Welcome back to another delicious lactose free recipe. For this weeks recipe I wanted to expand on my cupcake series and do a classis fruity flavor. These strawberry cupcakes are soft, fruity and delicious.
The cupcake recipe itself is enough to make a good 24 standard sized cupcakes.
The icing recipe is enough to frost around 9 cupcakes if you are doing a large swirl like I did. Personally I do find the icing recipe super sweet so keep that in mind when you decide how much icing you want to decorate with. A simple one level swirl on top would be enough rather than a large piped mound like I did.
Before you bake the cupcakes they will be the cutest pink color. After baking the color will change drastically. They taste really good but personally I am not a fan of the color. I would recommend to use a few drops red gel food coloring for the cupcakes if you want a more enhanced color.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
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Strawberry Cupcakes
- Strawberry Icing
- Decorating
Instructions
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Strawberry Cupcakes
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Dethaw the frozen strawberries. Place them into a blender and blitz until beautiful and smooth.
- All ingredients for the cupcakes should be at room temperature before use. That is the eggs, sour cream, strawberry puree and margarine. Place the ingredients in a cool dark place away from sunlight. Leave to sit for 30 minutes to a hour. We want the ingredients to warm up but in a safe way.
- Preheat your oven to 180 C fan forced (355f) and line a 12-capacity cupcake tin with cupcake cases.
- Place the margarine and sugar into a large bowl. Beat until light and creamy.
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Add the eggs in one at a time beating well.
- In a separate small bowl mix together the sour cream and sunflower oil.
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In another bowl sift the flour, baking powder, baking soda and salt. Mix.
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Pour the sour cream mixture into the margarine mixture. Mix well.
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Pour in the flour mixture and mix.
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Add in two cups of the strawberry puree, red gel food coloring (optional) and the vanilla extract. Mix well.
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Fill the cupcake cases 3/4 of the way up with the strawberry batter.
- Bake the cupcakes for 15 to 20 minutes. Test the cupcakes by inserting a skewer into the center. If it comes out clean, then the cupcake has finished cooking.
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Move the cupcakes to a wire rack to cool down.
Strawberry Icing
- The margarine and strawberry puree need to be a room temperature before making the icing.
- Sift the icing sugar into a large bowl.
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Add in the margarine and strawberry puree. Mix until just combined. Be very careful not to overmix. Cover the bowl with clingwrap and place into the fridge for an hour or two to help the icing stay combined.
- This icing can be tricky. If you mix it too much you will see the icing start to separate. The way to prevent this is to mix until just combined and then place into the fridge to harden up a little bit. The icing will not set hard if you refrigerate it so you can even cover the bowl with clingwrap and leave it there overnight.
- If the mixture has separated place the bowl into the fridge for an hour or two until very cold. Then mix it together again. This should help it come together. Decorating
- Wash, dry and halve some strawberries.
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Fit a piping bad with the large star tip. Spoon in the strawberry icing.
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Grab a cupcake a pipe a large classic swirl on top of the cupcake.
- Personally I do find the icing recipe super sweet so keep that in mind when you decide how much icing you want to decorate with. A simple one level swirl on top would be enough rather than a large piped mound like I did.
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Place a strawberry on top of the icing.
- Congratulations you have made delicious strawberry cupcakes.
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Serve, devour and enjoy.
