Summary

Ingredients

• 500 g strawberries
• 2 tablespoon sugar

For the dough:

• 125 g butter
• 150 grams sugar
• 2 egg (s)
• 0.5 teaspoon ½ baking soda
• 0.5 teaspoon ½ baking powder
• 1 pinch (s) salt
• 100 ml strawberries (strawberry puree)
• 175 g flour

For the pour: (Frosting)

• 50 g cream cheese
• 50 g butter
• 250 g powdered suar
• 3 tablespoon strawberries (strawberry puree)

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Instructions

1. Sort the strawberries, wash them, put 12 beautiful fruits aside for garnish. Chop the remaining strawberries with a potato masher or with a hand blender. Mix with two tablespoons of sugar and cook in a saucepan for about five minutes, chill.
2. Line a muffin tin with paper liners. Preheat the oven to 175 ° C. Mix the butter and sugar with the mixer until very creamy, for at least five minutes. Beat in the eggs one at a time and thoroughly.
3. Measure 100 ml of the chilled strawberry puree. Mix the flour with baking powder, baking soda and salt, stir alternately with the measured strawberry puree into the butter mixture.
4. Fill the muffin tins almost 2/3 full (batter rises up!). Bake the cupcakes for 20-22 minutes.
5. For the frosting, stir cream cheese and butter (both at room temperature) until creamy, then stir in the icing sugar thoroughly. Gradually add a few tablespoons of strawberry pulp until the desired consistency is obtained. Brush the cupcakes with it or spray the cream decoratively on. Garnish with strawberries.
6. Makes 12 pieces