Ingredients:
1
2/3 cups- All-purpose flour
1
1/4 tsp. Baking powder
1/4
tsp. Salt
8
tbsp. Unsalted butter, softened
2/3
cup- Sugar
1-
Egg
1-
Egg white
8
tbsp. Orange juice
1/2
cup- Fresh Strawberries, finely chopped
1
cup- Confectioners' Sugar
Few
strawberry half
1.
Preheat oven to 375°F.
2.
Line a 12-cup muffin pan with paper liners.
3.
In a bowl, stir together flour, baking powder and salt.
4.
Cream butter and sugar with a mixer on high speed until light and fluffy.
5.
Beat in egg and egg white until well combined. With mixer on low, beat in half
of flour mixture.
6.
Beat in 6 Tbsp. orange juice, then add remaining flour mixture and beat until
combined, scraping down sides of bowl as needed. Gently fold in chopped
strawberries.
7.
Spoon batter into prepared muffin cups, filling each until almost full. Bake
until a toothpick inserted into center comes out clean, 20 to 22 minutes. Let
cool in pan on a wire rack for at least 5 minutes.
8.
Make glaze: In a small bowl, stir together confectioners' sugar and remaining 2
tbsp. orange juice until smooth. If glaze is too thick, stir in additional
juice, making sure to add only 1 tsp. at a time, until you reach desired
consistency. Glaze should be loose enough to spread easily on cupcakes, but not
so thin that it drips.
9.
Remove cupcakes from pan and top evenly with glaze. Let cool completely on
rack, about 1 hour.
10.
Garnish each cupcake with a strawberry half.
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