JADE'S STRAWBERRY-FILLED CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Cook's Note: Quinoa flour can be found at health food stores.
- For the cupcakes: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
- Whisk together the flours, baking powder and salt in a medium bowl.
- Beat the sugar and butter in a large bowl until combined, using an electric hand mixer. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon half of the batter into the prepared muffin cups (about 2 tablespoons of batter in each cup). Spoon 1 teaspoon of the strawberry fruit spread into the center of the batter. Spoon the remaining batter on top to cover the fruit spread completely. Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
- For the frosting: Place the chocolate chips in a small bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat.
- Beat the butter in a medium bowl until light and smooth, using an electric hand mixer. Beat in 3 cups of the powdered sugar, milk and vanilla until smooth and creamy. Remove half of the frosting and place in a small bowl.
- Add the melted chocolate to one bowl of the frosting and stir until smooth.
- Stir the strawberry fruit spread and the remaining 3/4 cup powdered sugar into the other bowl of frosting and stir until smooth.
- Frost the tops of the cupcakes with desired frosting using a small spatula. Allow the frosting to set for 20 minutes before serving.
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.
STRAWBERRY PRESERVE CUPCAKES
Moist and gooey, these fruit-flavored cupcakes will be a hit with sweethearts of all ages. Try our suggestions for icing and topping your cupcakes to add a gourmet look or a sentimental message. Recipe Source: Home Made Simple
Provided by Ceezie
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and line 2 muffin pans with paper baking cups.
- In a large bowl, combine cake mix, sour cream, eggs and water. Stir with a spoon and/or whisk until well blended.
- Fill paper-lined muffin cups 1/2 full with batter. Using a spoon, make a slight indentation in the center of each cup; fill with a heaping 1/2 teaspoonful of strawberry preserves.
- Spoon remaining batter evenly over each filled cup; covering preserves. (Muffin cups should be about 3/4 full).
- Bake for 20-30 minutes or until a toothpick comes out clean. If toothpick goes through preserves, it will not come out clean.
- Cool for 1 minute and remove from pan. Cool completely before adding icing and toppings as desired. Store in the refrigerator.
- Topping Options: Add your favorite icing: Cream cheese icing, strawberry frosting or white confetti icing are all perfect for your cupcakes and festive for the holiday. For a special touch, try one of these topping suggestions:
- White chocolate shavings. Use a vegetable peeler to create white chocolate shavings using a thick, room-temperature bar of white chocolate.
- White icing is your canvas. With red or pink decorative icing, write fun messages or draw hearts on the white icing.
- Candy toppings. Top your icing with red cinnamon candies, mini chocolate chips, conversation hearts or even try sticking strawberry flavored licorice or hard candies in the top.
STRAWBERRY JAM FILLED CUPCAKES!
I found this neat little recipe in a really old cookbook.It souns like a really neat cupcake and I look foward to trying this.I am sure it would be great with other Jams,just think of the possibilities! 8)
Provided by OceanIvy
Categories Dessert
Time 40m
Yield 20 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Grease 20 muffin tin cups.
- In a large bowl,cream sugar and shortening,until fluffy.
- Add in the eggs,blending well.
- Next add sifted flour and spices,salt& baking soda.
- Add alternatly with milk to creamed mixture.
- Fold in the strawberry jam,combine.
- Bake for 20-25 minutes.
- After removing from pan,you may frost with your favorite frosting!
GRILLED STRAWBERRY SHORTCAKE CUPCAKES
Steps:
- Prepare a grill for medium-high heat.
- Thread the strawberries onto two skewers and brush with vegetable oil. Grill on all sides, 3 to 5 minutes total. Set aside to cool.
- Pull the strawberries off the skewers; cut half into small dice (small enough to fit through a pastry tip). Stir the diced strawberries together with the strawberry jam, then add to a pastry bag fitted with a medium piping tip. Set aside.
- Whip the heavy cream and powdered sugar to stiff peaks, being careful not to overwhip. Add to a second pastry bag, this one fitted with a star tip.
- Slice the remaining strawberries lengthwise, either in half or quarters.
- Scoop out the center of each cupcake and set aside for snacking later. Fill the cupcakes with the strawberry jam mixture and top with the whipped cream. Garnish with the sliced strawberries before serving.
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
LIGHT AND AIRY STRAWBERRY CUPCAKES
These strawberry cupcakes will leave you begging for more! Moist, light, and airy, they look great with a white and pink swirl of frosting on top!
Provided by Mmuffinz
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Stir flour, sugar, and baking soda together in a large bowl; make a well in the center. Add water, mayonnaise, strawberry preserves, and vanilla extract to the well and mix until batter is just blended. Spoon batter into the prepared muffin cups. Press 1 strawberry into each.
- Bake in the preheated oven until tops spring back when pressed, 20 to 25 minutes.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 37.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.2 g, Sodium 315.1 mg, Sugar 20.3 g
VANILLA CUPCAKES WITH STRAWBERRY FILLING
Sweet almond-vanilla cupcakes filled with a cool strawberry-lemon mousse. People will think you spent hours in the kitchen! Refrigerate any leftover cupcakes.
Provided by Band
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with nonstick spray.
- Blend cake mix, water, oil, egg whites, almond extract, and vanilla extract in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly into the prepared cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely, about 30 minutes.
- While cupcakes cool, smash the fresh strawberries with the back of a fork in a bowl until they are a coarse pulp. Add jam and lemon zest.
- Beat cream cheese in a mixing bowl until fluffy. Mix in fruit mixture and until well combined. Fold in whipped topping. Cover and refrigerate until cupcakes finish cooling.
- Slice off the top half of the cupcakes and spoon a layer of strawberry filling onto each. Cover with the top half. Dust with confectioners' sugar.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 27.6 g, Cholesterol 13.7 mg, Fat 14 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 6.5 g, Sodium 213 mg, Sugar 20.9 g
More about "strawberry preserve cupcakes recipes"
STRAWBERRY CUPCAKES - MOIST, FLUFFY & MADE FROM REAL …
From justsotasty.com
5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 18 mins
- Push the strawberry puree through a metal sieve to remove the seeds (this is optional for the cupcake batter).
- Push the strawberry puree through a metal sieve to remove the seeds. (This is recommended for the frosting).
HOW TO MAKE STRAWBERRY CUPCAKES | TASTE OF HOME
From tasteofhome.com
Author Lisa KaminskiEstimated Reading Time 7 mins
10 BEST STRAWBERRY JAM CUPCAKES RECIPES | YUMMLY
From yummly.com
MINI STRAWBERRY JAM CUPCAKES ⋆ TWO LUCKY SPOONS
From twoluckyspoons.com
STRAWBERRY ANGEL FOOD CUPCAKES RECIPE! {JUST 2 …
From thefrugalgirls.com
STRAWBERRY FILLED ANGEL FOOD CUPCAKES - RECIPE RUNNER
From reciperunner.com
STRAWBERRY CUPCAKES WITH FRESH STRAWBERRY BUTTERCREAM
From thebusybaker.ca
FRESH STRAWBERRY CUPCAKES | BEAR NAKED FOOD
From bearnakedfood.com
EGGLESS STRAWBERRY CUPCAKES RECIPE - BAKE WITH SHIVESH
From bakewithshivesh.com
STRAWBERRY JAM CUPCAKES | ANDRASFOODLAB - FOOD FOR EVERYONE
From andrasfoodlab.com
DOUBLE STRAWBERRY CUPCAKES. - HALF BAKED HARVEST
From halfbakedharvest.com
STRAWBERRIES AND CREAM CUPCAKES - IN BLOOM BAKERY
From inbloombakery.com
STRAWBERRY CUPCAKES WITH STRAWBERRY FROSTING - CELEBRATING SWEETS
From celebratingsweets.com
FRESH STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM
From foodlove.com
STRAWBERRY FILLED CUPCAKES WITH STRAWBERRY FROSTING - BUTTER
From butterandbaggage.com
STRAWBERRY FILLED CUPCAKES - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
STRAWBERRY FILLED CUPCAKES WITH STRAWBERRY BUTTERCREAM - BAKE
From bakeandbacon.com
FAMILY-FRIENDLY RECIPES & TRAVEL DESTINATIONS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
BAKING FRESH STRAWBERRIES INTO THE CENTER OF A CUPCAKE
From oureverydaylife.com
STRAWBERRY FILLED CUPCAKES - SMALL BATCH - AMANDA WILENS
From amandawilens.com
STRAWBERRY FILLED CUPCAKES WITH REAL STRAWBERRY FROSTING
From amytreasure.com
FRESH STRAWBERRY CUPCAKES | CUPCAKE RECIPE LOADED WITH …
From lifeloveandsugar.com
STRAWBERRY SHORTCAKE CUPCAKES - THE RECIPE CRITIC
From therecipecritic.com
STRAWBERRY CUPCAKES (+ STRAWBERRY FROSTING) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
STRAWBERRY FILLED CUPCAKES - RECIPE BY ALPINE ELLA
From alpineella.com
STRAWBERRIES AND CREAM CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
STRAWBERRY CRUNCH CUPCAKES WITH STRAWBERRY FILLING - THE COZY PLUM
From thecozyplum.com
STRAWBERRY FILLED CUPCAKES - THE TOASTY KITCHEN
From thetoastykitchen.com
EASY STRAWBERRY BUTTERCREAM CUPCAKES - MOM LOVES BAKING
From momlovesbaking.com
FRESH STRAWBERRY CUPCAKES - YUMMY TODDLER FOOD
From yummytoddlerfood.com
STRAWBERRY JAM CUPCAKES - COOK REPUBLIC
From cookrepublic.com
STRAWBERRY CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM - SIMPLY STACIE
From simplystacie.net
STRAWBERRY CUPCAKES RECIPE (WITH FRESH STRAWBERRIES) | KITCHN
From thekitchn.com
STRAWBERRY JAM FILLED CUPCAKES! RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE STRAWBERRY FILLED CUPCAKES | THE BEST CAKE RECIPES
From thebestcakerecipes.com
FRESH STRAWBERRY SWIRL CUPCAKES WITH STRAWBERRY ... - GIMME …
From gimmedelicious.com
THE BEST STRAWBERRY FILLED CUPCAKE RECIPES - A FOOD TRAY
From afoodtray.com
JAM FILLED CUPCAKES - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #cupcakes #desserts #fruit #easy #cakes #berries #strawberries
You'll also love