Strawberry cupcakes in silicone molds

Cut the butter into cubes and put it in a saucepan or a saucepan with a thick bottom. Melt over low heat, but not to a liquid state, but to a slightly soft one. Remove from the heat, leave to cool slightly, and transfer to a bowl in which we will prepare the dough.

Add salt, sugar and vanilla sugar to the butter (you can replace it with vanilla). We begin to beat the mass. To do this, you can use a whisk, but it is better to use a mixer. Beating the butter with a mixer, we get a more delicate and airy texture. One by one we add eggs to the future dough, without stopping the whipping process. We work with a mixer until a homogeneous, lush, white mass is obtained.

Pour milk at room temperature to the egg mass and stir, we get a liquid kefir-like consistency. Sift the flour together with baking powder, and add one spoonful to the dough, stirring constantly. With a spoon or mixer, stir the flour until all the lumps are dissolved and the dough becomes homogeneous.

Fill silicone molds with two-thirds of the dough. The material is ideal for baking cupcakes and other sweet desserts, the finished pastry easily departs from the mold, even without first greasing the surface with oil.

We separate the strawberries from the stalks, wash them, dry them and cut them into thick strips. Spread on the surface of the cupcakes, lightly press the berries inside.

Bake cupcakes in the oven, preheated to 180 degrees. The cooking time is 35 minutes, but may vary depending on the volume of the molds, we check the readiness with a wooden skewer.

We take the cupcakes out of the oven, let them cool down a little in the molds, then take them out. Cupcakes with strawberries are served in a completely cooled form, if desired, you can sprinkle with powdered sugar.

Bon appetit and have a delicious tea party!