STRAWBERRY CUPCAKES
Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
- Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
- Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.
Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium
KID PLEASING STRAWBERRY CUPCAKES
These Pillsbury Bake Off winning cupcakes use just a few ingredients and are very delicious. The kids especially like them.
Provided by Chris from Kansas
Categories Dessert
Time 35m
Yield 20-24 cupcakes
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Line 24 muffin cups with paper baking cups.
- In a large bowl, combine cake mix, sour cream and eggs.
- Stir with a spoon until well blended.
- Reserve 1 1/2 cups batter.
- Fill paper-lined muffin cups 1/2 full with remaining batter.
- Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoonful of the preserves.
- Spoon remaining 1 1/2 cups batter evenly over each filled cup; covering preserves.
- (Muffin cups should be 3/4 full).
- Bake at 350°F for 20-30 minutes or until tops spring back when lightly touched in center.
- Cool 1 minute; remove from pan.
- Cool completely.
- Store in refrigerator.
Nutrition Facts : Calories 66.3, Fat 5, SaturatedFat 2.8, Cholesterol 30.6, Sodium 27.2, Carbohydrate 4.4, Fiber 0.1, Sugar 3.4, Protein 1.1
SPRINKLES STRAWBERRY CUPCAKES
Found this on Martha Stewart's website. Courtesy of Candace Nelson from Sprinkles Cupcakes. Put this on Recipezaar for sharing and safe keeping :)
Provided by monique.j.jimenez
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- Cupcakes:.
- 1.Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- 2.Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
- 3.In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
- 4.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- 5.With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- 6.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
- Frosting:.
- Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
STRAWBERRY DAIQUIRI CUPCAKES (SEMI-HOMEMADE)
This is my take on a super easy semi-homemade recipe from Dierberg's Everybody Cooks June 2008 issue. Perfect for a summery luncheon, a bridal shower, a baby (girl) shower, or a get-together with the girls!
Provided by januarybride
Categories Dessert
Time 27m
Yield 24 cupcake, 24 serving(s)
Number Of Ingredients 10
Steps:
- In a 2 cup glass measuring cup, combine lime peel and juice with rum; add water to bring liquid up to 1 1/4 cups.
- Beat cake mix, lime/rum/water mixture, apple sauce and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes.
- Line 24 muffin cups with paper baking cups.
- Spoon batter into muffin cups, filling about 2/3 full.
- Bake in 350 degree oven 15-17 minutes (until a wooden toothpick inserted in center comes out clean).
- Remove cupcakes from pans immediately, place on wire racks and cool completely.
- Pipe/spread cool whip or frosting on top of cupcakes.
- Garnish each with a quarter of a strawberry and a little grated lime peel.
Nutrition Facts : Calories 14.9, Fat 0.6, SaturatedFat 0.2, Cholesterol 26.4, Sodium 10, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 0.8
STRAWBERRY CUPCAKES
I love strawberry cake, but I have gotten too spoiled to buy the box kind. I searched online for a from-scratch version, and here it is! They come out less sweet and a bit more muffin-like than the cake mix would.
Provided by Vye367
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees; line 12-count muffin tin with paper liners.
- Beat sugar and butter until light and fluffy.
- Add egg, yogurt, and vanila, blending until smooth.
- Slowly add dry ingredients until just incorportated, then beat in strawberries.
- Drop batter into liners and bake for 20-25 minutes, or until toothpick comes out clean.
- I like these best with a chocolte frosting (like a chocolate-covered strawberry!) but they are (almost) as good unfrosted.
SPECIAL STUFFED STRAWBERRY CUPCAKES
These cupcakes are light, refreshing, pretty and not-to-mention delicious. They are frosted with a whipped combination of strawberry frosting and cool whip, which makes a light frosting that doesn't taste cloyingly sweet or store-bought. They are also stuffed with strawberry frosting and fresh chopped strawberries. To make them extra pretty, garnish each cupcake with sliced strawberries and the serving plate with large, fanned strawberries. I made these for my daughter's 2nd birthday party. All our guests enjoyed them including the guest of honor, who said "mmm" the entire time.
Provided by MarthaStewartWanabe
Categories Dessert
Time 50m
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Place cupcake liners in muffin pan cups.
- Cupcakes: Prepare cake batter as directed on back of cake mix box. Fill cupcake liners 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Allow to cool for one hour. With an apple corer or melon baller, scoop out the center of each cupcake, discarding the cake scraps--or snack on if desired. :)
- Frosting: In a large mixing bowl, whip together strawberry frosting and cool whip with an electric mixer until smooth, scraping the sides of the bowl to thoroughly combine.
- Stuffing: In a medium mixing bowl, combine 1 1/2 cups of the frosting mixture and 1/4 cup of finely chopped strawberries. Place the mixture into a piping bag with the largest circular tip or simply snip the end of the bag. Pipe into the center hole of each cupcake.
- Per your preference, either pipe or spread the frosting generously atop each cupcake. Garnish each cupcake with sliced strawberries. Reserve 3-4 of the largest strawberries to fan and garnish the serving platter.
- Refrigerate cupcakes until ready to serve.
- Enjoy!
Nutrition Facts : Calories 188.4, Fat 10.2, SaturatedFat 4.9, Sodium 154.5, Carbohydrate 23.1, Fiber 0.7, Sugar 17.3, Protein 1.8
STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM
Fresh strawberries go in the batter and the pretty pink frosting for these crowd-pleasing cupcakes. Save the smallest ones for the garnish.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 34
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and white, 1 at a time, beating after each addition.
- Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir chopped strawberries into batter. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days, unless otherwise noted.) Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.
BASEBALL CAPS
These kid-pleasing cupcakes are perfect for an end-of-season team party!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Remove paper baking cups.
- Divide frosting among small bowls for as many colors as desired; stir food color into each. Cut slice from top of each cupcake to make a flat surface. Turn cupcakes upside down. Frost cupcakes with frosting.
- Starting at center of each cap, place pieces of licorice down sides for seams. Place 1 candy-coated fruit candy at center top. Use fruit slice candies for brims (trim fruit slices if necessary). Pipe team initial or child's name on caps with gel. Store loosely covered.
Nutrition Facts : Calories 340, Carbohydrate 52 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 250 mg, Sugar 39 g, TransFat 3 1/2 g
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