Bouquet Cupcakes (Valentine’s Day) Ranunculus Bouquet Cupcakes (Valentine’s Day)
These cupcakes are decorated with piped buttercream flowers on top. A cake adorned with ranunculus flowers, bringing the colors of spring, makes a meaningful gift for Valentine’s Day or a birthday for anyone celebrating in this beautiful month.
Translated from Cookpad Vietnam -
Exquisite Kuisines Strawberry-lemonade cupcakes Exquisite Kuisines Strawberry-lemonade cupcakes
Having the best of both worlds in one bite oh so delicious
More Recipes
Comments