Strawberry muffins in silicone molds

6 servings
1 hour

Cut the butter into cubes and put in a saucepan or 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 a little, and transfer to a bowl in which we will cook the dough. Add salt, sugar and vanilla sugar to the oil (can be replaced with vanillin). We begin to beat the mass. For this, you can use a whisk, but it is better to use a mixer. Beating the oil with a mixer, we get a more delicate and airy texture. One at a time, we add eggs to the future dough, without stopping the whipping process. We work with a mixer until you get a homogeneous, lush, white mass. We pour milk at room temperature to the egg mass and stir, we get a liquid kefir-like consistency. Sieve the flour together with the baking powder, and introduce one spoon into the dough, constantly mixing. Using a spoon or mixer, stir the flour until all the lumps are dissolved and the dough is smooth. We fill silicone molds with two-thirds dough. The material is ideal for baking muffins and other sweet desserts, ready-made pastries easily move away from the shape, even without first lubricating the surface with oil. We separate strawberries from peduncles, mine, dry and cut into thick strips. We lay out on the surface of cupcakes, slightly press the berries inside. We bake cupcakes in the oven, heated to 180 degrees. The cooking time is 35 minutes, but can change 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 a little in their molds, and then take them out. Serve cupcakes with strawberries in a completely cooled form, if desired, you can sprinkle with icing sugar. A pleasant appetite and a delicious tea party!