Q: Can I substitute another oil for corn oil in this recipe?
A: Yes, you can use a light vegetable oil as an alternative.
Q: How important is it to use room temperature eggs?
A: Using room temperature eggs helps to achieve a better emulsion and a fluffier cake texture.
Q: Can I use frozen strawberries instead of fresh ones for the topping?
A: Yes, but let them thaw and drain any excess liquid before using.
Q: Is there a vegan alternative for the eggs in this recipe?
A: For a vegan version, you can try using applesauce or a commercial egg replacer, but the texture may vary.
Creamy Strawberry Cupcakes
Notes
Ingredients:
- Low-gluten flour: 50g
- Corn oil: 50g
- White sugar: 35g
- Pure milk: 50ml
- Eggs (approx. 55g each): 5
- Light cream (for cake): 160g
- Light cream (for topping): 160g
- White sugar (for topping): 14g
- Strawberries: as needed
- Separate the yolks and whites of 5 eggs. Refrigerate the egg whites.
- In a clean bowl, mix 50g corn oil and 50g milk until it resembles yogurt. Sift in 50g low-gluten flour.
- Mix the sifted flour and add 5 egg yolks. Stir in a "Z" shape until smooth.
- Whip the egg whites with a few drops of lemon juice. When bubbles appear, add sugar and beat at high speed.
- Whip until stiff peaks form. Test by inserting a chopstick; if it stands upright, it's ready.
- Fold a third of the egg whites into the yolk mixture, then fold in the rest gently.
- Pour into cupcake liners, filling each about ¾ full. Bake in a preheated oven at 130°C for 30 minutes, then at 150°C for 10 minutes. Adjust the final 5 minutes based on the oven.
- Whip 160g of cream with 14g of sugar. Be careful not to over-whip.
- Decorate with whipped cream, strawberries, and a sprinkle of sugar powder.
- Calories: Varies based on size and toppings
- High in protein (from eggs)
- Contains dairy
