STRAWBERRY

CUPCAKES
RECIPE OF THESE DELICIOUS CAKES
 INGREDIENTS FOR CUPCAKES
• 130g Butter • 1 tablespoon of strawberry
• 1 pinch of salt paste
• 180 g flour (normal)
• 250 g icing sugar
• 2 eggs at room temperature • 1.5 teaspoon of chemical
yeast
• 2 buds at room temperature
• 100 ml of warm milk
 INGREDIENTES FOR COVERAGE
4 egg whites
160g sugar
140 g butter or margarine at room temperature
1 tablespoon strawberry paste
6 mashed strawberries (crushed)
STEP 1
Make the cupcakes dough
STEP 1 MAKE THE CUPCAKES DOUGH

• Preheat the oven to 170 º C. Prepare a tray to bake magadalenas, with paper capsules.
With a blender, beat the butter, salt and sugar until the mixture is almost white, and with
a soft and fluffy texture. Slowly mix the whole eggs in the butter mixture, one at a time,
beating until they are thoroughly mixed before adding the next. Add the egg yolks one by
one and mix well. Add the strawberry paste and mix. In another bowl mix the flour and
the yeast and sift twice. Add a third of the flour mixture to the butter and egg mixture,
and mix until well incorporated. Add half of the warm milk and mix. Repeat with another
third of the flour mixture. Then add the rest of the milk and mix. Finally add the rest of
the flour mixture.
STEP 2.
BAKE THE CUPCAKES
STEP 2. BAKE THE CUPCAKES:

Pour the mixture into the paper capsules (placed in the tray). Bake about 20
minutes or until when inserting a skewer (for example, skewer) it comes
out clean. Remove from the oven and let cool in the mold for 10 minutes.
Move to a grate to cool completely.
STEP 3
Prepare the cupcakes coverage
STEP 3. PREPARE THE CUPCAKES COVERAGE

Meanwhile prepare the cover: Cook the egg whites and sugar in a small saucepan at
medium temperature, stirring constantly until the sugar has dissolved. Beat until it is at
room temperature and form hard peaks. Go down to speed 3 and add the chopped butter,
waiting for it to be integrated before adding more. When it is all incorporated, gradually
increase the speed and beat until it is well mixed. Add the strawberry paste and the pureed
strawberries and beat briefly, refrigerate 5-7 minutes and beat again until fluffy.
STEP 4.
DECORATE THE CUPCAKES
STEP 4. DECORATE THE CUPCAKES:

• With a pastry bag or a cooling bag to which we have cut the tip, we extend the cover
over the cupcakes, then decorating with a strawberry and colored sprinkles.