STRAWBERRIES AND CREAM 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: yellow cake mix, strawberry, heavy whipping cream, powdered sugar
Provided by Tasty
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Follow instructions on cake mix to bake. Bake according to package.
- While they bake, finely chop five to seven strawberries until they are almost a pulp.
- In a bowl, beat the whipping cream, chopped strawberries, and powdered sugar until the mixture forms stiff peaks when the beaters are lifted up. Set aside.
- Let the cupcakes cool completely, then cut a hole in each one about the width of a quarter (leave room at the bottom of the cupcake). Press a strawberry, pointed side down into each cupcake, then top with whipped cream.
- Enjoy!
Nutrition Facts : Calories 286 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, Sugar 20 grams
STRAWBERRY AND CREAM CUPCAKES
Pop! Cake mix and soda create a delicious strawberry-and-cream dessert. Taken from Betty Crocker website -- Posted for the Think Pink Event Oct. 09
Provided by alligirl
Categories Dessert
Time 1h30m
Yield 24 cupcakes, 24 serving(s)
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, substituting soda for the water and using oil and egg whites.
- Cool in pan 10 minutes; remove from pan to cooling rack.
- Cool completely, about 30 minutes.
- Stir 1 or 2 drops food color into frosting.
- Frost cupcakes.
- In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
- Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
- Garnish with fresh strawberries, if desired.
STRAWBERRY CUPCAKES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 24 to 30 cupcakes
Number Of Ingredients 19
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
- In a medium bowl, cream together the granulated sugar, gelatin, butter and cream cheese. Beat in the eggs, one at a time, then stir in the vanilla and rum. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
- For the strawberry frosting: In a medium bowl, cream together butter and cream cheese. Add the confectioners' sugar, rum and strawberry extract.
- For the strawberry filling: Cut the strawberries into small pieces and place into a medium saucepan. Add the sugar and bring to a light boil. Once the filling begins to boil, turn off the heat, add the rum and let sit for 10 minutes to cool.
- To assemble: Core out the center of the cupcakes and fill with strawberry filling. Then cover the tops of the cupcakes with the strawberry frosting.
CHOCOLATE-COVERED STRAWBERRY 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: white cake mix, strawberries, chocolate chips, vanilla frosting
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the cake batter.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Finely chop 8 of the strawberries.
- Spoon them evenly on top of the batter.
- Top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- In a small bowl, microwave the chocolate chips in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
- Dip the strawberries in the chocolate, then chill.
- Pipe the frosting onto each cupcake, then top with a chocolate-covered strawberry.
- Enjoy!
Nutrition Facts : Calories 384 calories, Carbohydrate 63 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, Sugar 46 grams
STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING
Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That's why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 353 calories, Fat 21g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 184mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
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
STRAWBERRY-CREAM CHEESE CUPCAKES WITH CAKE MIX
Strawberries and cream cheese provide the wow in these simply delicious cake mix cupcakes.
Provided by Jessicarose
Categories Cupcakes From a Mix
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Line two 12-cup muffin tins with paper liners. Preheat the oven to 350 degrees F (175 degrees C), or to 325 degrees F (165 degrees C) if using dark or nonstick pans.
- Mix cake mix, sour cream, oil, water, and eggs with a spoon in a large bowl until well blended; batter will be thick. Divide batter evenly between the prepared muffin cups.
- Cut cream cheese into 24 pieces. Stir preserves in a bowl until smooth.
- Place one piece of cream cheese on top of each cupcake and press slightly into the batter. Spoon 1/4 teaspoon preserves over the cream cheese.
- Bake in the preheated oven until tops are golden brown and spring back when lightly pressed, 18 to 23 minutes; some preserves may show in the tops of the cupcakes. Cool in the tins for 10 minutes then transfer to a wire rack and let cool, about 30 minutes.
- Spread frosting over the cooled cupcakes. Garnish with strawberry slices.
Nutrition Facts : Calories 249 calories, Carbohydrate 27.9 g, Cholesterol 23.9 mg, Fat 14.8 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 185 mg, Sugar 19.8 g
STRAWBERRIES AND CREAM
This is the best-tasting strawberries and cream I have ever ate!!!
Provided by jazmin_17
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 33.3 g, Cholesterol 25.3 mg, Fat 12.3 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 7.5 g, Sodium 31.2 mg, Sugar 28.8 g
STRAWBERRY AND CREAM CUPCAKES
Pop! Cake mix and soda pop create a delicious strawberry-and-cream dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, substituting soda pop for the water.
- Stir 1 or 2 drops food color into frosting. Frost cupcakes.
- In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries. Store loosely covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 23 g, TransFat 1 g
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