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And I already have the next recipe with fresh strawberries for you! I like baking with strawberries now; for me, they are the real symbols of summer. And today is very sunny and warm outside, this strawberry cupcake is perfect. On strawberry buttercream, which is made from fresh strawberries, there is a small drop of super cream ganache to make everything a little more interesting and chocolate. And of course, that also looks beautiful


  • 120 g of soft butter
  • 150 g of sugar
  • 1 packet of vanilla sugar
  • 2 eggs
  • 155 g flour
  • 25 g of cocoa powder
  • 1/4 teaspoon salt
  • 8 g baking powder
  • 150 g of milk

Strawberry buttercream

  • 250 g of soft butter
  • 375 g of powdered sugar
  • 30-60 ml of milk
  • 200 g strawberries


  • 60 g of dark chocolate
  • 40 g of butter

other than that

  • 12 small strawberries


  1. Preheat the oven to 160 ° C hot top/bottom and line a 12-sheet muffin tray with a paper box.
  2. Mix butter with sugar and vanilla sugar for about 1 minute. Add eggs and stir for 1-2 minutes.
  3. Add flour, chocolate, salt, and baking powder together with half milk into a bowl and stir briefly. Finally, stir the remaining milk until you have a smooth mixture.
  4. Spread the dough evenly on the paper sheet and bake the cupcakes in the oven that has been heated for about 25 minutes.
  5. Remove the cupcake from the oven and remove it from the baking sheet after 2 minutes and place it on the rack to cool.
  6. Wash strawberries for buttercream, remove the stems and cut them in half. Then put it in a small saucepan and, with occasional stirring, boil for about 20-30 minutes over low heat until half the volume evaporates. Then, remove from the heat then let it cool to room temperature.
  7. Mix soft butter until very soft and creamy. Mix 250 g of powdered sugar and then 30 ml of milk. Add the remaining powdered sugar and mix the buttercream until creamy.
  8. Add the strawberry mixture that has cooled and stirred. If necessary, add 30 ml more milk if the buttercream seems too hard.
  9. Place the buttercream in a piping bag and sprinkle it on cupcakes.
  10. For the ganache, melt dark chocolate together with the butter in the microwave at 30-second intervals until both can be mixed into a smooth mass. Let it cool for a few minutes and then pour a teaspoon of ganache onto each cupcake so that it easily flows over the freezing.
  11. Wash 12 strawberries too and then place them as garnishes on the ganache that hasn't dried yet and press gently. Bon appetit!
This recipe is inspired by kaffeeundcupcakes

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