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1
Roughly chop the dried strawberries and soak in liqueur.
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2
Bring the margarine and eggs to room temperature.
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3
I used MAXIM brand strawberry latte mix in this recipe.
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4
Mix together the dry ingredients and sift 3 times.
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5
Put the jam into a heatproof bowl, wrap with plastic wrap, and heat in a microwave at 500 W for 30 seconds.
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6
Beat the egg.
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7
Use a whisk to beat the margarine until creamy.
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8
Add the sugar and mix.
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9
Next, divide the jam into 3 portions and add to the mixture, mixing well after each addition.
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10
When the jam is thoroughly incorporated, add the egg a little at a time and mix well, being careful not to let it separate.
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11
Sift the dry ingredients one more time, divide into 3 portions, and fold one portion of the dry ingredients into the batter.
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12
Set aside some of the chocolate chips and strawberries to use as garnish later.
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13
Fold in the second portion of the dry ingredients.
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14
When the batter is no longer powdery, fold in the strawberries and chocolate chips.
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15
Finally, fold in the last portion of the dry ingredients until no longer powdery.
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16
Fill the muffin cups about 70% and top with the remaining strawberries and chocolate chips.
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17
Bake in an oven preheated to 170C for 10~15 minutes until the tops have lightly browned.
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18
Reduce the temperature to 150C and bake for an additional 10~15 minutes.
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19
When a toothpick or skewer inserted into the center comes out clean, they are ready.
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20
Let completely cool on a cookie rack.
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21
When cooled, wrap each one individually with plastic wrap to prevent drying out.
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22
They can be stored at room temperature for up to four days.
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23
They taste the best on the second day.
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24
If they become hard, you can heat them one at a time in the microwave at 500 W for 30 seconds.
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25
You can freeze them for up to 1 month.
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26
When you are ready to eat, place the frozen wrapped cupcake in the microwave and heat at 500 W for 50 seconds to warm.
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27
*Step 2: For the liqueur, strawberry or raspberry is best, but orange liqueur or Kirsch is also okay.
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28
The sweetness of the jam will vary depending on what kind you have.
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29
This time, I used jam that is rated 47 for sweetness.
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30
You can get the strawberry powder at the dollar store.
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31
You can also use crushed freeze-dried strawberries.
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32
Here are the muffins decorated with strawberries.
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33
This is the original muffin recipe.
