Summary

Ingredients

• 300 g strawberries, fresh
• 2 tablespoon sugar

For the dough:

• 100 g butter
• 120 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 2 egg (s)
• 1 teaspoon Baking powder
• 1 teaspoon baking soda
• 250 g flour
• 200 ml buttermilk

For the pour: (Frosting)

• 75 g double cream cheese, room temperature
• 50 g butter, room temperature
• 75 g powdered suar, sifted
• 1 sachet gelatine powder (gelatine fix)
• 100 ml whipped cream

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Instructions

1. Put 4 - 5 beautiful strawberries aside, puree the rest and briefly bring to the boil with 3 tablespoons of the sugar until a more mushy consistency is obtained. To let it cool down.
2. For the dough, stir the butter, sugar, vanilla sugar and a pinch of salt until frothy. Add the eggs and stir until creamy. Then stir in the flour mixed with baking powder and baking powder and the buttermilk. Mix 1/4 of the puree into the batter. Pour the dough into the muffin molds and bake for about 20 minutes at 180 ° C in the preheated oven. Let the muffins cool down.
3. For the frosting, mix together the cream cheese and butter. Both should be around room temperature. Add the (no longer warm!) Fruit puree, stir, then stir in the sifted powdered sugar. Stir 1 sachet of gelatine into the cream. Then whip the cream until stiff and fold in.
4. Sprinkle the frosting on the cooled muffins, cut the strawberries that have been set aside into small slices for garnish and spread on the cupcakes. Put the finished cupcakes in the refrigerator, then the frosting will set quickly.