Thursday, August 7, 2008

Very Strawberry Cup Cake: this one can be called strawberry cup cake!

I had a strawberry cup cake last month, at the coffee shop in the hospital. But I didn’t want to call it a strawberry cup cake. Not that the cake was poorly made or it’s tasted awful, the problem is I couldn’t feel or taste any strawberry in the cake. So, I dream about this cup cake, I wish I can have a real strawberry cup cake with a lot of strawberry. And today my dream comes true, I get what I want. The cup cake recipe is from the yellow butter cake from.....................(I take the recipe from my friend blog: bake-aholic) but I turn the simple cake to a strawberry one. The cup cake can’t be cup cake without a lot of buttercream, as I want the taste of the strawberry to be over the top, the strawberry buttercream is what I need.
And now I have it, the recipe for the real strawberry cup cake, the one that can have this title.

Very Strawberry Cup Cake
Makes about 12 cupcakes


100 g
All-purpose flour
30 g
Potato starch
¾ tsp.
Baking powder
½ tsp.


½ cup
Half-and- half
2 tsp
Vanilla extract


85 g
Unsalted butter, at room temperature
200 g
Extra-fine granulated sugar
Eggs (large)

150 g
Strawberry cut into small dice

1. Preheat the oven to 350°F or 180°C.
2. Set out the ingredients and equipment.
- Sift the flour directly into a bowl on a scale for accurate measuring.
- Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend. Set aside.
- Measure the liquid ingredients into a separate bowl and set aside.
- Measure the butter and sugar into separate bowls and set aside.
- Crack the eggs into a separate bowl and set aside.

3. Cream together the butter and sugar on the lowest speed for 3 to 5 minutes.

4. With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition. Stop the mixer and scrape the sides of the bowl.

5. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Fold the strawberry with the last potion of flour mixture. Move swiftly through this step to avoid overworking the batter.

6. You can use muffin tin line with paper liners or use a paper cup. Use a 2-oz, trigger-release, ice-cream scoop to deposit batter into the lined pans so they-re 2/3 full. Bake for 22 minutes.

Strawberry Puree
170 g
frozen strawberry, thawed
45 g

1. Thaw a package of frozen strawberries in the bag. Do not strain the juice.
2. Combine the strawberries and their juice with the sugar in a heavy-bottomed saucepan. Gently bring the mixture to simmer over medium heat and promptly remove from the heat.

3. Scrape the puree from the bowl using a rubber spatula and carefully strain through a fine-mesh sieve set over a large bowl. Try to capture all of the strawberries seeds in the strainer.
4. Scrape the underside of the strainer.
5. Set aside while you make the buttercream.

Italian Meringue Buttercream
75 g
Egg Whites
140 g
1/8 cup
225 g
Unsalted butter

To make the sugar syrup, place the candy thermometer in the saucepan and heat the water and 120 g of sugar over medium-high heat. Partially cover with a lid to capture the evaporating water this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.
With the mixer on high speed, begin whipping the egg whites to stiff peaks. When the peaks are stiff, with the mixer still running slowly pour the remaining sugar into the meringue.
Raise the heat under the sugar syrup to bring the syrup to 245°F, if it is not there already. When the syrup is at 245°F, remove the thermometer and slowly pour the syrup into the meringue.
After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled. Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.

Strawberry Butter cream

Beat together butter cream and strawberry puree.

Now you got everything you need for the delicious cake, so feel free to decorate them.


  1. Wow, yummy strawberry, I just love berries !! One question, does the potato starch make the cupcake more tender ? Will substituting with cornflour give the same texture ?

  2. This comment has been removed by the author.

  3. About the strawberry cupcake.
    The potato starch gives this cake a tender texture, if you can't find it I think the cornflour will do.

  4. Hi Poon,
    It's just simply pretty & yummy. Can i know what is liquid: 1/2 cup of Half-and half.
    Thanks in advance.


  5. Hi, Jas
    The Half and half is the mixture of cream and milk, you can buy it in the bottle or make by mix half of the milk and cream by yourself. For 1/2 cup use 1/4 cup of milk and 1/4 cup of whipping cream.

  6. Hi
    Can I replace the strawberry purée with strawberry paste? How much to use?

  7. If using strawberry paste you will need a lot less than strawberry puree. Start by 2 tsp -1 tbsp, ^^.



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