Hey all,

can anyone help me with my strawberry cupcakes. I use my vanilla batter as the base of my cupcake and add in a cup of fresh strawberries. When i first tried it i chopped them roughly but they all sank to the bottom and looked like soggy rhubarb inside!

I tried again, this time cutting them very finely but with the same result! Soggy rhubarb looking strawberries in the cupcake.

I also tried chopping the strawberries, adding sugar over the top over night then draining the juice the following morning and squishing them so they weren't in large pieces...........same result!

Does anyone think it would be easier to blitz the strawberries into a puree and adding them to the batter instaed? that might mean removing some of the buttermilk f there is xtra liguid?

Any suggestions would be fab!!!!!!

I have found if I dice the strawberries very fine, drain the juice and then coat lightly in flour, they stay suspended. I don't know how big of a batch you are making, but for say 1 dozen cupcakes, I use about 4 strawberries and then add strawberry extract (available from McCormick) to boost the flavor. Good luck. Strawberry cupcakes are tricky to get right.

The same thing happened to me. Instead of mixing in the strawberries with the electric mixer, I fold in the strawberries at the end. Good luck!

thanks guys! i will give it a try

If you crush the stawberries then add juice and all its nice as the juice is right through the batter and u get little red bits too which looks nice - I just make mine mush basically andbalways get good results!

I use the recipe from Sprinkles Cupcakes. That recipe does say to puree the strawberries. It also has a 1/4 cup of milk.

The batter does look very pretty even when the strawberries are pureed. Maybe take a look at that recipe and compare yours to see dry vs. wet ingredients. It comes out perfect every time.

I have a hell of a time putting any fruit in my cupcakes. They don't rise the same, they are too moist, papers peel off, they deflate after they are out of the oven - I have about given up on using real fruit in my cupcakes. I have asked this same question over and over, and never found a really good answer. I have found some ways around it. I too put puree in my mix, but sparingly, just so people can see the little seeds from the strawberries. and I use Loranns flavoring. I use only about 3 drops per batch, because I don't want it to over power my "fresh" strawberry taste, just enhance it. You can also cheat by putting a little red food coloring in the batter, if you want. HTH

Hi,

I don't use real fruit in any of my cupcakes as I think it does effect the quality of the bake.

For my strawberry cupcakes, I bake a vanilla sponge and add the strawberry flavour by adding blitzed strawberries to double cream and then ice the cupcakes.

I had the same problem with some of the recipes I tried for Strawberry cupcakes. I found one that used some pureed strawberry but also a packet of strawberry flavored gelatin(dry mix) it gave an amazing taste also had some fresh strawberries but no gummy strawberries to be found

that's a good idea SweetDreams I never think of jello