Cupcakes with strawberry filling are not only amazing tasty, soft and lush, but also more useful, because part wheat flour in them is replaced by quinoa flour. She also gives baking unusual delicate aroma and taste, which is interesting goes well with strawberries. Take any strawberry jam for the filling. and put it in the middle of the mold, filling first with one half the dough, then the other. And to decorate cupcakes, whisk oil glaze, divide into two parts and supplement each part different flavors: strawberry jam and melted тёмным шоколадом. 
Time: one час. 30 min. Difficulty: easy Quantity: 12 cupcakes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 1 and 1/4 Art. premium flour
- 1/4 Art. quinoa flour *
- 1.5 tsp baking powder
- 0.5 tsp shallow sea salt
- 1 tbsp. Sahara
- 110 gr. butter, room temperature
- 2 large eggs, room temperature
- 0.5 tbsp. whole milk, room temperature
- 1 tsp vanilla extract
- 1/3 Art. strawberry jam
- Special equipment: mold for 12 muffins cells, 12 paper muffin tins
- Quinoa flour can be found in health food stores *
Glaze
- 1/4 Art. dark chocolate granules
- 110 gr. butter, room temperature
- 3 and 3/4 Art. powdered sugar
- 1/4 Art. whole milk, room temperature
- 1 tsp vanilla extract
- 2 tbsp. l strawberry jam
Recipes with similar ingredients: premium flour, chocolate dark, strawberry jam, eggs, milk
Recipe preparation:
- Set the grid on the middle level of the oven. Preheat oven to 175 ° C. Fold paper inserts into the mold for muffins.
- In a medium-sized bowl, mix both types of flour, baking powder and salt. In a large bowl, beat the sugar and cream with a hand mixer. butter. Add eggs, milk and vanilla. Beat until received homogeneous mass. Add dry ingredients and mix. Put half of the dough in the prepared form (approximately 2 tbsp. l test for each cell).
- Put 1 tsp in the middle of the test. strawberry jam. Spread the remaining dough on top to completely cover the jam. Bake until the cupcakes rise and spring up when light pressure, 15-17 minutes. Lay on the grid and fully cool for about 30 minutes.
- Frosting: Pour the chocolate granules into a small bowl, set over a small pot of slowly boiling water. Heat, stirring until chocolate melts and becomes homogeneous, about 2 minutes. Remove the pan from the water bath.
- In a medium-sized bowl, beat the cream with a hand mixer oil until a light smooth mass is obtained. Stir in 3 tbsp. sugar powder, milk and vanilla and beat well. Half glaze transfer to a small bowl.
- Add melted chocolate in a bowl with icing and mix until smooth. Strawberry jam and the remaining 3/4 tbsp. icing sugar in another bowl with icing.
- Cover the tops with a small pastry spatula. cupcakes with the desired icing. Let the glaze harden for 20 minutes and serve.
