Ingredients
1
lbs strawberries (washed and hulled)
¼
cup water
3
egg whites
1
cup white sugar
2
tsp vanilla extract
1½
cups all purpose flour
1¾
tsp baking powder
½
cup milk
⅓
Noor Oil
For Frosting:
2
egg whites
1
cup sugar
reserved strawberry puree
1
tbsp light corn syrup
1
tsp vanilla extract
Preparation
Introduction:
These Strawberry cupcakes are soft, fluffy, moist and deliciously strawberry! You’ll blush like these cupcakes when the compliments from your family start rolling in.
Steps Involved:
Preheat the oven to 350°F or 175°C. Line 2 (12 count) muffin tins with cupcake liners.
In a blender combine the strawberries with ¼ cup of water and puree until smooth. (Save about 12 small strawberries, sliced thin for garnishing). Puree should equal 1¾ cup, add more water as needed. Set aside ¼ cup of the puree for the frosting.
In a large mixing bowl with an electric mixer, beat together flour, sugar, vanilla extract, baking powder, egg whites, milk, Noor Oil, and 1½ cups of pureed strawberries for 2 minutes.
Scrape down the sides of the bowl to make sure the batter is mixed well. Using a measuring cup or ice cream scooper, fill the muffin tins about ¾ of the way to the top.
Bake until the cupcake tops are golden, approximately 12-15 minutes would be sufficient. Remove from the oven and cool on a wire rack.
For the frosting:
Place a large mixing bowl on top of a pot of boiling water. Combine all the ingredients except for vanilla extract. Beat with a hand mixer on medium speed, while the mixture cooks, until soft peaks are formed when the beaters are lifted out of the bowl (approximately 7 minutes).
Remove from the heat and add vanilla.
Suggestion:
Frost the cupcakes and top with a strawberry slice. Enjoy deliciousness!