The Strawberry Egg-less Cupcake. Eggless Strawberry Cake: An eggless strawberry cake with fresh strawberries. This cake is moist, soft and has an amazing taste of real strawberries. Strawberry is one of the most used fruits in desserts, cakes, muffins, smoothies etc.

The Strawberry Egg-less Cupcake

A strawberry cake is usually made by adding the fruit puree & pink color to the batter. The Strawberry Egg-less Cupcake step by step. Cool it and then blend to obtain a. You can cook The Strawberry Egg-less Cupcake using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of The Strawberry Egg-less Cupcake

  1. You need 150 grams of Strawberry Fresh.
  2. Prepare 3 tablespoons of Sugar.
  3. Prepare 1/2 cup of Water.
  4. Prepare 1 and   1/2 cups of All purpose flour.
  5. You need 1/2 teaspoon of Baking soda.
  6. You need 1 teaspoon of Baking powder.
  7. Prepare 1/4 teaspoon of Salt.
  8. It’s 1 tsp of Strawberry essence.
  9. It’s 100 gms of butter Melted.
  10. It’s 1/2 cup of condense milk.
  11. It’s 3/4 cup of Sugar.

A perfectly baked cupcake is always a treat especially when you make them pretty in pink sprinkled with dragees. This eggless strawberry cupcakes is a simple, easy and effortless recipe to make moist, light and fluffy cupcakes. Topped with the most deliciously rich strawberry flavored buttercream frosting ever. I have made the eggless strawberry flavored cupcake.

The Strawberry Egg-less Cupcake step by step

  1. Firstly, bring the contents for strawberry juice to boil for 10 minutes. Cool it and then blend to obtain a smooth liquid..
  2. Mix the dry ingredients of cake batter together i.e. flour,salt,baking soda,baking powder..
  3. Soften the butter using a mixer and add sugar. When soft, add the essence and slowly add the dry ingredients. Between add the strawberry pulp. Add condense milk and combine well..
  4. The batter will be pinkish, if the batter is not moist enough, add 2 tbsp of milk and then combine. Pour the mixture to each cups and keep the tray in a preheated oven at 180 degree Celsius. bake it for 20 mins and the cupcake is ready. Pull it out and place it on a wire rack to cool off..

They are very moist, soft and spongy. I have used milk and vinegar. Vinegar is acidic and reacts with baking soda. The chemical reaction between vinegar and baking soda produces carbon dioxide which helps the cake to rise. This results in soft and fluffy cakes.

By Sandra