*If you have the almond flour, the net weight of the cake flour and almond flour should come to 80 g.
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.
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.
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.
When the jam is thoroughly incorporated, add the egg a little at a time and mix well, being careful not to let it separate.
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.
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.
Fill the muffin cups about 70% and top with the remaining strawberries and chocolate chips.
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.
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.
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.
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.
*Step 2: For the liqueur, strawberry or raspberry is best, but orange liqueur or Kirsch is also okay.
The sweetness of the jam will vary depending on what kind you have. This time, I used jam that is rated 47 for sweetness.
You can get the strawberry powder at the dollar store. You can also use crushed freeze-dried strawberries.
Here are the muffins decorated with strawberries (Recipe ID: 1579083).
This is the original muffin recipe (Recipe ID: 1579077).
Story Behind this Recipe
This is a simple strawberry cupcake version of Recipe ID: 1579077. 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.