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Milky Strawberry Cupcakes Recipe

Milky Strawberry Cupcakes Recipe
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Serving : 6
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Prepare the ingredients before making Milky Strawberry Cupcakes in your home. Then, follow these steps below to serve Milky Strawberry Cupcakes for your family or friends.

Ingredients: Milky Strawberry Cupcakes

  • 130 grams Strawberries
  • 45 grams Unsalted butter
  • 40 grams Condensed milk
  • 1 Egg
  • 65 grams ◎Cake flour
  • 25 grams ◎Skim milk powder
  • 1 tsp ◎Baking powder
  • Topping (optional)
  • 1 for decoration Sliced almonds, etc.
  • 1 tbsp Kirsch (optional)

How to Make Milky Strawberry Cupcakes

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Milky Strawberry Cupcakes in your home by yourself.

    Step 1
  • Finely cut the strawberries and add to a large heat-resistant bowl. Without covering, microwave for around 7 minutes to boil down and then leave to cool. I used a 500W microwave.
  • Step 2
  • Warm the butter to room temperature in a separate bowl. Bring the egg and condensed milk to room temperature. Sift together the dry ingredients marked ◎.
  • Step 3
  • Cream the butter until smooth, add the condensed milk in 2 batches, then a well beaten egg in 4 - 5 batches (in that order), stirring well after each addition.
  • Step 4
  • Switch to a rubber spatula, then add half the sifted ◎ dry ingredients, half of the strawberry mixture, the rest of the dry ingredients and the rest of the strawberries in that order. Stir lightly after each addition then preheat the oven to 180℃.
  • Step 5
  • Evenly distribute the mixture into muffin cups and level the surface. If you want to decorate with toppings, do so now. I used sliced almonds in this picture.
  • Step 6
  • Bake in the preheated oven for 15 - 20 minutes. You may need to adjust the baking time depending on your oven. The cupcakes are done once they become golden brown and a skewer pierced in the center comes out clean. If you want to use kirsch, brush the cupcakes with it while they're still hot.
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