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Prices of strawberries in supermarkets are falling, so we could not resist at home and decided to make a weasel, which we otherwise do mainly in the summer from our own resources. Strawberry cupcakes disappeared at lightning speed.
Our strawberries are scented with sunshine and sweeter, but we were chased by a sweet one, so we got it. There are plenty of variations on cupcakes, and we fill with cottage cheese rather than gelatin.
Need:
dough for 20 smaller cupcakesFor
300g plain flour
200g butter
120g icing sugar
1/2 tsp vanilla flavour
grated lemon zest
Yolk
pinch of baking powder
On the filling
Strawberries
Curd
Sugar
How to do it:
Fro
m the ing
redients for the dough, make a toughest mass. Then leave it in the fridge for half an hour. Fill the cupcake moulds, and bake in a preheated oven at 170 °C. Meanwhile, mix cottage cheese with strawberries and sweeten to taste. Fill the smooth cupcakes with cottage cheese mixture and garnish with sliced strawberries. Leave in the fridge for at least an hour. If you last until the next day, they'll be very supple.