Almond Cupcakes With Fresh Strawberry Buttercream Recipes

STRAWBERRY ALMOND CUPCAKES

Steps:

• Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until smooth.
• Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
• Allow cakes to cool on a wire rack before frosting.
• To prepared the frosting - Cream together everything until the desired consistency is reached. You can adjust the milk and sugar to get your desired consistency.
• Top cooked cupcakes with frosting

ALMOND CUPCAKES WITH FRESH STRAWBERRY BUTTERCREAM

Steps:

• Preheat oven to 350°F. Line muffin tin(s) with 12 paper or parchment liners.
• In a large bowl using hand mixer or stand mixer, cream together butter and sugar until smooth.
• Add in eggs, one at a time, followed by the applesauce. Beat until fully blended.
• Add milk and vanilla. Mix until well combined.
• In a separate bowl, whisk together almond flour, coconut flour, baking powder and salt. Gradually add to wet ingredients. Beat until well incorporated.
• Spread batter evenly into 12 cups. Bake for 20-25 minutes until edges are lightly golden brown and center springs back when lightly pressed. Do not over bake. Allow to cool for at least 5 minutes in pan, then transfer to a cooling rack.
• In a large bowl using hand mixer or stand mixer, beat the butter until light and fluffy.
• Gradually add the confectioner's sugar, one cup at a time, followed by the remaining ingredients. Mix until light and airy, about 3 minutes. Strawberry should be broken down with a few tiny bits remaining.
• Transfer to piping bag with tip (I used Wilton 2D), and frost cooled cupcakes with a swirl of buttercream.

STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM

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.

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
• In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
• Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
• To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
• Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.