Tuesday, October 4, 2011

Minted Strawberry Cupcakes

Strawberries and mint, a perfect combination! These cupcakes are moist, tangy with the sourish strawberries and the lovely taste of the fresh mint leaves. And these are not sweet at all, they are just right. Though for those who have a sweet tooth, might want to add in a little more sugar for a sweeter taste. But we like it the way it is.


I topped with more strawberries before baking.



And instead of cinnamon powder, I used 1/4 teaspoon nutmeg powder instead. It gives a light and nice fragrant nutmeg aroma.



Instead of baking them in regular muffin sized cupcakes, I baked these in small cupcake cases, and got 15.



We eat this plain as it is, without any topping. 



These cupcakes are moist, with tender crumbs, tangy from the sourish strawberries, the light fresh taste from the mint leaves and a nice aroma from the ground nutmeg. Perfect for tea!

I'm sharing this with :

Cookbook Sunday at Mom's Sunday Cafe
Bake with Bizzy at Bizzy B. Bakes
Sweet Tooth Friday at Alli n Son

And I'm bringing this to a Cookbook Party, hosted by Louise of Months of Edible Celebrations. Louise is celebrating her Blogoversary by throwing a Cookbook Party, and October being the National Cookbook Month! There's a whole list of food celebrations just for the month of October! For full details, hop over to Months of Edible Celebrations. I'm submitting this Minted Strawberry Cupcakes under the list "Desserts"!



Minted Strawberry Cupcakes
(adapted from "Wild About Cupcakes" by  Rachel Lane)
1-1/4 cups (180gm) all-purpose (plain) flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (I replaced with 1/4 teaspoon ground nutmeg)
1/8 teaspoon salt
1/2 cup (125gm) unsalted butter, softened
1/2 cup (100gm) sugar
1 teaspoon vanilla extract (essence)
2 large eggs
1/3 cup (90ml) single (light) cream (I substitute with equal amount of whipping cream and milk to make up 1/3 cup, mix together to combine)
1 cup (150gm) fresh strawberries, coarsely chopped, plus 3-4 extra, sliced, to decorate
2 tablespoons finely chopped fresh mint leaves, plus 1 tablespoon extra, to decorate
1 tablespoon vanilla sugar
1/3 cup (90ml) creme fraiche or sour cream


Preheat the oven to 350F (180C/gas 4).
Line a standard 12-cup muffin tin with paper liners.
Combine the flour, baking powder, cinnamon, and salt in a small bowl. 
Beat the butter, sugar, and vanilla in a medium bowl with an electric mixer on medium-high speed until pale and creamy. Add the eggs one at a time, beating just until blended after each addition. With mixer on low speed, add the mixed dry ingredients, alternating with the cream. Stir the strawberries and mint in by hand. Spoon the batter into the prepared cups, filling each one three-quarters full. Bake for 20-25 minutes, until golden brown and firm to the touch. Transfer the muffin tin to a  wire rack. Let cool completely before removing the cupcakes. 
Combine the remaining strawberries, mint, and vanilla sugar in a small bowl. Spoon creme fraiche over the cupcakes and arrange the strawberry mixture on top.

29 comments:

  1. Oh Joyce! Your beautiful cupcakes are simply dazzling!!! Thank you so much for bringing them to our Cookbook Party. You're our first Dessert!!!

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  2. Very Lovely combo of mint and strawberries..
    Cupcakes look soft n moist .. Yummy!!

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  3. They're beautiful, it looks delicious, so that spongy crumb!
    kisses and good week

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  4. I love these type of cupcakes are my favorites, look yumm!! and beauty!!! and love strawberries, gloria

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  5. Very impressive cupcakes, how I wish I have some strawberries in my fridge right now! Love your cupcakes cases too!

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  6. Beautiful cupcakes. Looks very good.

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  7. I have not tried using mint in cakes before. These cupcakes are beautiful and full of flavours. Wow!

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  8. Thanks for your best wishes to my sister and SIL..This cupcake must be very refreshing..

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  9. how interesting with the mint leaves baked in, and your cupcakes are so perfect and rounded.

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  10. strawberry and mint, i ahvent tried anything like this, sure this is a very nice combination and i like the little green hue in the cupcakes!

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  11. The flavours sounds really refreshing. Love the combination. Nice recipe. Thanks for sharing!

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  12. These look wonderful and I agree that they sound refreshing with the mint and strawberry. They look so light and moist too. I'm glad your sharing this recipe with the cookbook party!

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  13. These look absolutely scrumptious and I love the flavor combo! Yum! thanks for another great recipe!

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  14. Oh! I too love to bake cupcakes in this kind of cups...they are smaller and so cute. I love the idea of the strawberries and mint...so tasty.
    Hope you are having a great week ;-)

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  15. Omg, wat a super delicious cupcakes, quite flavourful..

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  16. Me encantan las fresas tus pasteles lucen encantadores,soy adicta a las fresas siempre tengo en casa,abrazos grandes,hugs,hugs.

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  17. What a wonderful idea! I will have to wait patiently until strawberries and mint are back in season here in the desert. :(

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  18. hi kitchen flavors, such a beautiful looking cup cakes. bet they are delicious too
    strawberry and mint? that's simply great !

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  19. These look gorgeous. Strawberry & mint is such a lovely combination, and I like that these are not too sweet.
    Sue xo

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  20. MMmmmm...mm...can you make some for us? I provide the strawberries!!!

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  21. I love love love love love these! I am a huge fan of strawberries in my baked goods and my son would have a fit over these. I am honestly thinking of making them today!

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  22. Strawberries and mint, I would never have thought of that! I think they'll be great with a chocolate sauce topping...! :)

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  23. Cepat-cepat bookmark this one. Nampak sedap. I have to "jampi" our strawberry plants to fruit enough to make this :).

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  24. Such a great combination and they look amazingly moist :)

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  25. These look so good, and I love that they're not too sweet. And speaking of sweet, your little cupcake cases are really sweet! :)

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  26. What adorable little cupcakes! I think they look great.

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  27. Joy, you always make the most beautiful food! Thank you for sharing this delicious recipe with Cookbook Sunday @ Moms Sunday Cafe. Hope to see you again in November!

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