Strawberry Cupcakes with Philadelphia Cream
Baking and Desserts • European
Description
Tip: if you're using jam, you can limit yourself to one tablespoon of sugar and 2–3 tablespoons of jam, or skip the sugar altogether. If you don't have pretty cupcake liners, that's okay, I don't have them either. Just grease the molds with butter or try lining them with parchment paper. The smell from the oven will be magical! I assure you. For more recipes and photos, visit http://cutiekates.blogspot.com/
Ingredients
- Wheat Flour 6 tablespoons
- Butter 5 oz
- Sugar 3 tablespoons
- Baking Powder 1 teaspoon
- Milk 5 fl oz
- Farm fresh eggs 2 pieces
- Salt a pinch
- Strawberry 0 oz
- Philadelphia Cheese to taste
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Beat the butter with sugar well. The better you whip it, the softer the cupcakes will be.
Step 3
In a separate bowl, mix all the dry ingredients: flour, baking powder, and salt.
Step 4
Add the eggs one at a time to the butter, beating each time.
Step 5
Combine both mixtures, add warm milk and strawberries.
Step 6
Pour the batter into special molds and send them to the oven for about 30 minutes.
Step 7
For the cream, beat the powdered sugar and Philadelphia cheese. Adjust the proportions to your liking: some prefer it sweeter, others less so.
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