Egg less Strawberry mini cupcakes

About:

Egg less Strawberry mini cupcakes are complete real strawberry flavor Creamy and chewy cup cakes, which almost took my heart away. I made so many cakes before, but this I made for the first time and I eat around 20 of these in a day. My husband and kids named this as a special and different cup cake. Considering these are really small in size so it doesn’t matter to eat little more. And I’m going to make this again for myself. As I don’t mind to eating more of these. So here is the complete recipe to enjoy.

Texture:

Texture of the Egg less Strawberry mini cupcakes are chewy, creamy, simply melts into the mouth.

Pre-preparations:

Grab some strawberries around 12 to 13 pieces. Wash clean and make a paste out of it and keep it aside to use later.

Milk must be room temperature.

For Condensed milk you may use either home made or readymade. If you use homemade, than keep it prepared before you start this recipe.

Butter must be room temperature.

How to prepare:

In a bowl add 1 cup of milk must be room temperature. Add 1 tsp baking powder, 1/4th cup of brown sugar, 1/2 cup of condensed milk, give it a mix then add 1tbsp of oil or melted butter, 1 tsp of vanilla essence, mix and then slowly start adding all purpose flour into it and mix it well. Now here I would like to say that you need 1 cup of flour to mix in gradually. At this point we would also be adding 1 cup of strawberry paste that we kept aside. Keep mixing all the ingredients well. Just make sure that the flowing consistency of the batter is “easy flow “, You can see in the video below in the link the easy flowing batter when pouring into the cup cake tray.

Note: Please make sure to use baking cups for this recipe.

Baking:

Put the tray into the oven and let it bake around 10-12 mins at 350 F. Once done take out from the oven and let it cool.

You can see the above image how it looks like after baking just for a few mins, make sure you don’t over bake it. Let it cool completely then do the icing.

Note:- When pouring the batter into the cups make sure to leave a little space on top for the icing.

Icing:

First layer icing:

We are going to do 2 layered icing for this preparation.

For the first layer icing i.e. Creamy Strawberry butter icing I am using 1 cup of butter ( butter must be in room temperature) into a mixing bowl and 1 cup of icing sugar as it dissolves quickly. Mix them well. Then add one cup of strawberry paste. Also add 1 cup of whipping cream here to get the right consistency. If you see in the video you will get some more idea how and what the color and the consistency of the icing mixture is. The color of the icing is baby pink. It looks beautiful. Mix all the ingredients really well. Now use this for first layer icing on top of your mini cup cakes with the help of a spoon.

Now for the second layer icing I have used whipped cream and the above creamy strawberry butter icing and putting them parallel into the icing bag. Please check the video to get some more idea and also you can see how the icing is so much fun to do and that’s too when something you really wanted to try out.

Chilling:

I must say that after the first layer icing keep the cup cakes in the refrigerator to chill for say one or two hours then take them out and do the second layer icing to make sure it doesn’t mess up.

Second layer icing:

Put whipped cream and Creamy strawberry butter icing parallel into the bag. I used whipped cream little more in amount here to keep the icing little firm on top. You can see in the video to watch how to do this step perfectly.

Chilling:

After icing is done keep the cup cakes into the refrigerator to chill completely for few hours or if possible overnight to get the best result and enjoy it next day to get the complete flavor and texture.

Note : Overnight chilling is recommended.

To watch the video please click below:

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