SPRINKLES' STRAWBERRY CUPCAKES
This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. There is fresh strawberry purée in both the cake batter and the buttercream frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
SPRINKLES' STRAWBERRY FROSTING
This Sprinkles' Strawberry Frosting recipe is the perfect topper for Candace Nelson's Strawberry Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 dozen cupcakes
Number Of Ingredients 5
Steps:
- 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.
SWEET STRAWBERRY CUPCAKES FROM SPRINKLES CUPCAKE SHOP
People wait in line for cupcakes from Sprinkles Cupcakes, a cupcake shop with a new store location in Palo Alto. Co-owner and pastry chef Candace Nelson shares a recipe for strawberry cupcakes.
Provided by amy306210
Categories Dessert
Time 1h22m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Fill a 12 cup cupcake pan with cupcake liners.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- Add vanilla and strawberry puree to milk and set aside.
- In standing mixer, cream butter and sugar on medium-high speed until light and fluffy.
- Slowly add egg and egg whites and mix on medium speed until blended.
- With mixer on low speed, add half the flour mixture until just blended.
- Add milk mixture and mix just until blended.
- Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
- Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch.
- Frosting: Beat butter and salt on medium speed until light and fluffy.
- Reduce speed and gradually add confectioner's sugar and beat until incorporated.
- Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.
Nutrition Facts : Calories 476, Fat 23.8, SaturatedFat 14.8, Cholesterol 77, Sodium 158.8, Carbohydrate 64.3, Fiber 0.5, Sugar 51.5, Protein 3.2
SPRINKLES STRAWBERRY CUPCAKES RECIPE
This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. www.sprinklescupcakes.com
Provided by Eleanor Grosch
Categories Dessert
Time 32m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Line a 12-cup muffin tin with cupcake liners; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 206.7, Fat 8.4, SaturatedFat 5.1, Cholesterol 38.5, Sodium 97.3, Carbohydrate 30.1, Fiber 0.7, Sugar 17.6, Protein 3
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 CRUMBLE CUPCAKES
We had some beautiful strawberries in the refrigerator that the kids weren't eating, so I decided to make something that would change that. Not as healthy as the strawberries by themselves, but incredibly tasty. Greatly inspired by this excellent recipe: http://lmld.org/2013/06/10/bakery-style-strawberry-muffins/
Provided by Late Night Gourmet
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Combine butter with 3/4 cup of brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
- With a mixer running on low, gradually blend in baking powder and 2 cups of flour, scraping down the sides if needed.
- Remove bowl from mixer, and blend in chopped strawberries by hand.
- In a separate bowl, combine remaining butter, brown sugar, flour, and cinnamon to create topping.
- Place 18 cupcake papers in cupcake tin, and spoon strawberry batter evenly into each. Sprinkle an even amount of topping on each cup.
- Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool before serving.
Nutrition Facts : Calories 207.5, Fat 7.6, SaturatedFat 4.5, Cholesterol 36.8, Sodium 172.5, Carbohydrate 32.1, Fiber 0.9, Sugar 17.7, Protein 3.1
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
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