Fluffy, light and irresistibly delicious: these strawberry and white chocolate cupcakes are the perfect treat for any time of day. A simple, wholesome recipe for spring, which can be prepared without the need for a beater or planetary mixer: all you need is a wooden spoon and a bowl.
The dough is light, without butter and with little fat, but not without taste and sweetness: the vanilla Greek yoghurt gives a unique softness, while the scent of lemon zest, the freshness of strawberries and the delicacy of white chocolate are the ingredients that complete the picture in total harmony.
Perfect with a cup of tea or as a tasty end to a meal, these strawberry shortcakes without butter lend themselves to every occasion, from breakfast to a snack. Making them will be child’s play. The tricky part? Waiting for them to cool before tasting them!
Preparation: 40 minutes
Doses for 16 muffins
Difficulty: very easy
INGREDIENTS
- 200 g flour 00
- 120 g spelt flour
- 180 g cane sugar
- A sachet of baking powder
- A sachet of vanillin
- 125 g Greek vanilla yoghurt
- 60 ml corn oil
- 40 ml milk
- The zest of an untreated lemon
- 2 medium eggs
- A pinch of salt
- 250 g strawberries
- 120 g white chocolate
PREPARATION
- In a bowl, combine the dry ingredients: 00 flour and spelt flour, brown sugar, vanillin and baking powder; mix.
- In a second bowl pour the Greek vanilla yoghurt, milk, seed oil, lemon zest and pinch of salt.
- Mix with a whisk until smooth, then incorporate the eggs.
- Pour the poor into the mixture and stir briefly. Don’t overwork the mixture, this is one of the secrets of perfect cupcakes.
- Now add the chopped strawberries, leaving a handful aside for the final decoration. Do the same with the white chocolate.
- Transfer the mixture into the ramekins, filling them halfway.
- Sprinkle the surface of each cupcake with the strawberries and white chocolate set aside and bake in a preheated oven at 180°C for 25 to 30 minutes.
Tip: Don’t have a muffin tin or muffin cases? Then simply equip yourself with disposable, aluminium foil moulds and baking paper. Cut squares out of the paper, fold each square in half and further in half; cut all folded sides in half. Open the paper and give it the perfect shape by shaping it on an upside-down glass. All that remains is to place it in the aluminium cupcake tin and bake your muffins! - Once ready, take the muffins out of the oven and let them cool. Very soft and perfect, from breakfast to after dinner!
