mpletely honest with you all... My new Strawberries & Cream Cupcake recipe took me four times to get it right!
It was quite humbling to see how the smallest of details that you do, or don't do in your cupcake batter, can create such different shapes and textures in your cupcakes!
First of all, Baking The Bakerlita Way means that these are no regular cupcakes! these cupcakes basically don't have anything ingredients you would find in a traditional dirty cupcake; I am talking about white sugar, white flour, low-quality unhealthy fats and milk.
These Strawberries & Cream Cupcakes are made with my Bakerlita Beauty Baking Mix. If you have never heard or tries my mix before then I am super excited for you to start baking with delightful ease.
My Bakerlita Beauty-Baking Mixis 100% Keto & Paleo approved, and it sugar-free, gluten-free, grain-free and even dairy-free, for those two cannot to dairy! The Beauty that comes from my Bakerlita Beauty-Baking Mix is the added organic collagen & gelatin powders that have many beauty-boosting benefits for your skin, hair, nails, and even your gut!
One of my husband's friends was testing out one of these Strawberries & Cream Cupcakes and he was very surprised how my cupcakes tasted even better then just a regular bakery bought cupcake...
He asked, "so what is in the main difference about Andrea's cupcakes then just a regular cupcake?" My husband said, "Absolutely every single ingredient, the only thing that is the same is maybe the eggs, and even the eggs are free-run and organic!"
And that is how you Bake-to-Bless, by Baking The Bakerlita Way, innovation at it's best. Replacing anything that causes inflammation, blood sugar spikes, and anything that is what I call "empty calories and nutrients."
My mission with every recipe I create is that YOU are able to enjoy your favorite baked goods that not only your test buds are dancing, but your body and mind are nurtured too!
So let me get into the deeds on how you can too, execute the most perfect rounded top cupcakes that are ready for a whole lot of the most satisfying sugarless, fluffy whipped buttercream frosting!
4 THINGS YOU MUST DO TO CREATE A PERFECT CUPCAKE!
1. The cupcake butter must not be overmixed.
Overmixing your batters can create too much air leading to AMAZING looking cupcakes when they come out of the oven, but before you blink your eyes, the beautiful round mountain has SUNK down to never-never land haha!
2. The cupcake batter consistency will determine everything.
If your cupcake batter is too liquidy I can almost guarantee that your cupcakes will have a crumble outer crust, with an eggy mushy inside! The cupcakes also will be spreading across the cupcake tray, NOT GOOD!
3. Adding one ingredient to help to create a binding agent!
Since we are not dealing with traditional white flour that is packed full of gluten to help create the spongy and elastic texture, you MUST add something that will give your cupcakes that beautiful BOUNCE!
4. The temperature of the oven.
Lastly, yet VERY important is when baking cakes and cupcakes it is extremely important to bake at a lower temperature to allow a nice and slow constant bake. Baking at lower heats allows cupcakes and cake to get that gorgeous light golden glow on the outer with a perfectly fluffy inside.
Now it is time for Beauty Strawberry Jelly! Yep, that is the sweetest surprise about these Cupcakes that makes these "Strawberries" & Cream Cupcakes!
Making your own jams and jelly is SO simple, yet, it is such a great way to ditch the sugars, use high-quality organic berries, and if you want you can add some extra beauty enhancers to create a firmer jelly consistency. Follow the recipe and the steps in the instructions and you will be so amazed how easy it is to make your own sugar-free, low carb jam and jelly!
To top everything off there is NO better way the swirling on a big lump of that fluffy, creamy, whippy, and soft vanilla buttercream frosting. I actually made a YouTube video a few years ago explaining how to create the perfect buttercream frosting here.Making buttercream frosting is very simple, just watch these steps in my video, and you will surely be a buttercream frosting queen after, I promise!
The cherry on top of this recipe can be anything that your desire! For this recipe, I drizzled some of my leftover strawberry beauty jelly on top. Adding a small fresh strawberry on top is a very cute and simple way to complete these cupcakes off as well!
I hope you and your friends and family love these cupcakes as much as I do!
Please comment below if you have any questions, or let me know how you turned out!
If you LOVE my Bakerlita Baking Mix, I would LOVE if you would joining my exclusive Bakerlita Membership where you can save 20% OFF on all my Beauty Baking Mixes.
In a medium bowl, pour the entire Bakerlita Beauty Baking mix.
Add baking soda & powder to the medium bowl, whisk together, and set aside.
In a smaller bowl, add 3 free-run eggs, ¼ cup melted grass-fed butter, 1/4 cup unsweetened nut milk, 1tbsp fresh lemon juice, and 1tsp a pure vanilla extract.
Whisk wet ingredients until well incorporated.
Pour the wet ingredients right onto the dry ingredients, whisk for another minute until it created that perfect creamy smooth cake batter.
In a cupcake try, like cupcakes with parchment cupcake liners.
Using a scoop or a spoon, measuring about 3tbsp, scoop out cupcake batter into the cupcake tray.
Bake for 26-28 minutes until slightly golden brown.
As the cupcakes are baking, it would be the wisest choice to start making the strawberry beauty jelly to allow it to cool down before filling our cupcakes.
In a small saucepan, on medium heat, measure out 2 cups of frozen or fresh strawberries and ½ cup Lakanto sweetener.
Let simmer for around 7 minutes, using a fork break down the strawberries to create a chunky strawberry jam.
In a small bowl, strain some of the strawberry juice and 1tbsp lemon juice and ½ tsp of gelatin, tire together, let it bloom, stir back into jelly to allow to thicken up.
Place jelly in the fridge to allow to cool down.
In a stand mixer bowl, with a whisk attachment, add grass-fed butter, make sure it is perfectly soft, room temperature.
Whisk butter on high speed for 5 minutes, using a rubber spatula, scrape down the sides of the mixer bowl.
Whisk again for 3 minutes.
Add powdered sweetener (monk fruit), cream, and vanilla to a small bowl, mix together until you get a thick paste.
Add the sweet cream paste to the buttercream, whip again for 3mintues until your buttercream is white, fluffy, and have doubled in size.
Scrape buttercream in a piping bag with any desired tip you like, starting on the outside of the cupcake, pipe in a circular motion upwards creating a buttercream mountain.
Drizzle some strawberry jelly on top or add one fresh strawberry on top of each cupcake, and ENJOY!
Andrea Witthoeft
Author