Fluffy Strawberry Cupcakes with Vanilla Pudding and Buttermilk
Ingredients
For the muffins
- 200 g strawberries
- 80 g neutral cooking oil (e.g. sunflower oil)
- 120 g sugar
- 2 eggs (medium)
- 180 g buttermilk
- 250 g wheat flour (Type 405)
- 1 package vanilla pudding powder
- 1 pinch salt
- 2 tsp baking powder
For the buttercream
- 200 g strawberries
- 250 g soft butter
- 250 g powdered sugar
For the decoration
- 6-12 strawberries
Preparation
Preheat the oven to 180°C conventional (160°C fan). Line a muffin tin with cupcake liners. Wash, hull, and dice the strawberries.
Whisk oil and sugar together. Add eggs and buttermilk and mix. Combine flour, vanilla pudding powder, salt, and baking powder, then add to the oil-buttermilk mixture. Mix until smooth. Fold in two-thirds of the diced strawberries.
Divide the batter among the cupcake liners. Distribute the remaining diced strawberries on top of the muffins and press lightly. Bake in the preheated oven for 22-25 minutes until golden. Do not forget the toothpick test. Remove from the oven and let cool on a wire rack.
Meanwhile, for the frosting, wash, hull, and optionally chop the strawberries. Puree the strawberries and strain through a fine-mesh sieve. Beat the butter for about 5 minutes until light and creamy. Sift the powdered sugar and beat it into the butter mixture spoonful by spoonful.
Gradually beat the strawberry puree into the buttercream until the desired color and consistency is reached. Fill the buttercream into a piping bag with a star tip and pipe from the inside out onto the muffins, making it narrower towards the top. Decorate with a half or whole strawberry before serving.
