How to Make Strawberry Mini Cupcakes?

In the bright spring, if you don't indulge in strawberries when they are in season, and wait until later months to have them, it will be a great regret.Strawberries! I've always been against eating out-of-season fruits and vegetables from my heart! Baking is something I consider myself a simpleton at, so the quality of what I make is shared for everyone's enjoyment.
Strawberry season again for strawberries!For baking, I believe I am just an ordinary person, so the quality of what I make is shared with you all to enjoy. Family and self-confidence are most important!！



Strawberry mini cakes!Eggs for
Makes: strawberries, eggs,olive oil, microwave cake flour (I always love using this microwave cake flour for its 100% success rate) strawberries



mini strawberry cakes Steps: 1. Mix the eggs and olive oil in a large bowl.
2. Sieve the cake flour into the egg mixture.
3. Add a small amount of olive oil, adjusting according to the instructions on the package for your specific type of cake flour.



4. Gently fold with a spatula until all the flour is moistened; do not stir in circles.
5. Wash and cut fresh strawberries into small pieces.6. Add them to the liquid mixture and mix well. 7. Pour the batter into a mold, filling it two-thirds full.



8. Bake in a preheated 180-degree
oven



for 8-10 minutes or until the surface is fully expanded and golden brown.9. A note:Using this type of cake flour, you can actually form a cake in just over a minute using a microwave, but I chose to bake it as I found the oven gave a better crusty surface than the microwave. 10. Because this cake flour already contains added



milk powder and baking powder, no additional ingredients are needed for this recipe; it is simpler compared to using low gluten flour!
It's kind of a smart move on my part!But the taste remains top-notch, with a crispy exterior and soft, sweet strawberries inside! It takes over a minute to form the cake.
2. Because the ingredients for this cake flour already include milk powder and baking soda or similar, there is no need to add them again. The method is simpler compared to using low-gluten flour! I guess you could call it a bit of a cheat!