Hmm and finally the last month of the calendar has already rolled in. The month holds a special place and lot of happenings are lined up which makes it a more exciting time of the year. The month brings with it the best weather one could ask for in this desert country, the winter vacation of the kids, lots of baking lined up that fills the home with heavenly aroma and leaves blissful memories, upcoming home bound trip for a wedding in the family and the list continues.
I want to start my blog post for this beautiful month with my most favorite cooking post and that no doubt has to be a baking one. I made these fruity delish bites on the morning of 5th of this month, and they were already finished by the 6th morning. Two boxes of Strawberries were purchased and one box had lot of sour ones, and these I used to make the sauce that I have used in these cupcakes. The oven temperature dries up the top sauce and makes it more chewy, hence I added the sauce on the batter before inserting the tray for baking.
The ingredients are the usual ones that are required for any cakes, the flavor is from fresh strawberries, and I just added two types of sugar- the dark brown and white granulated sugar. One could add whichever sugar is used in the house. When one bakes frequently as I do, then all the baking essentials are stocked in the house and hence can be used anytime. The overall making of this cupcake process is quick and if all ingredients are assembled then it becomes quite a zhatpat (easy-to-make) recipe.
Sugar: 75 gm (white) + 25 gm (Dark brown) (or 100 gm White sugar)
Refined Flour: 150 gm
Butter: 75 gm (unsalted)
Milk: 50 ml
Baking Powder: 3/4 Tsp
Baking Soda: A small pinch (1/4 tsp)
Strawberry Essence: 1 Tsp
Strawberries: 1 Box (250 gm)
Sugar: 2 Tbsp
Assemble all the ingredients together. Note that all the ingredients used are at room temperature. Mix/sieve the baking powder and baking soda with the refined flour and keep ready to use. Preheat the oven to 170 deg C. Line the muffin tray with paper cases, I have used 12 small cases.
Wash and dry the strawberries and cut them into halves. Heat a pan on the gas stove and add the halved strawberries to it. Sprinkle 2 Tbsp white sugar over it and cook with occasional stirring. Cook till we get a thick sauce consistency, and then switch off the flame and remove the contents from pan and keep it in a bowl.
I used a mixer pot to beat the wet ingredients and then poured it in a bowl and folded in the flour. Beat sugar and butter together till soft and fluffy. Add the egg and beat. Add the milk and the strawberry essence. Beat for a minute and then remove the contents in a bowl.
Taking a spoonful of the flour at a time, fold it into the wet batter. While making cake, folding the flour in wet batter is the step of mixing of flour using rubber spatula, moving hand in one direction, cut and fold, until flour disappears. Take care not to burst or make the air bubbles disappear from the batter, hence do not over mix.
Take the lined cupcake tray, and add a spoonful of strawberry sauce in the center of the empty paper cupcake case. Then add a tablespoon of the cake batter and again put a spoonful of strawberry sauce on top in the center. Insert the tray into the preheated oven and bake at 170 deg C for 25 minutes or until a toothpick inserted comes out clean.
The fresh, warm Strawberry cupcakes are ready to be enjoyed. I made and kept them ready on the dining table for the kids to enjoy as soon as they entered the house. It is the best form of expressing love, so go ahead and try them out in your kitchen and feel the joy.
December could not start on a more happier note than this. Love and happiness to all. More baking is lined up, so do visit for more cake recipes. Check out my other cupcake recipes here.