The idea for the strawberry cupcakes with cookies and whipped cream I saw and modified according to my taste from the Netflix series dedicated to NadiyaHussain, who in various episodes made cookies, baked goods, and savory dishes.
The uniqueness of these treats is the presence of a whole strawberry inside that rests on a cookie and that once baked is decorated with cream just sweetened with powdered sugar.
I must say that the various textures of the cupcake are well distinguished when tasted: the shortbread placed at the base of the cups remains firm, the strawberry softens, the dough is soft, and the frosting’s cream makes it very delicious!
I have noted down other recipes from this empathetic chef, especially a double-layer cake filled with mango, a tropical fruit that I rarely use but really enjoy…
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 the cream because in August I might go to the beach and… the scale then scolds me!
See you soon with more recipes!
STRAWBERRY CUPCAKES WITH COOKIES
The ASI Kitchen
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 5 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
- 1 cup self-raising flour
- 2 eggs
- 1 cup flour
- 12 oz strawberries
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 10 cookies, shortbread
- 1 1/2 cups fresh whipping cream
- 1 tablespoon powdered sugar
THE NUTRITIONAL VALUES INDICATED ARE FOR THE CUPCAKES WITHOUT THE CREAM FROSTING
Tools
- Baking Cups
- Electric Whisk
- Muffin Pans
- Piping Bag
- Silicone Muffin Pans
Steps
I used a muffin pan, and first I placed baking cups (unfortunately they were low, not quite right for this recipe, I’m sorry) in the cavities.
Then I positioned simple shortbread cookies with butter and eggs
Then I added a washed, dried strawberry with no stem to each cupcake
For the batter, simply mix with an electric whisk the softened butter with sugar, then add the eggs, vanilla extract, and flour.
Once the batter is made with the whisk, for convenience, I placed it in a piping bag and filled the individual cups, covering the cookie at the bottom and leaving the tip of the strawberry exposed.
I baked at 350°F, allowing the strawberry cupcakes with cookies to cook for 12/15 minutes, carefully checking the baking.
I let them cool completely, and in the meantime, I whipped the cream with powdered sugar and, using the piping bag with a star tip, I abundantly decorated my cupcake and was ready to taste it!
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