【Valentine's Day Special】Heavy cream strawberry cupcakes

Heavy cream strawberry cupcakes (can make 12 pieces) are suitable for the student chef WK9067 mold

Ingredients

Cupcakeportion:

Eggs(about50grams) 4

Granulatedsugar 140 g

Salt 2.5 g

Milk 35 g

Cakeflour 240 g

Bakingpowder 7 g

Butter 135 g

Strawberrycreampart:

Strawberry 8 pcs

Unsaltedbutter 150 g

powderedsugar 35 g

Roomtemperaturewhippingcream ~220 g

Strawberriesforgarnish: 12 pcs

Start by preparing the ingredients you need
Melt the butter in water and put it at room temperature for later use
Pour eggs and granulated sugar and salt into a bowl
Beat well until the sugar is melted
Pour in the milk and stir it to combine
Sift in cake flour + baking powder
Use an egg whisk to stir it well
Pour in the butter in portions and stir well
After stirring evenly, the state is smooth and delicate~ Put the prepared batter into a piping bag and put it in the refrigerator for 1 hour
Then we can come and make the strawberry cream part
Pour the diced strawberries into a pan and boil them into jam over low heat
Then let the strawberry jam cool for later use
Unsalted butter is softened until toothpaste-like, pour in powdered sugar and mix well with a spatula
Use an electric whisk to beat until the color turns whitish and the volume expands
Pour in the room temperature whipping cream in portions and beat evenly
Then pour in the strawberry jam and use an electric whisk to mix slightly
The strawberry cream is finished
Remove the refrigerated cupcake batter and squeeze it into a paper cup until it is 8-9 minutes full
Put it in the middle of the oven and bake at 165 degrees for about 35 minutes
Let it cool after baking, then squeeze the strawberry cream and set the strawberries away!
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