March 15th, 2010
Eggless Strawberry Cupcakes With Strawberry Buttercream frosting
Time really flies fast. Nothing can bear testimony to this fact for me at present than the realization that my bonny baby boy is already a year old! He turned one on the 10th of March 2010. And it still seems like yesterday that I held him as a new born baby, elated at being the mother of a baby boy. I had wished for a baby boy and I had one!
Although Ro and I don’t actually believe in throwing parties on our respective birthdays and anniversaries, preferring to spend time all by ourselves, we wanted to have a nice birthday party for our son and share the joy of him turning one with family and friends.
My baby still manages to wake up twice or some times thrice at regular intervals at night, depriving me of the luxury of a good night’s rest. This means that my energy levels are not exactly at their peak. Which left Ro and other family members telling me not to get into extensive baking and save up all the energy for the guests. I consoled and assured myself after extracting a promise from Ro that this was the first and last time that we would order a cake for our son’s birthday party. It was a nice 6 kilo chocolate cream cake in the shape of one, if you need to know.
I could never imagine that it would be my son’s 1st birthday and I didnt bake anything for him. So what if he did not understand the significance of that day or even the fact that he would not remember what I baked or what I didn’t bake for that matter at his tender age of one. I had to bake something for this little angel who is the light of my life. I made these cupcakes and chose this recipe as it had milk powder in it, following the universal principle of all mothers, to sneak in something healthy into your child’s meal. I have made this recipe with a few alterations without the berries a number of times before and would like it to be the subject of another post as it is one of my favourite recipes. I decided to mix in the strawberries since they were in season and I was happy to note that both my men, little Hari and his father relished this creation of mine.
Eggless Strawberry Cupcakes with Strawberry Buttercream frosting Recipe
You could use other berries like blue berries or raspberries here or even make them plain without any berries. If you decide to make them plain then you have to increase the liquid by about 1/4 cup to compensate for the berry juices.
200 gm (1 1/2 cup) plain flour
1 1/2 tsp baking powder
1 tsp baking soda
100 gm (3/4 cup) milk powder
150 gm (3/4 cup packed powdered sugar or fine sugar
100 gm (1/2 cup) butter
1 cup (250 ml) strawberries, sliced
250 ml (1 cup) milk
1 tsp vanilla extract
A few drops of lemon juice plus 2 tsp sugar for the strawberries
Line the tin with cupcake liners.
Clean and slice the strawberries. Mix in the lemon juice and the sugar and keep aside for about 15 minutes to half an hour. This helps to bring out the flavour of the strawberries.
Sieve the flour, baking powder and baking soda.
In a large mixing bowl, beat the butter and the vanilla with a hand blender or with a wire whisk, about 2 to 3 minutes. Mix in the sugar and the milk powder and beat until soft. Stir in half the flour, add half the milk and beat until soft, for about 2 minutes. Put in the remaining flour and milk and beat again until soft for 2 minutes. Mix in the strawberries with their juices. Pour the batter into cup cake liners and bake at (160C/325F/Gas Mark 3) for 25 to 30 minutes or till done (until a skewer comes clean).
Once the cupcakes are completely cool, ice them with the frosting or eat them as they are. Make sure that the cakes are completely cool before icing them. If the cakes are warm, you run the risk of melting the icing.
Strawberry Buttercream frosting recipe
This recipe is adapted from myrecipes.
100 gm (1/2 cup) butter, softened
200 gm (1 cup) powdered sugar (icing or confectioners sugar), sifted
1/2 cup finely chopped fresh strawberries
Beat butter at medium speed with an electric mixer for a minute or until smooth. Mix in powdered sugar (confectioners or icing sugar) and chopped strawberries and beat until smooth and creamy. You can adjust the consistency by adding more sugar if frosting is too thin or strawberries if it is too thick.
Makes 12 big or 15 medium sized cupcakes