Strawberry Cups Recipes

Steps:

• Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
• Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
• Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.

Steps:

• Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened. , Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack. , Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.

Steps:

• Bring the water to a boil in a small saucepan. Put the gelatin and boiling water in a blender, and process for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and process again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit.
• Add 3/4 cup of the heavy cream, and process in the blender just long enough to mix it all in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups and chill in the refrigerator, at least 1 hour.
• With an electric mixer or by hand, whip the remaining 1/4 cup of cream with the vanilla and sugar substitute. Top each cup with a dollop if whipped cream. If desired, cut a strawberry into a fan-shape, and place on top with a mint leaf to garnish.

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove and discard any unmelted ice.
• Lean 6 parfait glasses, at an angle, against sides of muffin pan cups. Stir 3/4 cup strawberries into gelatin; spoon into parfait glasses, adding about 3/4 cup gelatin to each glass.
• Refrigerate 30 min. or until gelatin is firm.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 2-1/4 cups COOL WHIP; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe pudding mixture over gelatin layers in glasses.
• Refrigerate 1 hr.
• Sprinkle graham crumbs over desserts just before serving. Top with remaining strawberries and COOL WHIP.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. flower-shaped cookie cutter. Press cutouts onto bottom and up the sides of ungreased mini-muffin cups., Bake until edges are brown, 6-8 minutes. With the end of a wooden spoon handle, reshape the puffed cookie cups. Cool 5 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar. Pipe into cookie cups. Store in an airtight container in the refrigerator. Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.

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.