Strawberry Cardamom Cupcake dessert ππ§
Strawberry Cardamom Cupcake dessert ππ§
Prep Time: 20 minutes | Baking Time: 18-20 minutes | Total Time: 38-40 minutes | Kcal: 270 kcal | Servings: 12 cupcakes
_____Ingredients:_____
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup fresh strawberries, pureed
1/2 teaspoon ground cardamom
For the Strawberry Basil Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup fresh strawberries, pureed
2 tablespoons fresh basil, finely chopped
_____Directions:_____
Preheat oven to 350Β°F (175Β°C). Line a muffin tin with cupcake liners.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in eggs, one at a time, until well combined. Stir in vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with milk and strawberry puree, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
Fold in ground cardamom until evenly distributed throughout the batter.
Fill each cupcake liner two-thirds full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
For the Strawberry Basil Buttercream:
In a mixing bowl, beat softened butter until creamy.
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Stir in strawberry puree and finely chopped basil until smooth and well combined.
If the frosting is too thick, add a splash of milk to reach desired consistency.
