This sinful cupcake is a winter delight, loaded with the seasonal goodness of the winter berry and amaranth flour. The delicate buttercream is hard to resist!
Ingredients of Strawberry Amaranth Cupcakes
1 cup wheat flour
1 cup amaranth flour
1 tsp baking powder
A pinch of salt
1 cup unsalted butter or oil
2 cups sugar
1 1/2 tsp vanilla extract
1/2 cup milk
2 cups finely chopped strawberries, plus small strawberries for garnish
For the Frosting
100 gm butter, softened
200 gm icing sugar
2 Tbsp strawberry compote
How to Make Strawberry Amaranth Cupcakes
1.Preheat oven to 100 degree C. Line muffin tins with paper liners. Keep aside.
2.In a large mixing bowl, sift both the flours, baking powder and salt. Keep aside.
3.In another bowl, whisk butter and sugar with a mixer until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the vanilla extract and reduce speed to low.
4.Slowly add the dry ingredients to the butter mixture, one tablespoon at a time, and fold. Add the chopped strawberries. Scrape the sides of bowl. Add the milk if the batter gets too thick.
5.Divide the batter among the muffin cups, filling them up. Bake the cupcakes at 150 degree C for about 20 minutes or until a skewer inserted into the centers come out clean. Let cool in tins on wire racks.
6.For the Frosting
7.In a large bowl, beat the butter until light and fluffy using an electric whisk. Add half of the icing sugar and beat until smooth.
8.Add the remaining icing sugar and the strawberry compote and beat the mixture until creamy. Beat in a little milk, if necessary, to loosen the mixture.
10.Once the cupcakes are completely cooled, top them with the frosting by filling it in a piping bag and carefully creating swirls on the surface.