Strawberry Cupcakes with whipped cream foam whipped by N2O cream chargers

Strawberry cupcake is very popular in our daily life, someone maybe need eat them every day. So how to make the straberry cupcake well, Let's to learn as follows:

The process For the whipped cream Foam:

Grab a bowl of cold water. Place the three gelatine sheets in the water. Leave these for five minutes to allow the gelatine sheets to bloom. As this is happening, grab a small pan, place it over a low-medium heat, and warm up 100ml of the pineapple juice.

When the gelatine sheets have bloomed, squeeze them to remove any retained water. Now place the sheets into the warm pineapple juice. Leave until the gelatine has dissolved.

In a separate container, combine the rest of the pineapple juice, 30g of rum, and coconut milk. Add the warm, gelatine-enhanced pineapple juice to this liquid mixture. Stir everything together well.

Pass the pineapple mixture through a sieve. Pour the liquid into the whipped cream dispenser. Seal, charge with one cream charger, and then vigorously shake the dispenser.

To allow the gelatine to set, the dispenser has to be placed in the refrigerator.

The Process For the Cupcakes:

Preheat the oven to 180˚C. Grab a 12 cup muffin tin and line this with paper cases.

Get a large bowl. Add the caster sugar, unsalted butter, and the rest of the rum. Beat these three ingredients together until it turns into a creamy mixture.

In a separate small bowl, crack in the three eggs. Lightly whisk the eggs together. Gradually pour the beaten egg into the butter-sugar mixture. At the same time, sift in the self-rising flour bit by bit. After each addition of the beaten egg and flour, mix everything together in the bowl. Continue going until all of the beaten egg and flour are added. The end result should be a mixture which has a smooth consistency that drops off the spoon.

Take 50g of the fresh strawberries and finely dice them. The diced strawberries will be added to the cupcake mixture, so it’s important to make the pieces small and all around the same size. Once done, add the diced strawberries to the large bowl and thoroughly stir into the mixture.

Evenly spoon the mixture into the 12 prepared paper cases. Place the muffin tin in the centre of the oven. Leave to bake for around 20 minutes, or until the cupcakes have risen and turned a golden brown colour.

Bring the cupcakes out of the oven and place onto a cooling rack. Leave them for approximately one hour so they are completely cool.

The process For the Strawberry Filling:

Roughly slice up the rest of the strawberries and put them into a medium sized saucepan. Also add the cornflour and icing sugar. Now place the saucepan over a low heat.

When the icing sugar has fully melted, increase the hob’s heat until the strawberries begin to simmer. Leave the mixture to simmer until it has thickened. Once done, remove from the heat, grab a masher, and squash the strawberries. Alternatively, a blender can be utilised for blitzing the strawberries.

After mashing/blending, pass the strawberry mixture through a sieve. To ensure you get every little bit out of the strawberry pulp, use the back of a spoon to press the mixture through the sieve. Leave the strawberry puree to cool.

The mixed for the strawberry cupcakes.

Spoon the strawberry puree into a piping bag. Pierce the first cupcake with the piping bag nozzle. When doing this, go about two-thirds of the way down into the cupcake. Now give the bag a squeeze, gradually raising the nozzle out of the cupcake while doing so. Continue until the strawberry puree is slightly poking out of the top of the cupcake. Do this for all of the cupcakes. Alternatively, an easier way to add the strawberry puree is by simply slicing a small circle out of the centre of the cupcakes. This should be about one-inch in diameter. Then it’s a case of spooning the puree into the manufactured hole.

When the dispenser is removed from the refrigerator, give it another energetic shake before use. Now turn the dispenser upside down, position the nozzle over the cupcakes, and gently press down on the lever to release the pina colada foam. Dispense in a circular motion for an appealing foam swirl.

This type Strawberry cupcake is much more difficult than the usual. But the taste is very delicious, If you want to make the strawberry cream faster. You can use the N2O cream chargers to help. Which used with the cream dispenser, the N2O cream chargers used as one kitchen tool, which is more and more popular in the market.

GanZhou XingYe chemical co.,ltd is the original factory which mainly supply the N2O cream chargers and CO2 cartridges. The most goods are the N2O 8g cartridges, 580g cream tanks, 615g cream chargers and 640g cream tanks.We have above 5years export business experiences. Accept customized logo and design.We can supply all our clients high-purity cream chargers with the wholesale price.