Sangria Cupcakes Recipes
REALLY REAL STRAWBERRY CUPCAKES
I've been messing around trying to make a perfect strawberry cupcake to go with the Real Strawberry Frosting I developed a couple of years ago. It's been a long road and lots of cupcakes tested and tasted along the way. The trick was NOT using puree as I do when making the frosting. Rather, grinding freeze-dried strawberries into a powder brought this cupcake recipe out of my test kitchen and into my recipe box! I am so pleased with the results!
Provided by Candice
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 47m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
- Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
- Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
- Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
- Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 21.6 g, Cholesterol 40.9 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 125 mg, Sugar 13.8 g
SANGRIA CUPCAKES
Get a taste of the Spanish life with these fruity Sangria Cupcakes. Find out how to make these sweet sangria cupcakes today!
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cut cherries in half; chop half the cherry halves. Reserve remaining cherry halves for garnish. Beat cake mix, pudding mix, wine, juice, oil, eggs and zest in large bowl with mixer until blended. Stir in chopped cherries and apples.
- Spoon batter into 24 paper-lined muffin cups.
- Bake 25 to 30 min. or until toothpick inserted near center comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely. Top each cupcake with COOL WHIP and 1 cherry half just before serving.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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