FRESH STRAWBERRY CUPCAKES

Assalamualaikum & salam sayang.

Nyum! Nyum! mata macam nak terpejam2 masa ngap cupcakes ni. 

Sekali bite terus cramp geraham, hahaha exaggerate la mommy ni. Bukan apa nak bagi imaging sikit camna rasa cupcakes ni yg masam2 manis. Dap2nyeeee!!!

Alkisah cerita strawberry cupcakes, xde plan nak membaking & takde hati nak membaking pun lately ni (tak tau le frust sebab apa tapi yg pasti sbb nak avoid makan manis2 & yg menggemukkan ni kot). 

Tapi last week mommy ada beli buah strawberry, 2 bekas (mahal weh walau strawberry Indonesia). Masa hari beli tu simpan terus dlm peti ais & plan nak makan time dinner tapi as usual 'nyanyuk'. Last2 bila dorg nampak dalam peti ais & bgt nak makan baru teringat (masa tu dah 2 hari lepas beli). Sekali bila amik nak basuh tengok semuanya dah buruk. Huhuhu!!!!!sedih pilu di dalam hatiku bila memikirkan beli dah le mahal pastu dgn wajah monyok Ahdia sebab xdpt makan (dia mmg hantu strawberry). Nak bagi 'Cik Tong' makan cam sia2 je kenyangkan dia, last2 mommy ckp kat Ahdia xpela dik kita simpan nanti mommy buat apa2. Sekali Ahdia bagi idea buat cupcakes strawberry mcm dalam citer 'Strawberrry vs Karipap'……………

So, mommy google jelah resepi & come out with this lovely cupcakes. Walau rupa sebelum makeover tu buruk bebenor dgn rekahan2 merata tapi thanks to makeup tebal oleh whipping cream perisa fresh strawberry jugak. Hasilnya bapak budak, mak budak, kawan2 budak & budak2 sekali enjoyed. Pasni try perisa lain plak.

Mommy malas la nak translate resepi, u al mind la memasing punya 'Oh my English' ye. Kalu xreti gak buka kamus ye. 

Source: Sallys

Ingredients:

CUPCAKES 

4-5 large strawberries 

1 and 2/3 cup + 1 Tablespoon (218g) all-purpose flour 

1/2 teaspoon baking powder 

1/4 teaspoon baking soda 

1/2 teaspoon salt 

1 cup (200g) granulated sugar 

1/2 cup (115g) unsalted butter, melted 

1 large egg 

1/4 cup (62g) strawberry yogurt (Greek or regular yogurt) 

3/4 cup (180ml) milk

1 teaspoon vanilla extract 

STRAWBERRY WHIPPED CREAM 

1 and 1/2 cups (360ml) heavy whipping cream 

3 Tablespoons (43g) granulated sugar 

1 and 1/2 teaspoons vanilla extract 

1/3 cup (110g) strawberry jam (mommy used fresh crushed strawberry + hershey strawberry syrup)

Directions:

1. Preheat oven to 350'F degrees. Line a 12-count muffin pan with cupcake liners. Set aside.
2. Make the cupcakes: Slice strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. 

3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. 

4. In a large microwave-safe bowl, melt butter in the microwave.

5. Stir in sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined.

6. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fold in the strawberry puree. Batter will be thick.

7. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

8. Make the strawberry whipped cream: In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4-5 full minutes. 

9.  Add the strawberry jam and continue to beat for another 30 seconds. Add more strawberry jam if you'd like a stronger flavor or if you'd like a pinker color. Please note the whipped cream will be thinner the more jam you add.

10. Frost the cupcakes with the strawberry whipped cream. Cover and store cupcakes in the refrigerator for up to 3 days. Whipped cream may be made 1 day in advance and stored in the refrigerator. Serve cupcakes chilled.