How does Blossom Cupcakes restrict strawberry cupcakes in spring?

"Salt-free butter 1 13g", "fine sugar 1-3/4 cups", "medium gluten flour 2- 1/2 cups", "baking powder 2- 1/2 teaspoons" and "salt" 2- 1/4 tsp vanilla extract, 0//3g salt-free butter, 2 cups powdered sugar, 0//2 tsp vanilla extract, 0//2 tsp whole milk, 0//2 tsp kloc.

working methods

Preheat the oven to 176 degrees, and prepare the cupcake baking mold. This recipe can make about 20 cupcakes.

Sieving flour, baking powder and salt for later use; Chop strawberries; Put the milk at room temperature, add vanilla extract and mix.

Soften the salt-free butter at room temperature, stir with a blender at medium speed, slowly add sugar and stir for 3~5 minutes.

Add the eggs, one at a time, and stir at low speed.

Add milk and flour; The addition method is to add 1/3 powder and 1/3 milk in three times, and then add 1/3 milk and hot water.

Add strawberries and stir gently with a spatula. Spoon the batter into the cake model with an ice cream spoon and bake for 16~ 18 minutes.

After the cake is baked 14 minutes, you can insert a bamboo stick to see if it is baked. If the bamboo stick is clean, it can be taken out to cool.

When you cool the cake, make cream. Stir the butter and powdered sugar evenly with a blender.

Add vanilla extract, salt, milk and strawberries, and stir well at medium and high speed.

Put it in a flower squeezing bag, or cut a small hole in the corner of the plastic bag, and you can squeeze it into the cooled cake.

Put the remaining strawberries on the cake for decoration, and you have finished a strawberry cupcake with spring flavor.