These strawberry cupcakes are soft little cakes with a whole strawberry hidden in the batter and a cloud of whipped cream on top.
I saw the idea for strawberry cupcakes with cookies and whipped cream in the Netflix series featuring Nadiya Hussain, and I modified it to suit my tastes. In various episodes she cooked cookies, baked goods and savory preparations.
The special feature of these treats is the presence of a whole strawberry inside that rests on a cookie at the base, and once baked they are decorated with lightly sweetened whipped cream.
I must say the different textures of the cupcake are well distinguished on tasting: the shortbread cookie placed at the base of the paper cups stays firm, the strawberry softens, the batter is fluffy and the whipped cream frosting makes it irresistible!
I’ve written down other recipes from this warm-hearted chef, especially a double-layer mango cake. Mango is a tropical fruit I don’t use often but really like…
These soft cupcakes with a strawberry inside the chef Nadiya decorates with buttercream mixed with melted strawberry ice cream, while I stopped at the calories of whipped cream because in August I might go to the beach and… the scale will scold me later!
See you soon with more recipes!
STRAWBERRY CUPCAKES WITH COOKIES
The kitchen of ASI
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Cooking time: 12 Minutes
- Portions: 10 cupcakes
- Cooking methods: Oven
- Cuisine: Italian
- Energy 462.28 (Kcal)
- Carbohydrates 35.92 (g) of which sugars 8.82 (g)
- Proteins 6.57 (g)
- Fat 32.94 (g) of which saturated 8.55 (g)of which unsaturated 5.26 (g)
- Fibers 3.33 (g)
- Sodium 62.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 110 g self-rising flour (about 7/8 cup, approx. 3.9 oz)
- 2 eggs
- 110 g all-purpose flour (about 7/8 cup, approx. 3.9 oz)
- 350 g strawberries (about 12 oz, roughly 2 1/3 cups)
- 110 g butter (about 1/2 cup / 1 stick, ~4 oz)
- 1 cucchiaino vanilla extract (1 teaspoon)
- 10 shortbread cookies (10 cookies)
- 350 g heavy cream for whipping (about 12 oz / 1 1/2 cups)
- 1 cucchiaio powdered sugar (1 tablespoon)
THE NUTRITIONAL VALUES INDICATED ARE FOR THE CUPCAKES ONLY, WITHOUT THE WHIPPED CREAM FROSTING
Tools
- Pirottini
- Fruste elettriche
- Teglie
- Sac a poche
- Teglie per muffin
Steps
I used a muffin pan and first of all I placed paper liners (unfortunately they were low ones, not exactly the right size for this recipe — sorry) into the wells.
Then I placed simple shortbread cookies (butter-and-egg cookies) at the bottom of each liner.
Then I added for each cupcake one washed and dried strawberry, of course with the stem removed.
For the batter simply beat the softened butter with the sugar — you can use a hand mixer — then add the eggs, the vanilla extract and the flour.
Once the batter is made with the beaters, for convenience I put it into a piping bag and filled each liner, covering the cookie at the bottom and leaving the tip of the strawberry exposed.
I baked them at 356°F (180°C), letting the strawberry cupcakes with cookies bake for 12–15 minutes, checking the cooking carefully.
I let them cool completely and meanwhile whip the cream with the powdered sugar. Using a piping bag fitted with a star tip I generously decorate my little cake and I’m ready to taste it!
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