So yesterday I had a great time making this cupcake, strawberry skittles cupcake. Here are the ingredients and procedures of how it is made. Definitely easy to do, and it might be enjoying for those who have a sweet tooth :)
Amount of serving: 9 cupcakes
Ingredients (including topping and decoration)
- 150g (5Oz) self-raising flour
- 100g (3.5Oz) caster sugar
- 50g fresh strawberries
- 50g (2Oz) strawberry seedless jam
- 1 tbsp vanilla extract
- 125g unsalted butter
- 1 cup skittles
- 2 medium eggs
- 50g icing sugar
Personally, I thought I would definitely be an expert in making things super clean. Until the moment I tried to transfer the flour into its respective bowl.
Haha, I guess I failed at first attempt *cries*
Anyways, here are simple steps on making the cake! (excluding icing)
1. Set the oven at 190-degree celsius.
It's great to preheat your oven first before having your cupcakes to be baked 20 minutes. Set the oven to constant temperature. Line a 12-hole muffin tin with 9 paper muffin cases.
First, we'll start off by making the strawberry puree'. You will need fresh strawberries and strawberry jam,
These strawberries are super sweet so make sure you've got the right ones before settling in for the cupcakes.
2. Cut the Strawberries and Weigh the Strawberry Jam
Cut off the leaves, and carefully slice the strawberries into little pieces. Using the weigh scale, measure the strawberry jam to 50 grams. Since I've used the glass container, I've subtracted the total 270g with its initial weight.
3. Mix Together Both Fresh Strawberries and the Jam
It's a nice thing to mix them both together in a separate bowl. You can use a spoon, blend it -depends on how finely you would like it to be.
4. Butter into the Mixing Bowl
Using a wooden spoon/hand-held electric whisk, whisk the butter in the mixing bowl until it no longer has any clumps or any slight imbalance of texture.
5. Mix in the Caster(fine) Sugar along with the butter until it's pale and creamy.
6. Add in the Eggs
Put the 2 eggs into the mixer and gradually mix it with the butter. Beat the mixture until it starts to be fluffy and soft as what you will see in the pictures below.
7. Add in 1 tbsp of Condensed Milk.
Actually, in an actual recipe, it was supposed to be cow milk. But I added condensed instead.
8. Mix in the Flour into the Mixture
Next, carefully add in the flour and fold in until just combined.
9. Add in the Strawberry Puree' into the previous butter-milk-caster-flour mixture.
Now we've got both mixtures ready, time to blend both strawberry puree' and the flour. Carefully fold in the strawberry puree' mixture until it's marbled.
Caution, make sure it doesn't get overly mixed so it's recommended to use your wooden spoon/mixture beater barely with your hands at a gentle pace.
10. Divide the mixture equally between the paper cases in the tray.
Be careful on adding the mixture into the paper cases, it's tricky to make sure they rise just perfectly without excess -my mistake. So when you add, make sure it reaches only half the space of the paper cup.
11. Sprinkle up Your Cupcake!
This step is in case you are not interested of making the icing. So feel free to decorate your cupcake the way you want.
12. Bake for 20 minutes or less until it becomes golden and risen. Cool it down completely.
My next entry on Strawberry Skittles Cupcake Part 2 will show you how I made the icing. Super easy too.
