Strawberry Compote Cupcakes

Ingredients and Weight:

• All-purpose flour (2 cups)
• Sugar (1 1/4 cups)
• Baking powder (1 teaspoon)
• Baking soda (1/2 teaspoon)
• Salt (1/4 teaspoon)
• Milk (1 cup)
• Vegetable oil (1/2 cup)
• Egg (1)
• Vanilla extract (1 teaspoon)

For the Strawberry Compote:

• Fresh strawberries (1 pound)
• Sugar (1/2 cup)
• Lemon juice (1 tablespoon)

Preparation Time:

• 15 minutes

Cooking Time:

• 20 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Make the Strawberry Compote: In a saucepan, combine the strawberries, sugar, and lemon juice. Bring to a simmer over medium heat and cook until the strawberries have softened and the sauce has thickened, about 15 minutes. Set aside to cool.
2. Make the Cupcakes: Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
6. Fill the cupcake liners about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.
9. Frost the Cupcakes: Spread or pipe the strawberry compote over the cooled cupcakes.

Nutritional Information:

• Calories: 250
• Fat: 10g
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Moist and fluffy cupcakes
• Sweet and tart strawberry compote frosting
• Perfect for any occasion

User Comments:

• "These cupcakes were a hit at my party! The strawberry compote was the perfect balance of sweet and tart."
• "I love how easy these cupcakes were to make. They turned out perfectly fluffy and delicious."
• "The strawberry compote frosting was amazing! I couldn't get enough of it."

Special Precautions and Tips:

• If you don't have fresh strawberries, you can use frozen strawberries. Just thaw them before using.
• To make the cupcakes gluten-free, use gluten-free flour.
• To make the cupcakes vegan, use plant-based milk and butter instead of regular milk and butter.