How to Make Creamy Strawberry Cupcakes at Home?

Q: Can I substitute another oil for corn oil in this recipe?
A: Yes, you can use a light vegetable oil as an alternative.

Q: How important is it to use room temperature eggs?
A: Using room temperature eggs helps to achieve a better emulsion and a fluffier cake texture.

Q: Can I use frozen strawberries instead of fresh ones for the topping?
A: Yes, but let them thaw and drain any excess liquid before using.

Q: Is there a vegan alternative for the eggs in this recipe?
A: For a vegan version, you can try using applesauce or a commercial egg replacer, but the texture may vary.

Creamy Strawberry Cupcakes

Notes

Ingredients:

Low-gluten flour: 50g
Corn oil: 50g
White sugar: 35g
Pure milk: 50ml
Eggs (approx. 55g each): 5
Light cream (for cake): 160g
Light cream (for topping): 160g
White sugar (for topping): 14g
Strawberries: as needed

Instructions:

Separate the yolks and whites of 5 eggs. Refrigerate the egg whites.
In a clean bowl, mix 50g corn oil and 50g milk until it resembles yogurt. Sift in 50g low-gluten flour.
Mix the sifted flour and add 5 egg yolks. Stir in a "Z" shape until smooth.
Whip the egg whites with a few drops of lemon juice. When bubbles appear, add sugar and beat at high speed.
Whip until stiff peaks form. Test by inserting a chopstick; if it stands upright, it's ready.
Fold a third of the egg whites into the yolk mixture, then fold in the rest gently.
Pour into cupcake liners, filling each about ¾ full. Bake in a preheated oven at 130°C for 30 minutes, then at 150°C for 10 minutes. Adjust the final 5 minutes based on the oven.
Whip 160g of cream with 14g of sugar. Be careful not to over-whip.
Decorate with whipped cream, strawberries, and a sprinkle of sugar powder.