Strawberry Cupcakes

Ingredients

• 300 g Strawberries
• 1 Organic lemon
• 100 g wheat flour type 1050
• 1 tsp Baking powder
• 1 egg
• 70 g raw cane sugar
• 2 tbsp Rapeseed oil
• 2 Tbsp buttermilk
• 1 tbsp butter (for the pan)
• 200 g Cream cheese (13% fat)

Instructions

1. 1.

   Wash strawberries gently, remove stems and let them drain on kitchen paper.

2. 2.

   Set aside 8 strawberries. Peel the rest, place in a tall container and puree finely with an immersion blender.

3. 3.

   Rinse lemon hot, dry it, grate half of the zest finely. Cut lemon in half and squeeze out the juice.

4. 4.

   Combine flour and baking powder in a mixing bowl. Add 50 g strawberry puree, egg, 50 g cane sugar, lemon zest, oil and buttermilk. Mix with hand mixer until smooth.

5. 5.

   Grease a silicone mini muffin tin (15 cavities, 20 ml each) and fill with batter. Bake on the middle rack of a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for 15 minutes.

6. 6.

   Remove the pan from the oven and let it cool for 5–6 minutes. Then release the cupcakes onto a wire rack to cool completely.

7. 7.

   Meanwhile, place cream cheese in a mixing bowl. Sprinkle remaining sugar over it.

8. 8.

   Set aside 3 Tbsp strawberry puree in a cup. Add the rest of the puree to the cream cheese. Beat with hand mixer until smooth. Taste and adjust with 1–2 Tbsp lemon juice if desired.

9. 9.

   Fill a piping bag fitted with an 8 mm star tip with the strawberry‑cream cheese frosting. Pipe thick dots onto each cupcake and chill for about 15 minutes.

10. 10.

    Halve the reserved strawberries. Garnish each cupcake with a bit of strawberry puree and a strawberry half. Serve the strawberry cupcakes.