Strawberry Mint Cupcakes

Ingredients:

Cupcakes

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 2 large eggs, room temperature
• 2/3 cup sugar
• 3/4 cup unsalted butter, melted
• 2 tsp vanilla extract
• 0.5 cups of milk
• Special equipment: 6 large muffin pan

Glaze

• 1 and 1/3 cups sifted powdered sugar
• 1.5 tbsp finely grated lime zest
• 2 tablespoons freshly squeezed lime juice
• 1 drop of gel food coloring
• 6 large strawberries, hulled
• Green decorative sugar
• Fresh mint leaves

Preparation:

1. Preheat oven to 175°C. Line a muffin tin with paper liners.
2. In a medium bowl, combine the flour, baking powder, and salt. In another medium bowl, beat the eggs and sugar with a mixer until lightly foamy, about 2 minutes. While beating, gradually pour in the butter, then the vanilla extract.
3. While stirring slowly, add half the flour mixture, then add all the milk and the remaining flour. Be careful not to overmix the batter. Divide the batter evenly among the prepared molds.
4. Bake until a tester inserted into the center of a cupcake comes out clean, about 30 minutes. Let cool on a wire rack in the pan for 10 minutes, then remove from the pan. Let cool completely on the rack.
5. Glaze:
   
   Combine the powdered sugar and lime zest in a medium bowl. Add the lime juice and beat with an electric mixer until you have a thick but creamy glaze. Add up to 1 teaspoon of juice if needed, but be careful: if the glaze is too runny, it won't set properly. Add food coloring to make the glaze a pastel green.
6. Assembly:
   
   Cut a small cone in the top to fit the strawberry, leaving a 1-2 cm thick bottom layer of cupcake. Insert a strawberry into the hole and top with a small piece of cupcake. Frost the cupcakes. Sprinkle with green sugar. Top with mint leaves.