Japanese · Dessert
Strawberry Shortcake Cupcakes
A lightened take on strawberry shortcake reshaped into the cupcake format: a delicate egg-foam sponge studded with diced strawberries, boosted with whey protein and greek yogurt instead of butter and cream, then finished with a light yogurt topping and fresh strawberry slices.
$1
15 minsPrep
19 minsCook
54 minsTotal
MediumLevel
Nutrition per serving
185Calories
10.8gProtein
3.1gFat
27.8gCarbs
11.1gSugar
0.9gFiber
160mgSodium
59mgChol
1.4gSat Fat
140mgPotassium
80mgCalcium
1.3mgIron
0.3mcgVitamin B12
16.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Prosecco
local
Strawberry Milk (Ichigo Gyunyu)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Sift the cake flour and baking powder together into a bowl.
3
In a separate bowl, whisk the egg and sugar with a hand mixer on high speed for 2 minutes until pale and doubled in volume.
4
Fold in the greek yogurt, skim milk and vanilla extract until just combined.
5
Sift the dry ingredients over the egg mixture in two additions, folding gently each time to keep the air in the batter.
6
Whisk the whey protein isolate into the batter last, folding just until no streaks remain so the structure doesn't toughen.
7
Fold in the diced strawberries.
8
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until a skewer comes out clean.
9
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
10
Once fully cool, top each cupcake with whipped greek yogurt and finish with sliced fresh strawberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted cake flour
- 0.1 oz2g baking powder
- 5/85/8 eggs, beaten (30g)
- 0.6 oz16g sugar white
- 1.1 oz30g greek yogurt
- 0.5 oz15g skim milk
- 0.1 oz2g vanilla extract
- 1.2 oz35g diced strawberry
- 0.4 oz10g whey protein isolate
- 0.9 oz25g whipped for topping greek yogurt
- 0.7 oz20g sliced, for garnish strawberry
