Due to my fridge over loaded with fresh strawberries and didn't wan the rubbish bin to have it all.
As usual search those blogs for inspiration to create something new to eat. Was craving cup cakes without frosting. Coz juz have a strawberry short cake last Saturday during my mum birthday celebration. Thus looking for simple cup cake to munch.
Found this recipe from Ann's blog that incorporate fresh strawberries which I have lots and also the other ingredients I have it ready in my fridge. Especially egg whites which I have lots left over from previous bake.
Get down to work n booomzz here is the pix to share...
Didn't manage to take this inside of the cake coz its super nice and moist!!!!! Was in rush after baking. Brought the freshly baked cupcake out to my mum place to share with her.
I had 3 at a go.... It's fluffy, not too sweet, not oily, super moist with fresh strawberry flesh in and best not sinful coz no egg yolk was used. That the reason I didn't manage to take the pix of the inside of the cake it's sooooo yummy.
Do gif it a try and you will know why I can't stop at one cupcake heehee here is the recipe :
Adopted from: Ann's blog
Make about 12 cupcakes
2 1/2 tbsp Strawberry jam
80 - 100g Fresh strawberries, chop to small pieces
150g Plain flour
1 1/4 tsp Baking powder
1/4 tsp Salt
100g Sugar (already reduced)
125g Butter, softened
3 Egg whites (used large egg at 70g each), lightly beaten
1/2 tsp Vanilla extract
2 drops of rose pink food colouring
70g Full cream milk/whipping cream
Method:
- Preheat oven to 180C. Position a rack in the middle of the oven.
- Sieve plain flour, baking powder and salt together, set aside.
- Beat sugar and butter until light and fluffy at medium speed.
- Add egg whites, vanilla extract and food colouring, and beat until combined. (the mixture will look rather waterly at this stage). Scrape bowl down with a rubber spatula.
- Add flour mixture in three additions, alternating with milk in two additions, beating on low speed until just combined.
- Scrape bowl and fold in the strawberry jam with a rubber spatula until just combined and lastly add in the chopped strawberries.
- Fill batter into your cupcake liners to 3/4 full. Bake for 25 minutes, until centers bounce back when touched or when skewer inserted in center comes out clean.
- Decorate the cake as desire.
Note:
*I use homemade strawberries Jam which i have some left over. If possible, please use best strawberries jam you can find as it will enhance the taste.
*Frosting can be added, but i just wanna to taste the original cake. Without frosting, the cake still taste good.
I shall try to post nice picture of my bake in the future instead of boring snap and post
