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Decorated Strawberry Cupcakes

Decorated Strawberry Cupcakes

These cute cupcakes are topped with strawberry-filled cream! Since the base is a sponge cake, they taste like strawberry shortcakes!

Ingredients: 4-6 cupcakes

Sponge Cake Base
Egg
1 large
Castor sugar
45 g
Cake flour
35 g
Milk
15 g
Butter
10 g
Finely grated coconut
10 g
Strawberry Cream
Strawberries
60 g
Granulated sugar
10 g
●Heavy cream
100 g
●Granulated sugar
10 g

Steps

1. Add the egg whites to a bowl and add sugar little by little while beating on high speed to form peaks. Add the sugar a little at a time, otherwise the mixture won't whip. Continue until peaks form.
2. Add egg yolk and mix together lightly on low speed. Switch to a rubber spatula and mix lightly and thoroughly by scooping up from the bottom.
3. Thoroughly mix in the coconut.
4. Sift the flour, add it in 3-4 batches, and mix it in by folding up from the bottom. Mix until the previous batch is incorporated before adding the next batch.
5. Microwave the milk and butter together for 1 minute. Add a little of the batter and mix together.
6. Add Step 5 into the batter and use a rubber spatula to fold in from the bottom.
7. Fill the cups about 70% full.
8. Bake for 25 minutes in an oven preheated to 170°C. Once an inserted skewer come out clean, they're done.
9. Cool upside down on a rack.
10. Maker the strawberry cream. Whip together the ● ingredients.
11. Mix together the strawberries and granulated sugar. Blend in a blender to purée.
12. Combine Steps 10 and 11 and the strawberry cream is done. Put the cream into a piping bag with a star-shaped nozzle.
13. Cut out a small hole in the center of the cupcakes.
14. Fill the hole with cream and place the cut out piece on top of the cupcake. Pipe a squeeze of cream in a spiral motion to cover the cupcakes.
15. After decorating them, they're finished! They're extra cute if you put them in cupcake wrappers.

Story Behind this Recipe

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!