Vanilla cupcakes and strawberry cream
Ingredients :
- For the cupcakes
- 125g caster sugar
- 4 eggs
- 60g flour
- 30g potato starch
- 1 sachet of vanilla sugar
- 1 pinch of salt
- For the cream
- 100g butter
- 100g icing sugar
- 2 tbsp. coffee milk
- 2 tbsp. strawberry syrup
Preparation :
-
1
Preheat the oven th.5 (160°C).
-
2
Separate the egg whites from the yolks.
Technical moves
Clarify eggs
-
3
Pour the yolks into a bowl with the sugar (reserve 1 tbsp for the whites), vanilla sugar and salt.
-
4
Beat vigorously to obtain a smooth cream.
-
5
Put the flour and starch in a sieve and pour over the cream, mix well with a wooden spoon.
-
6
Beat the egg whites stiff with a pinch of salt. Halfway through, add the rest of the sugar.
-
7
Gently add the beaten egg whites to the cream.
-
8
Butter your cupcake molds and pour the batter into them (or pour directly into your cupcake cases).
-
9
Bake in a hot oven for 20 mins. Check the cooking with a knife, it should come out dry.
-
10
Unmold the cupcakes when they are whoursand let them cool completely on a wire rack.
-
11
For the cream
-
12
In a bowl, mix the butter with the icing sugar and milk. Stir well. Add the strawberry syrup. Leave to cool in the refrigerator.
-
13
Then distribute the cream on your cooled cupcakes with a piping bag.
Technical moves
Fill a piping bag
Tips
On the material side, you will need hoursffin pan and paper cases (cupcakes) to make these little desserts. To give this “swirl” look, a piping bag with smooth or fluted tips will do. And you are ready to give free rein to your creativity!
