Whether it's a cold winter's day or a hot summer's day, a bite of sweet strawberry cake brings a good mood to the day.

Strawberry cupcakes are delicious and easy to make, try them together.

Strawberry Cupcakes

Ingredients

Low gluten flour 175g

Sugar 110g

Baking powder 1 tsp

2 large eggs

Milk 50 ml

Softened butter 150 g

Vanilla extract 1 tsp

Icing sugar 275g

Strawberry sauce 4 tbsp

Steps

1. Preheat the oven to 180 degrees Celsius. To make the cupcakes, soften the butter, add the sugar and beat with an electric whisk.

2. Add the vanilla extract, add the two eggs in batches, and continue beating with the whisk until well combined.

3. Stir in the flour and baking powder, add the butter mixture and mix well.

4. Pour half the milk and mix until well combined, then add the remaining milk and mix well.

5. Place in the molds and bake for about 15-20 minutes until the tops are golden brown, take the cupcakes out and leave to cool.

6. Then make the strawberry cheese frosting part. Whip the softened cream and vanilla extract together until fluffy and white, then add the icing sugar in small batches and mix well by hand, each time until absorbed before adding the next set of icing sugar, until the mixture is fine.

Finally, add the strawberry jam and mix again by hand.

Next, a few other cupcake recipes.

Lemon Cupcake

Ingredients

Lemon juice 18ml

Eggs 2

Egg yolk 2pcs

Sugar 100g

Low gluten flour 100g

Butter 50g

Salt 1g

Method/steps

1. Melt the butter over hot water.

2. Two egg yolks.

3. Beat the egg yolks with the whisk on one setting.

4. Add the sugar and salt. Beat with the whisk on high speed.

5. Add the low-gluten flour through a sieve and mix directly with a hand whisk.

6. Add the melted butter and mix well.

7. Prepare a laminating bag and pour the batter into it.

8. Prepare a few paper cups.

Bake at 150° for about 25-30 minutes on the middle layer.

Chocolate Cupcake

Ingredients

3 eggs

Milk 30g

Corn oil 25g

Low gluten flour 45g

Cocoa powder 8g

Fine sugar 35g

How to make chocolate cupcakes

Directions

1. Separate the egg whites from the egg yolks.

2. Mix egg yolks milk corn oil.

3. Add cocoa powder and mix well

4. Add the low-gluten flour and mix well

5. Sift

6. Beat the egg whites, adding the sugar in three batches

7. Add the egg whites to the chocolate batter in three batches and mix well.

8. Add to paper cups.

9. Place in the air fryer at 120°C for 50 minutes.

Sponge Cupcake

Ingredients

2 eggs.

Flour 60g.

Butter 20g.

Milk 20g.

60g of sugar.

Directions

1. Soften the butter in water, pour the milk into it and stir well after it has cooled.

2. Put the eggs and sugar in a mixing bowl, then put the mixing bowl in warm water and beat the eggs with an electric whisk.

3. Sift the flour into the egg batter and mix well by tossing, then add the butter and milk mixture and mix well in the same way.

4. Pour the batter into the paper cups.

5. Bake in preheated oven at 170°C for 30 minutes.