STRAWBERRY

CUPCAKES
for 9 cupcakes

Copyright©2023 International Pastry Academy KICA, All rights reserved.

Photo credit: Nataliya Khoroshayeva
 Strawberry Cupcakes
for 9 cupcakes using paper liners (bottom d=5 cm, top d=6.5 cm, h=4 cm, V=85 ml)

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

LIME AND VANILLA CREAM CHEESE FROSTING

Ingredients Total weight: ~ 348 g 100%

• Gelatin mass 12 g 3%
• Whipping cream 35% (1) 35 g 10%
• Sugar 23 g 7%
• Cream cheese 65% 92 g 26%
• Whipping cream 35% (2) 184 g 53%
• Zest of 1 lime 2g <1%
• Vanilla ½ pod <1%

1. Put the whipping cream (1), sugar, gelatin mass and vanilla seeds
into a saucepan. Then bring this mixture to 80 °C / 175 °F.

2. Carefully zest the lime directly into the saucepan, trying to remove
only the green part of the skin.

3. Strain the hot mixture into a measuring cup. Add the room
temperature cream cheese and blend the mixture with a hand
blender until smooth.

2
 Strawberry Cupcakes
for 9 cupcakes using paper liners (bottom d=5 cm, top d=6.5 cm, h=4 cm, V=85 ml)

LIME AND VANILLA CREAM CHEESE FROSTING

4. Add the cold whipping cream (2) and mix with a spatula to
combine.

TIP
• You may use any type of cream cheese in this recipe. Chef
recommends using full-fat one, containing at least 30% fat.

5. Transfer the mixture into a clean bowl, cover it with plastic wrap
touching the surface and put in the fridge for at least 6 hours.

STRAWBERRY JAM

Ingredients Total weight: ~ 425 g 100%

• Strawberries (fresh or frozen) 275 g 65%

• Lime juice 38 g 9%
• Sugar 55 g 13%
• Glucose/corn syrup 55 g 13%
• Pectin NH 1.6 g <1%

1. Dice the strawberries into small cubes.

2. Pour the glucose syrup and the lime juice into a saucepan. Heat
the mixture to 115 °C / 239 °F over low heat.

3. When the lime juice and glucose syrup have reached the desired
temperature, add the strawberries. If you use frozen strawberries,
do not defrost them.

4. Cook the jam for a couple of minutes until the strawberries release
most of their juice and become soft. Then remove the saucepan
from heat. Let the mixture cool down to about 50 °C / 122 °F.

5. In a separate container, mix the pectin and sugar together with

a whisk, then gradually add this mixture to the jam, stirring it
constantly.

6. Put the saucepan back on the stove and bring the jam to 105 °C /
221 °F over low heat, stirring it occasionally.

7. Remove the saucepan from the heat and divide the jam into two
parts: first, fill 10 indents of the hemisphere silicone mold d=3 cm
with it (use 10 g per cavity) and put it in the freezer. Then transfer the
rest of the jam into a clean bowl, cover it with plastic wrap and put it
in the fridge.
3
 Strawberry Cupcakes
for 9 cupcakes using paper liners (bottom d=5 cm, top d=6.5 cm, h=4 cm, V=85 ml)

GLUTEN–FREE ALMOND SPONGE

Ingredients Total weight: ~ 432 g 100%

• Marzipan 60% 161 g 37%

• Whole eggs 106 g 24%
• Grapeseed oil 55 g 13%
• Potato starch 15 g 3%
• Rice flour 15 g 3%
• Egg whites 63 g 15%
• Sugar 17 g 4%
• Sea salt 0.5 g <1%

1. Put the marzipan into a mixer bowl and start mixing it on medium
speed with a paddle attachment. Then gradually add the room
temperature whole eggs and mix until two ingredients become
homogeneous.

2. Then switch to a whisk attachment and whip the mixture until it

increases in volume and becomes light.

3. Gradually pour in the grapeseed oil in a thin stream and whip until
smooth. Set the mixture aside.

4. Pour the egg whites into the mixer bowl, add sugar and whip the
meringue with a whisk attachment until fluffy but not too stiff.

5. Mix the potato starch with the rice flour and salt with a whisk and
add to the marzipan mixture. Mix with the spatula.

6. Incorporate the meringue into the mixture in two steps, folding it in

gently with the spatula.

7. Fill the piping bag with the batter and pipe 35–40 g of it into each
paper cup. Fill no more than ¾ of the paper cup.

8. Bake in the oven, preheated to 165 °C / 330 °F, for 15 minutes until
the cupcakes rise. When ready, a toothpick, inserted in the center
of the cupcake, should come out clean and dry.

9. Transfer the cupcakes on a rack and leave them to cool down at

room temperature.

4
 Strawberry Cupcakes
for 9 cupcakes using paper liners (bottom d=5 cm, top d=6.5 cm, h=4 cm, V=85 ml)

ASSEMBLING THE CUPCAKES

Ingredients

• Baked chilled cupcakes

• Stabilized strawberry jam
• Frozen strawberry jam hemispheres

1. Using a melon baller 3 cm in diameter, make a hole in the center of

each cupcake.

2. Take the stabilized strawberry jam out of the fridge and soften it
with a spatula. Transfer the jam into a piping bag and fill each cavity
with it (use about 10 g per cupcake).

3. Unmold the frozen strawberry jam hemispheres and place them in

the center of the cupcakes.

DECORATING THE CUPCAKES

Ingredients

• Stabilized lime and vanilla cream cheese frosting

• Assembled cupcakes
• Freeze-dried strawberry powder 20 g
• Fresh strawberries 9 pcs

1. Put the frosting in a bowl of a stand mixer and whip it to a creamy

and pipeable texture. It should resemble a soft-serve ice-cream.

2. Transfer the whipped frosting into a piping bag fitted with a round
tip d=18 mm. Pipe the frosting on top of each cupcake. You will
need about 30–35 g of frosting per cupcake.

3. Dust each cupcake with freeze-dried strawberry powder.

4. Insert a fresh strawberry into the center of each cupcake.

5. Put the decorated cupcakes in the fridge for 30 minutes to

stabilize. The finished cupcakes can be stored in the fridge for
72 hours at 3–5 °C / 37–39 °F. Alternatively, you can freeze them
(without the fresh strawberry) and store in a sealed container for up
to 1 month at -18 °C / 0.4 °F.

5
www.kica-academy.com +380 (068) 863 15 86 [email protected]

Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshayeva