– Butter – Eggs – Sugar – Milk – Flour – Baking powder – Salt – Vanilla extract – Fresh strawberries – Heavy cream – Cream cheese – Powdered sugar
Tip #1 Always sift the dry ingredients before adding them to the butter mixture.
Tip #2 It's important to do this a few times to ensure proper mixing of the ingredients.
Tip #3 Fill each muffin tin to no more than ¾ of its capacity to ensure proper baking.
Tip #4 Bake until golden and puffed but do not over bake so they stay tender.
Cut strawberries into bite-size pieces and have the whipped cream frosting in a piping bag.
Scoop out the center of each cupcake. A melon baller is great for this part.
Use a spoon to fill the holes with strawberry pieces.
Use a star or a plain tip to cover the strawberries with the whipped cream frosting.
01 Read the whole recipe before starting.
02 Have ingredients at the right temperatures.
03 Keep assembled cupcakes refrigerated.
04 Serve cupcakes within 2 hours of assembling.