Japanese · Dessert
Strawberry Shortcake Cupcakes
A Japanese-style take on strawberry shortcake shrunk into cupcake form: a light, barely-sweet vanilla sponge studded with diced strawberries, finished with softly whipped cream and fresh strawberry slices instead of heavy frosting.
$1
20 minsPrep
20 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
308Calories
4.1gProtein
17.4gFat
33.7gCarbs
17.9gSugar
0.8gFiber
177mgSodium
95mgChol
10.3gSat Fat
105mgPotassium
43mgCalcium
1.2mgIron
0.2mcgVitamin B12
13.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Strawberry Wheat Beer
local
Strawberry Milk (Ichigo Gyunyu)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Sift the cake flour and baking powder together into a bowl and set aside.
3
In a separate bowl, whisk the egg with the 26g sugar until pale and slightly thickened, about 2 minutes.
4
Whisk in the warmed milk, melted butter and vanilla extract until smooth.
5
Fold the sifted flour mixture into the wet ingredients in two additions, mixing just until no streaks remain.
6
Gently fold in the 16g diced strawberries, taking care not to overmix.
7
Divide the batter evenly between the two lined muffin holes, filling each about two-thirds full.
8
Bake for 19-21 minutes until a skewer inserted into the centre comes out clean and the tops spring back lightly.
9
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before topping.
10
Whip the heavy cream with the 5g sugar to soft, billowy peaks and spoon or pipe onto the cooled cupcakes.
11
Top each cupcake with the sliced strawberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g Cake Flour, sifted
- 2g2g Baking Powder
- 26g26g Sugar White
- 27g27g Egg, room temperature, whisked
- 18g18g Whole Milk, warmed slightly
- 12g12g Butter, melted
- 2g2g Vanilla Extract
- 16g16g Strawberry, finely diced, folded into batter
- 45g45g Heavy Cream, whipped to soft peaks with sugar, 1
- 5g5g Sugar White, 1
- 30g30g Strawberry, hulled and sliced, 1
