Strawberry Cupcake

More than 60 min
Ingredients(6pc):
Cake Flour 100g
Unsalted butter 100g
sugar 70g
egg 1 pc
milk 60ml
Dried strawberry 25g
Baking powder 1/2tbsp
salt 1/4tbsp
Strawberry favoured cream cheese 120 g
Strawberry to taste
Tools:
Baking Paper Cup 6pc
piping bag 1pc
Steps:
1.
Preheat the Multi-Purpose Halogen Cooking Pot to 170℃. Soften butter at room temperature.
2.
Mix flour, baking powder and salt. Sift and set aside.
3.
Beat 50g butter and sugar until white and creamy with the Electric Hand Mixer. Gradually add whisked egg and mix well.
4.
Add milk and flours alternatively. Continue to mix with the Electric Hand Mixer and stir in dried strawberries.
5.
Pour batter into paper cups. Use the Multi-Purpose Halogen Cooking Pot to bake at 170℃ for 20-25 minutes.
6.
Mix strawberry cream cheese and 50g butter, pour into piping bag.
7.
Remove cake, let cool. Pipe strawberry cream cheese mixture on the cakes. Decorate with fresh strawberries. Serve.
Tips:
With its fivespeed functions, Electric Hand Mixer can process even and smooth batter quickly. Avoid overflowing, fill the cake mould with batter to around 70-80% of its capacity.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference