Category
Desserts
Servings
20 medium Cupcakes
Prep Time
35 minutes
Cook Time
35 minutes
Strawberries, either for their taste, color, or presentation, are the perfect ingredient for any culinary preparation.
Beyond their exotic flavor and attractive color, fresh strawberries are plenty of vitamins and minerals that help our body, among other things, to prevent cellular aging due to their high vitamin E content. Also, these fruits help to prevent respiratory diseases since they reach out to fruits such as lemon and orange in their concentration of Vitamin C. In the same way, because of their high water content (around 85%), fresh strawberries are indicated by a large number of nutritionists in their diet plans for weight loss.
At the time of cooking, strawberries provide a series of dishes and versatile presentations, ranging from traditional cakes, ice cream, coulis, liqueurs, jams, juices, salads, stuffing, and a long list of etcetera, as well as in the ideal accompaniment and decoration for many other desserts and dishes.
For this occasion, I decided to play a little with this well-known and exotic fruit, joining it with an ingredient that I have known very recently and has made me fall in love for all my life, the liquor of roses. With its extravagant flavor and elegant smell, this liquor does not go unnoticed and is the perfect match for these cupcakes.
Ingredients
120 gr butter without salt
120 gr brown sugar
3 eggs
120 gr homemade strawberry jam (see our recipe for strawberry jam)
1 tablespoon vanilla
1 tablespoon liqueur of roses
a spoonful honey
a pinch salt
120 gr all purpose flour
1 1/2 teaspoon baking powder
1/2 cup butter at room temperature
1/2 cup vegetable shortening
450 g icing sugar
1 spoon vanilla
1 spoon liquor of roses
1/2 cup homemade strawberries jam
For the cupcakes
Strawberries frosting
Directions
For the cupcakes
- Preheat the oven to a temperature of 175 degrees Celsius.
In a deep bowl, beat the butter until creamy. Take the butter around the bowl off, and slowly add the icing sugar. Mix until all the ingredients are well integrated. Add them one by one the eggs\ while continuing beating. Add the strawberry jam, vanilla, rose liquor, honey, and a pinch of salt. Mix well.
In a separate bowl, sift the flour with the baking powder and add gradually into the previous mixture, mixing with a silicone spatula with soft and enveloping movements.
In a cupcake tray previously prepared with the paper cups, place a full teaspoon of the mixture in each one of the cups.
Place a teaspoon of the homemade strawberry jam in the center of the mixture and, finally, place another teaspoon of the cupcake mix over the jam.
Bake for 35 minutes or until a toothpick comes out clean.
Remove the cupcake tray from the oven and allow it to cool in a rack in a room temperature before placing the top.
For the strawberries and rose liquor top
In a deep bowl, beat butter and vegetable shortening until well mixed. Add the icing sugar, alternating with vanilla, liquor of roses, and strawberry jam, until you achieve the desired texture. Add more icing sugar if you want a firmer consistency or a spoonful of milk to soften it.
(optional). I love the delicate pink color that results from the strawberry jam and the liquor of roses in the mixture, but you can also add a little pink food coloring for a more intense - or different - color.
Tips
I recommend using a 2M tip or with your preference.
- Tags:
- cupcakes
- rose liqueur
- strawberries