For the batter:
4 medium-sized eggs
1 pck vanilla sugar
200 g of sugar
300 g of flour (Type 405) + a little extra for the muffin tray
1 tbsp baking powder
2 tbsp cocoa powder, unsweetened
1 pinch of salt
200 g of Oldenburger Butter, unsalted
some Oldenburger Butter, unsalted to grease the muffin tray
For the topping:
2 tbsp powdered sugar
2 tbsp of pistachios, chopped
For the filling:
100 g strawberry jam
These strawberry cupcakes are little pieces of art: the fluffy chocolate dough is topped with a swirl of delicious white cream, sprinkled with chopped pistachios and sweet strawberries on top. In one word: mouth-watering.
Preheat oven (top / bottom heat: 175 ° C / convection: 150 ° C). Grease muffin tray with Oldenburger Butter and dust with flour. Wash strawberries, pat dry, clean and halve.
For the dough, beat the eggs with sugar and vanilla sugar using the whisk of a hand mixer for about 5 minutes, until frothy. Mix the flour, baking powder and cocoa powder and sift into the egg mixture. Then stir in salt, milk and Oldenburger Butter. Divide batter into 6 portions of a muffin tray and bake for about 35 minutes. Take out of the oven and leave to cool on a wire rack.
Beat the Oldenburger SHANI Whipping Cream and powdered sugar with the whisk of a hand mixer until stiff and pour into a piping bag.
Preparing the Cupcakes
For the filling, form a small hole in the center of the cupcakes using a teaspoon, about 2.5 cm deep. Fill with jam and pipe the whipped Oldenburger SHANI Whipping Cream on top.
The Final Touch
Sprinkle with chopped pistachios and garnish each cupcake with half of a strawberry.
03. Butter adds a special flavour to any baking product. It also makes a cake more supple and juicy. This is because the ingredients react chemically as well – which is why butter in cakes is different from melted butter in a frying pan. The temperature in a baking product is not as high as the surrounding oven temperature. In cakes, the temperature is usually around 100 °C. So don’t worry – the butter will not burn.