You should be familiar with how to make cupcakes and how to add strawberry puree to them. you progress through the stages of learning how to bake a cake. These strawberry purees are loaded with fresh strawberries and only require for a few simple ingredients to put together. The color pink occurs in nature fully naturally! To prepare these scrumptious strawberry sweets, you will only require twelve ingredients and fewer than thirty minutes of hands-on preparation time. Cupcakes and icing are both created with fresh strawberry sauce that was made from scratch. No artificial colors, this is a straightforward meal that can be prepared in fewer than thirty minutes, The cupcakes have a tender, airy texture, and the icing has a light, creamy consistency. The most effective method for baking a cake. A wonderful recipe for the springtime strawberry season. In a bowl of around medium size, use an immersion blender to turn the strawberries into a puree. After that, pour the liquid and fruit through a sieve into a pot with a heavy bottom, and throw away the sediments that remain. Note that there will be fewer solids in the muffins if the mesh is finer. 
You can skip this stage entirely if you have absolutely no interest in stiff bodies at all. Cook the strawberries with sugar and lemon juice over medium heat until the volume of the strawberries is reduced by half. The quantity of strawberry sauce called for in the recipe is one cup (240 ml). In the event that you overheat the sauce by accident, add one cup of water. After removing the pan from the heat, divide the strawberry sauce into two dishes (two and a half cups) and allow it to cool to room temperature. In a bowl of medium size, mix the flour. Baking powder with salt. In a large basin, using an electric mixer on medium speed, cream together the butter, oil, and sugar until it becomes a creamy consistency; this should take about two minutes. The following picture should serve as a guide, which demonstrates that the color should be quite vivid. Mix in the eggs, a half cup of the strawberry sauce that has been heated, and the vanilla. Buttermilk and the dry ingredients should be added in an alternating fashion. Dry ingredients should be used first and last in the recipe. The best results are achieved when the dry components are added in three stages, and the buttermilk is added in two stages. 
A helpful hint: If you don't have buttermilk, you can replace it with milk by a ratio of 1 to 1. Then take out a half tablespoon of the milk and put in a half tablespoon of either white vinegar or lemon juice to form a half cup of liquid. Wait until the temperature catches room temperature before glazing. Stir the butter until it is completely melted and smooth. The butter should be at room temperature for the best results. The oil should have the appearance shown in the picture below before you add the subsequent items. After incorporating the powdered sugar and vanilla, whisk the mixture until it is entirely homogenous and creamy. After adding the strawberry sauce, whisk the mixture until it is completely smooth and creamy. If the frosting is too thin, count a little more powdered sugar, up to half a cup more. In this particular scenario, the sweetness can be mitigated by adding a little of salt. Add an additional one to two tablespoons of whipped cream if the frosting is too thick. Move the frosting into a piping bag and set it aside. The next step is to insert a piping bag with the desired nozzle into a tall glass and then pull the piping bag out so that it is approximately 10 centimeters over the rim of the glass. Next, approximately half of the frosting should be poured into the bag, and the bag should be sealed by turning the back of the bag inside out. After that, ice the cupcakes in the manner of your choosing. 
strawberry puree for cupcakes
Strawberry cupcakes are made with fresh strawberry pieces that are folded into the cake batter, and then they are topped with a liberal amount of pink strawberry for puree that is piped on top. These strawberry cups are delicious. In honor of any special occasion, you should treat yourself to one of these delicious cupcakes. These strawberry shortcakes are without a doubt the greatest we have ever had, and I have a feeling they will quickly become one of your favorites as well. Even while it might not seem like much, we believe that these accomplishments are worthy of being boasted about. I baked a strawberry cake with layers the week before last. Very identical to these, except with a cream cheese icing instead of the glaze. It is possible for the cream cheese frosting to become somewhat runny when it is combined with the sliced strawberries that are placed in between the layers of cake. the cake is so delicious but was disappointed in how well it was kept, so in its place, we baked strawberry cupcakes and frosted them with strawberry puree. 
Because the sweetness of the strawberries was not diminished in any way by the cream cheese icing, I found that I like the strawberry filling more than the cream cheese filling. Obviously, this made the situation worse. We have tried a number of different recipes for strawberry shortcakes, and each one leaves us questioning where the strawberry flavor is. We had a glimmer of what might be going on here and there, but these, oh these! They are bursting with the flavor of strawberries. The strawberry puree and milk that make up the liquid component of this dough are combined, and once that step is complete, the dough is topped with freshly cut strawberries. After they have been baked, they are decorated with fresh strawberries (a surprise that is hidden under the icing), and then strawberry puree is added to homemade buttercream in order to make it melt in your mouth.