Strawberry Cupcake - Failure (草莓小蛋糕 - 失败版)

The pictures look much better than the real cakes.  Because the pictures were took right after I finished cupcakes.  The next day, butter cream frosting became soggy with pink water running around, the strawberry became mushier, even the cupcakes became wet. Victor tasted the cake last night. He said that the taste was very good. But what happened?

After doing some research, actually, when mix sugar and strawberry, the dissolved sugar creates an osmotic pressure across the water permeable membrane of the strawberry. Then everything will become "juicy".

There are few ways to solve this problem.
A. put the strawberry on the last minute. don't let it set on frosting for few hours.
B. melt unsweetened chocolate, dip chocolate into the chocolate, let it dry hard; then put on the top of  frosting.

Here is the recipe for the strawberry cupcakes.

Serving: 24 mini cupcakes
Prepare time: 35 minutes
Cooking time: 18 minutes
Decoration: 30 minutes


Ingredients:
Cakes
1 box                vanilla cake mixture (to save time, I use cake mixture for this recipe)
3/4 box             strawberry, hulled
1 teaspoon        sugar
4 tablespoon      milk
1/4 cup              oil
3                       large eggs


Butter Cream Frosting
1/2 lb                 unsalted butter
1/2 cup              milk
2 teaspoon         vanilla extract
6-8 cups            icing sugar
1 teaspoon         margarine powder
1 box                 whole strawberries for garnishing

Tools
1 muffin tin
24 paper cupcake cup
Spam spread
electric mixture
mixture bowl
blender
piping bag
2D piping tip

To prepare the cake:  Preheat oven to 350F. Place paper cups in muffin tin. Grease paper cups with Spam. Blend 3/4 box of strawberry, 1 teaspoon of sugar and 4 tablespoon of milk every well in a blender for about 1 minutes (pic 1).  Sift cake mixture into a large bowl. Follow the instructions on the cake box, instead of using water, use the strawberry mixture. Add in oil and eggs. Mix with electric mixture for 3-5 minutes till it total combined. Spoon the cake mixture into paper cups evenly (pic 2). Bake for 18 minutes. Bring it out from oven, set the whole tin on a rack for 5 minutes. Use butter knife to take out the cupcakes from tin and place them on the racks. Cool them down completely (pic 3).

While baking the cake, prepare frosting.  In a bowl, pour in butter, icing sugar and margarine powder, mix well with electric mixture for 5 minutes; add in vanilla extract, continue to mix for 30 seconds. Add in milk 1 teaspoon a time if it's too stiff. Mix the frosting to medium stiff.  Put frosting into piping bag, use 2D tip to pipe on cupcakes (the cupcakes have to been cooled down completely) (pic 4). Place strawberry on the frosting the last minute.

Life Is Good!

Life Is Sweet & Spicy!