♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

Strawberry yogurt cupcake with strawberry buttercream

Selam everybody.... Merhaba from Turkey.

What I like about yogurt cake is very simple and quick to make. Like this fresh strawberry yogurt cupcake I made today. The cake was so fresh with fresh strawberry chunk inside yet fluffy and moist cake.

Every evening after dinner we-like other Turkish family- always have our Turkish tea time. For me drinking tea without any snack along with it, is just not like my style, so these strawberry cupcake are perfect for our tea time cake in front of TV.

Also if you are coffee lover, you should make them also. Cause these delish cupcake it's just perfect for afternoon coffee. Enjoy it with your favorite coffee, on your very comfortable couch with unfinished fave book. ^,^
For the complete beautiful touch I made fresh strawberry butter cream icing for garnish and enrich this tasteful strawberry yogurt cupcake.
Look at them with that high cone ice cream-look alike..aren't they just adorable? Almost too cute to eat.... ALMOST. ^,^

But if you want to skip the butter cream it's okay, replace it with some strawberry or lemon icing glaze. They are still tasty as should be.

Make 12 big or 24 small cupcakes

Ingredients:
  • 170 g salted butter
  • 2 large eggs 
  • 130 g thick turkish yogurt (use your local product but make sure it thick one)
  • 90 ml milk 
  • 200 gr AP flour
  • 10 gr cornstarch
  • 110 gr caster sugar
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • 2 tsp vanilla powder
  • 150 g fresh strawberries, chopped

Method:

1. Preheat oven to 170
°C~180°C. Line cupcake mold with 12 big or 24 small cupcake paper.

2. Shift together flour, cornstarch, sugar, vanilla powder, baking soda and baking power in a large bowl. Set a side.

3. In other big bowl beat butter, eggs, milk and yogurt. Beat on medium speed just until smooth. Turn off mixer, add in flour mixture and continue to whisk at low medium speed just until well combine, do not over mix.

4. Fold in the strawberries chunk. Spoon the batter into cupcakes liners 
¾ full. Bake for 35 to 40 minutes or until toothpick inserted comes out clean. Allow cupcakes to cool completely on cooling rack before icing/ decorate.
Fresh Strawberry buttercream:
  • 500 g unsalted butter
  • 400~500 g  icing sugar
  • 5~7 big size strawberry, roughly shredded so you'll get chunk on your buttercream
  • strawberry essence few drops (optional)
  • 4 tbsp milk / water
  • ½ tbsp gelatin
How to make strawberry buttercream.
  1. Place 4 tbsp water/milk in small sauce pan, sprinkle gelatin over it, let it stand for 5 to 10 minutes. Then heat over low heat until gelatin dissolve completely.
  2. Beat unsalted butter until creamy and fluffy. Gradually beat in icing sugar and continue to whisk until smooth.
  3. Whisk in strawberry essence and shredded one, whisk to combine. Then add in warm gelatin mixture and continue to whisk until combine well.
  4. Spoon into piping bag with any nozzle tip you prefer (I use open star nozzle) and keep in refrigerator until your cupcake ready to icing/ decorate.







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6 comments:

  1. These are cupcake perfections! Beautiful buttercream piping and love the bits of strawberries in it too!!

    ReplyDelete
  2. They look so pretty! What a beautiful strawberry cupcake!

    ReplyDelete
  3. These cupcakes look so delicious, I love all of the icing on top!

    ReplyDelete
  4. Oh my gosh, those look amazing! That buttercream...WOW!!

    ReplyDelete
  5. Citra, these are beautiful! And with the beautiful strawberries coming later this Spring/Summer, this is a perfect recipe to keep on hand. Thanks!

    ReplyDelete

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