REAL STRAWBERRY CUPCAKES
Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!
Provided by drewface
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
- Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
- In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
- Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
- To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g
PRETTY IN PINK STRAWBERRY CUPCAKES
A sweet treat any time of year, but especially great when strawberries are in season. I don't frost them....they are great as is, but a good cream cheese frosting would be great I think.
Provided by SkinnyMinnie
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- Preheat oven to 350ºF. Line muffin pans with paper liners.
- Blend cake mix, gelatin, chopped strawberries, milk, oil and eggs in a large bowl. Mix until thoroughly combined.
- Spoon batter into each cup, filling it 3/4 of the way full.
- Bake in the middle of the oven until cupcakes are lightly golden and spring back when gently pressed - about 20-25 minute.
Nutrition Facts : Calories 186.3, Fat 10.3, SaturatedFat 1.6, Cholesterol 36, Sodium 177.5, Carbohydrate 21.2, Fiber 0.3, Sugar 15.8, Protein 2.6
PRETTY IN PINK STRAWBERRY CHAMPAGNE CUPCAKES
Provided by Food Network
Time 40m
Yield 18 to 19 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners.
- Sift together the flour, sugar, baking powder, and salt in a medium bowl.
- Place the strawberries in a food processor and process until pureed. Measure out 1/2 cup of the puree, and reserve the extra for the frosting.
- In the bowl of a stand mixer with a paddle attachment, mix the strawberry puree, eggs, Champagne, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
- Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
- For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, about 4 minutes. (While whipping the cream, place a washcloth over the mixer to prevent splatters on countertop.)
- While the cream is whipping, melt the marshmallows in a heat-proof bowl in the microwave on high for 15 seconds. Stir with a rubber spatula, and plop the melted marshmallows into the whipping cream once the soft peaks are reached. Continue to whip until stiff peaks are formed. Turn the speed to medium and add the sugar and 1/4 cup reserved strawberry puree. Whip until all the ingredients are incorporated, about 30 seconds.
- To assemble: With a pastry brush, brush the tops of the cooled cupcakes with the Champagne Simple Syrup. Place the frosting in a piping bag with a tip of your choice, and pipe a large dollop or multiple swirls on the tops of the cupcakes.
- In a medium saucepan over medium-high heat, stir the Champagne and sugar together with a wooden spoon until the sugar has completely dissolved. Reduce the heat to medium, and continue to cook until the mixture has reduced to about half and can line the back of the spoon, about 5 minutes.
- Allow to cool slightly.
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