Recipe Baked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:20 mins Cuisine:English
Like any other children, even my kids are fond of cakes and cupcakes. Winter being the best season for strawberries I made these for them as a weekend treat. You wouldn’t believe me this is the first time I made cupcakes with strawberries, but look at how good they turned out. Isn’t it?! 🙂
My kids loved it so sooo much. We finished all the 15 cupcakes in a go!! Do try it for your family too!!
Before starting to cook, don’t forget to see the Tips mentioned in the end.
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Ingredients:(for 12)
1 cup=250ml; ¾ cup=180ml; ½ cup=125ml;1 tbsp=14ml; 1 tsp=4ml
- All Purpose Flour – 1 cup
- Wheat Flour – 1 cup
- Baking Soda – ¾ teaspoon
- Baking Powder – 1 ½ teaspoon
- Salt – ¼ teaspoon
- Oil – ½ cup
- Milk – 1 cup
- White Vinegar – 1 tablespoon (optional)
- Strawberry Essence – 1 teaspoon
- Pink Food Colour – 1 teaspoon
- Diced Strawberries – 1 cup
- Sugar – ¾ cup
For strawberry topping:
- Strawberries – 1 cup
- Powdered Sugar – ¼ cup
Special Ingredients:
- Strawberry Essence
- Pink Food Colour
Step wise pics Procedure for Eggless strawberry cupcakes:
- Firstly, line up the muffin trays or cup cake trays with suitable liners of your choice.
- Gather all the required ingredients at one place so that it avoids confusion.
- Switch on the oven and preheat at 180°C or 350º F.
- Now, In a food processor or blender, make a puree of diced strawberries, milk, oil, essence , sugar , food colour and vinegar.
Puree of all the wet ingredients along with the strawberries - Transfer this puree into a large bowl.
- Into the same bowl sieve in the whole wheat flour, all purpose flour, baking soda, baking powder and salt.
Dry ingredients being sieved into the wet ingredients - Then, using a spatula gently cut and fold everything , till the wet and dry ingredients combine perfectly.
- You can even use a hand whisker to mix up everything perfectly.
Wet and Dry ingredients mixed properly using a hand whisker/ blender - Using an ice-cream scooper,pour in this batter into the cup cake moulds up to ¾ level of each hole.
- Just tap the trays 2-3 times to make the batter settle down evenly.
Cake mix poured into the cupcake tray - Put the trays into the pre-heated oven .
- Bake them for 15-20 mins or until a toothpick inserted comes out clean.
- Take the trays out and put them on the cooling rack.
- Once they are cooled completely, only then remove the cupcakes from the trays.
Cupcakes out of the trays kept for cooling - For the topping, in the meanwhile, take strawberries and powdered sugar into a bowl.
- Mash them using a potato masher, so that both are blended.
- It should form like a syrup if you let it sit for 5-10 mins.
For the topping, strawberries and powdered sugar mashed up - You can top each cupcake with a teaspoonful of this strawberry topping just before serving
- Or you can even have them as it is without any topping!! Done!!
Tips:
- Vegans, can use any plant based milk. But, almond milk works perfectly.
- You can use vanilla essence in case you do not have strawberry essence.
- Pink food colour can be skipped and have plain cake colour too.
- I used brown sugar which is raw i.e. unrefined , so my cupcakes might vary slightly in colour.
- You can even use just the wheat flour or just the all purpose flour too. (Unlike me)
- I did not use the white vinegar while making, but still my cupcakes were perfect.
- I added bits of strawberry pieces (2 to 3) in each cupcake while filling in the tray.
- For Vegan cupcakes, you will have to use almond milk.
- You can double the ingredients to get double the cupcake count/double size of Eggless strawberry cupcakes.
Result:
- These, Eggless strawberry Cupcakes are super fluffy.
- They are filled with lovely smell of the fresh strawberries and flavour too.
Cupcake liner came out easily
Strawberry cupcake topped with cream and strawberry topping
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Eggless Strawberry Cupcakes
Ingredients
1 cup=250ml ; ¾ cup=180ml ; ½ cup=125ml ;1 tbsp=14ml ; 1 tsp=4ml
- 1 cup All Purpose Flour
- 1 cup Wheat Flour
- 3/4 teaspoon Baking Soda
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Oil
- 1 cup Milk
- 1 tablespoon White Vinegar (optional)
- 1 teaspoon Strawberry Essence
- 1 teaspoon Pink Food Colour
- 1 cup Diced Strawberries
- 3/4 cup Sugar
For Topping
- 1 cup Strawberries
- 1/4 cup Powdered Sugar
Instructions
- Firstly, line up the muffin trays or cup cake trays with suitable liners of your choice
- Switch on the oven and preheat at 180°C or 350º F.
- In a food processor or blender, make a puree of diced strawberries, milk, oil, essence , sugar , food colour and vinegar.
- Transfer this puree into a large bowl.
- Into the same bowl sieve in the whole wheat flour, all purpose flour, baking soda, baking powder and salt.
- Using a spatula gently cut and fold everything , till the wet and dry ingredients combine perfectly.
- Using an ice-cream scooper,pour in this batter into the cup cake moulds up to ¾ level of each hole.
- Put the trays into the pre-heated oven
- Bake them for 15-20 mins or until a toothpick inserted comes out clean
- Take the trays out and put them on the cooling rack.
- Once they are cooled completely, only then remove the cupcakes from the trays.
Topping
- Take strawberries and powdered sugar into a bowl
- Mash them using a potato masher, so that both are blended
- Let it sit for 5-10 minutes.
- You can top each cupcake with a teaspoonful of this strawberry topping just before serving
