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Strawberry cupcake


In this recipe form KICA Academy you will learn how to make the fresh strawberry cupcakes from scratch. This cupcake is refreshing and tastes just like summer. As a bonus, it contains no wheat flour, so it is gluten-free.

This recipe makes 10 cupcakes
each is 100 grams approximately
Table of Contents
You will find the list of recommended instruments below:

    • Paper cupcake liners bottom diameter=5 cm, top diameter = 6 cm, height =4 cm, V=100 ml -10 pcs
    • A stand mixer/hand mixer
    • A whisk
    • A silicone spatula
    • Scales
    • A strainer/sifter
    • A piping bag – 3 pcs
    • A knife
    • A probe thermometer
    • A hand blender
    • A saucepan
    • A food processor
    • A melon baller
    • A round piping tip d=18 mm
    Lime and vanilla cream cheese frosting

    • 1.5 g of gelatine powder
    • 9 g of water
    • 30 g of whipping cream 35% (1)
    • 20 g of sugar
    • ½ of the vanilla pod
    • Zest of 1 lime
    • 80 g of cream cheese
    • 160 g of whipping cream 35% (2)


    Total weight: 300 g
    1. Soak the gelatine powder in cold water for 10 minutes.
    TIP: If you are using gelatine sheets, opt for Gold ones and use the same amount in grams. Soak them in large quantity of ice-cold water for 10 minutes, drain and use as indicated in the recipe.
    2. Split the vanilla pod lengthwise and scrape the seeds with a tip of a knife.
    3. Carefully zest the lime, trying to remove only the green part of the skin.
    4. Put the whipping cream (1), sugar, lime zest and vanilla pod seeds in a saucepan. Then bring this mixture to a boil.
    5. Dissolve the bloomed gelatine in hot cream.
    6. Pour the hot mixture over the cream cheese and blend it with a hand blender until smooth.
    7. Add the cold whipping cream (2) and mix with a silicone spatula to combine.
    TIP: You may use any type of cream cheese in this particular recipe. We recommend using full-fat ones, containing at least 30% fat.
    8. Cover the mixture with cling film and put it in the fridge for at least 6 hours. This time is necessary for the gelatine and the dairy fat crystals to stabilize. This will allow to produce a better texture when whipped.
    Strawberry confiture

    • 250 g of fresh or frozen strawberries
    • 35 g of lime juice
    • 50 g of sugar
    • 50 g of glucose syrup
    • 1.5 g of pectin NH

    Total weight: 386 g
    1. Dice the strawberries into small cubes.
    2. Pour lime juice into a saucepan and add glucose syrup to it. Heat the mixture to 115 °C / 239 °F over low heat.
    3. When the lime juice and glucose syrup have reached the desired temperature, add the strawberries, fresh or frozen. If you use frozen strawberries, do not defrost them.
    4. After adding the strawberries, cook the confiture for a couple of minutes until the strawberries release most of their juice and become soft. Then remove the saucepan from heat. Let the mixture cool down to 60 °C / 140 °F.
    5. In a separate container, mix the pectin and sugar together with a whisk, then gradually add this mixture to the confiture, stirring constantly.
    6. Put the saucepan back on the stove and bring the confiture to 105 °C / 221 °F over low heat, stirring occasionally.
    7. Remove the saucepan from heat and transfer it to a clean container. Cover it with plastic wrap and put it into the fridge to cool down. This confiture can be stored in the fridge for up to 1 week or frozen and stored at -18 °C / 0 °F for up to 3 months.

    Almond gluten-free sponge

    • 140 g of marzipan 60%
    • 92 g of whole eggs
    • 48 g of grapeseed oil
    • 13 g of cornstarch
    • 55 g of egg whites
    • 15 g of sugar
    • 0.5 g of sea salt

    Total weight: 363 g
    1. Preheat the oven to 170 °C / 338 °F. Prepare the baking tray and paper cups for cupcakes.
    2. Put the marzipan into a bowl of a food processor and start to blend it. Then add the whole eggs gradually and process until two ingredients become homogeneous.
    3. As soon as the whole eggs and the marzipan are combined, add the cornstarch. Finally, pour in the grapeseed oil in a thin stream and process until smooth.
    4. Pour the egg whites into the mixer bowl, add sugar and salt, and whip the meringue with a whisk attachment until fluffy, smooth and not too stiff.
    5. Transfer the marzipan base to a clean bowl and immediately incorporate the meringue into it in two steps, folding it in gently with a spatula.
    6. Fill the piping bag with the batter and pipe 30-35 grams of it into each paper cup. Fill no more than ¾ of the paper cup.
    7. Bake for 10-12 minutes until the cupcakes rise. When ready, the toothpick, inserted in the centre of the cupcake, will come out clean and dry.
    8. Transfer the cupcakes on a wire rack and leave them to cool down at room temperature.

    TIP: You may freeze the baked cupcakes for up to 1 month. Store them at -18 °C / 0 °F in a sealed container. When needed, defrost them at room temperature.
    Assembling and decoration

    • 20 g of freeze-dried raspberry powder
    • 10 fresh strawberries
    1. Using a melon baller 3 cm in diameter, make a hole in the centre of each almond sponge.
    2. Take the strawberry confiture out of the fridge and soften it with a spatula. Transfer the confiture into a piping bag and fill each cavity with it (use about 10 grams per cupcake). Pipe another 10 grams of the confiture in the centre of the cupcake.
    3. Put the frosting in a bowl of a stand mixer and whip it to a creamy and pipeable texture. It should resemble a soft-serve ice-cream. Be careful not to overwhip the frosting, otherwise it will turn grainy and will have an unpleasant greasy mouthfeel.
    4. Transfer the whipped frosting into a piping bag fitted with a round tip d=18 mm. Pipe the frosting on top of each cupcake. You will need about 30-35 grams of frosting per cupcake.
    5. Dust each cupcake with freeze-dried strawberry powder.
    6. Insert a fresh strawberry into the centre of each cupcake.
    7. Put the decorated cupcakes in the fridge for 30 minutes to stabilize. The finished cupcakes can be stored in the fridge for 72 hours at 3-5 °C / 37-41 °F. Alternatively, you may freeze them (without the fresh strawberry) and store in a sealed container for up to 1 month at -18 °C / 0 °F. Defrost the pastry in the fridge when needed.

    Strawberry cupcake
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