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.
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.