Strawberry Mint Cupcakes

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 546, total fat 26 G., saturated fats 16 G., proteins 6 G., carbohydrates 74 G., fiber 1 G., cholesterol 125 mg, sodium 225 mg, sugar 48 G.

Make wonderful cupcakes with an unexpected filling: a whole fresh strawberry nestled in a fluffy crumb. It's juicy and refreshing, just like summer. Each cupcake is topped with lime glaze, decorated with green sugar, and mint leaves.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1.5 cups premium flour
1.5 tsp baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 tsp vanilla extract
0.5 cups of milk
Special equipment: 6 large muffin pan

Glaze

1 and 1/3 cups sifted powdered sugar
1.5 tbsp finely grated lime zest
2 tablespoons freshly squeezed lime juice
1 drop of gel food coloring
6 large strawberries, hulled
Green decorative sugar
Fresh mint leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, strawberry, lime zest

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a muffin tin with paper liners.
In a medium bowl, combine the flour, baking powder, and salt. In another medium bowl, beat the eggs and sugar with a mixer until lightly foamy, about 2 minutes. While beating, gradually pour in the butter, then the vanilla extract.

While stirring slowly, add half the flour mixture, then add all the milk and the remaining flour. Be careful not to overmix the batter. Divide the batter evenly among the prepared molds.
Bake until a tester inserted into the center of a cupcake comes out clean, about 30 minutes. Let cool on a wire rack in the pan for 10 minutes, then remove from the pan. Let cool completely on the rack.
Glaze:

Combine the powdered sugar and lime zest in a medium bowl. Add the lime juice and beat with an electric mixer until you have a thick but creamy glaze. Add up to 1 teaspoon of juice if needed, but be careful: if the glaze is too runny, it won't set properly. Add food coloring to make the glaze a pastel green.
Assembly:

Cut a small cone in the top to fit the strawberry, leaving a 1-2 cm thick bottom layer of cupcake. Insert a strawberry into the hole and top with a small piece of cupcake. Frost the cupcakes. Sprinkle with green sugar. Top with mint leaves.