Fluffy Strawberry Cupcakes with Vanilla Pudding and Buttercream
Ingredients
Muffins
- 200 g strawberries
- 80 g neutral vegetable oil (e.g., sunflower oil)
- 120 g sugar
- 2 eggs (size M)
- 180 g buttermilk
- 250 g all-purpose flour
- 1 packet vanilla pudding powder
- a pinch of salt
- 2 teaspoons baking powder
Buttercream
- 200 g strawberries
- 250 g soft butter
- 250 g powdered sugar
Decoration
- 6-12 strawberries
Preparation
Preheat oven to 180 degrees top/bottom heat (convection: 160 degrees). Line a muffin tin with paper liners. Wash, hull, and dice the strawberries.
Whisk oil with sugar. Add eggs and buttermilk and mix. Mix flour, vanilla pudding powder, salt, and baking powder and add to the oil-buttermilk mixture. Stir until smooth. Fold in two-thirds of the strawberry cubes.
Distribute the batter into the liners. Distribute the remaining strawberry cubes on the muffins and press lightly. Bake in the preheated oven for about 22-25 minutes until golden brown. Perform a toothpick test. Remove from the oven and let cool on a wire rack.
Meanwhile, for the frosting, wash and hull the strawberries, and possibly chop them. Puree the strawberries and strain through a fine sieve. Beat the butter for about 5 minutes until light and creamy. Sift the powdered sugar and add it spoon by spoon to the butter mixture, beating well.
Gradually beat the strawberry puree into the buttercream until the desired color and consistency is achieved. Fill the buttercream into a piping bag with an open star tip and pipe onto the muffins from the inside out, narrowing towards the top. Decorate with half or whole strawberries before serving.
