How to Cook Delicious The Strawberry Egg-less Cupcake

The Strawberry Egg-less Cupcake. Eggless Strawberry Cake: An eggless strawberry cake with fresh strawberries. This cake is moist, soft and has an amazing taste of real strawberries. Strawberry is one of the most used fruits in desserts, cakes, muffins, smoothies etc.

This eggless strawberry cupcakes is a simple, easy and effortless recipe to make moist, light and fluffy cupcakes. Topped with the most deliciously rich strawberry flavored buttercream frosting ever. Eggless Fresh Strawberry Cake with cream cheese frosting because you do not need a reason to make treats with Strawberries. You can cook The Strawberry Egg-less Cupcake using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of The Strawberry Egg-less Cupcake

1. Prepare 150 grams of Strawberry Fresh.
2. You need 3 tablespoons of Sugar.
3. Prepare 1/2 cup of Water.
4. Prepare 1 and   1/2 cups of All purpose flour.
5. It's 1/2 teaspoon of Baking soda.
6. You need 1 teaspoon of Baking powder.
7. It's 1/4 teaspoon of Salt.
8. Prepare 1 tsp of Strawberry essence.
9. You need 100 gms of butter Melted.
10. It's 1/2 cup of condense milk.
11. It's 3/4 cup of Sugar.

This cake is a Strawberry Lover's dream. Brush a baking tray with little oil and dust little flour all over. Transfer the batter to the baking tray, then level it with a ladle / spatula. Follow these simple steps and you will have cupcakes handy every time you need them: Make a batch of these Eggless Vanilla Cupcakes.

The Strawberry Egg-less Cupcake step by step

1. Firstly, bring the contents for strawberry juice to boil for 10 minutes. Cool it and then blend to obtain a smooth liquid..
2. Mix the dry ingredients of cake batter together i.e. flour,salt,baking soda,baking powder..
3. Soften the butter using a mixer and add sugar. When soft, add the essence and slowly add the dry ingredients. Between add the strawberry pulp. Add condense milk and combine well..
4. The batter will be pinkish, if the batter is not moist enough, add 2 tbsp of milk and then combine. Pour the mixture to each cups and keep the tray in a preheated oven at 180 degree Celsius. bake it for 20 mins and the cupcake is ready. Pull it out and place it on a wire rack to cool off..

Wrap cupcakes tightly in plastic wrap. Place individually-wrapped cupcakes in a plastic double zipper quart freezer bags. To defrost, unwrap cupcakes and bring them to room temperature. Take all purpose flour, baking soda, baking powder and salt in a bowl and mix well. Take strawberries in a blender and puree till smooth.