LEMON AND STRAWBERRY CUPCAKES
40 Min
14 Portions
Easy level
INGREDIENTS
For cupcakes:
2 cups fresh strawberries
1 ½ cups sugar, divided
2 eggs
½ cup butter, unsalted, softened
A big splash of Vainilla Molina
½ tsp salt
2 cups flour
For glaze:
¾ cup butter, softened
¼ cup lemon juice
1 tsp lemon zest
3 ½-4 cups powdered sugar
2-3 tbsp milk
To decorate:
Lemon zest
Strawberries
DIRECTIONS
1. Preheat oven to 356 °F and grease cupcake pans.
2. Mash strawberries with 1/2 cup of sugar.
3. In another bowl, cream butter with the rest of sugar.
4. Add eggs, salt and a Vainilla Molina.
5. Gradually add strawberry mixture and flour, beat until you obtain a homogeneous batter.
6. Pour batter into cupcake pans and bake for 16 to 18 minutes.
7. In another bowl, beat butter, lemon juice and lemon zest, add powdered sugar and milk until smooth and creamy.
8. When cupcakes are completely cool, decorate top with cream, add strawberries, lemon slices and a little zest.
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