Strawberry Orange Cupcakes have been requested for a long time and I’m sorry I didn’t post them earlier.
These fruity cupcakes are very moist and delicious. They don’t double their volume while baking, but no worries. A perfect breakfast and snack for adults and kids aswell. This might be also a perfect chance if your kids don’t like fruits !
- Tossing strawberries with flour will prevent you from having the soggy-bottomed cupcakes. This coating of flour absorbs some of the liquid released by the fruit as it bakes and keeps the fruit in place until the crumb has set.
Method:
Preheat your oven to 176°C, line a muffin pan with cupcake liners and set aside (you can oil the surface of the cupcake pan so the batter wont stick to it)
Mix together the flour, baking powder, salt and set aside
Chop roughly 150 grams of fresh strawberries (I’ve done that ahead)
Toss the strawberries with 4 tablespoons of flour mixture and set aside
Puree 200 grams of fresh strawberries (I’ve done that ahead) using a blender or food processor
Pass it through a sieve and set aside
In a large bowl cream together the butter and sugar
Add eggs, orange zest and juice and the strawberry puree
Whisk together these ingredients
Add in the flour mixture and keep whisking just enough to incorporate everything together (do not over mix the batter)
Fold in the chopped strawberry and flour mixture
Using a large ice cream scoop or two tablespoons, scoop the batter evenly in your prepared pan
Bake for 20-22 minutes or until a toothpick comes out clean when inserted in the center
Let the cupcakes cool completely
Photography by me
