STRAWBERRY COMPOTE CUPCAKES
These cupcakes are super easy to make, and taste wonderful! Fresh strawberry compote and whipped cream cheese frosting highlight this delicious treat.
Provided by Penelope
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- Combine strawberries and sugar in a bowl; stir well. Place in a refrigerator until a light syrup forms, about 40 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
- Combine cake mix, oil, eggs, and food coloring in a large bowl. Add strawberry compote and mix well. Pour in water slowly and mix until batter is blended.
- Divide batter evenly between the prepared cupcake cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Remove from the oven and transfer to wire racks to cool completely, 15 to 30 minutes.
- Beat heavy cream, sugar, and vanilla extract together in a mixing bowl using an electric mixer until stiff peaks form. Fold in cream cheese until smooth. Frost completely cooled cupcakes.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 30.2 g, Cholesterol 60.7 mg, Fat 16.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 7.5 g, Sodium 163.6 mg, Sugar 25 g
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 SHORTCAKE CUPCAKE
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
- In a medium bowl, sift together the flours, baking powder and salt, and set aside. In a mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy using an electric hand mixer. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined.
- Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
- For the filling: In a medium bowl, combine 1/4 cup water and the gelatin, then set aside. Cut up the whole strawberries into small pieces, and set aside in a small bowl. Using a food processor, puree the strawberries and pour into a medium saucepan. Add the sugar and lemon juice to the sauce pan. Cook over medium-high heat until it begins to bubble, stirring constantly. Let the mixture boil for 2 minutes. Pour the hot mixture into the bowl with the water and unflavored gelatin. Stir together until incorporated. Add in the cut strawberries. Put in the refrigerator until the mixture has thickened, 2 hours.
- For the frosting: Beat the butter and cream cheese until light and creamy. Add in the vanilla. Add in the powdered sugar, 1 cup at a time. Add milk as needed if the frosting is too thick. Place the frosting into a piping bag fitted with a large star tip.
- Once the cupcakes have cooled, pull out the centers with a cupcake corer. Fill with strawberry compote filling. Pipe the frosting onto each cupcake. Place some strawberry compote on top for garnish.
STRAWBERRY AND RASPBERRY COMPOTE
Steps:
- Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until reduced to 3/4 cup. Let cool completely before stirring in raspberries. Refrigerate up to 1 day in an airtight container.
STRAWBERRY COMPOTE
This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
- Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g
POCKETS OF STRAWBERRY CUPCAKES
There's a strawberry surprise in each sweet cupcake smothered in creamy vanilla frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
- Spoon jam into resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 1 tablespoon jam into center of each cupcake for filling.
- Place 6 oz strawberries in blender. Cover; pulse 20 seconds to puree strawberries. Measure 1/2 cup of the strawberry puree into medium bowl. Stir in both containers frosting until well mixed. Generously frost cupcakes. Garnish with sliced strawberries. Store loosely covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 5 g, TransFat 2 g
STRAWBERRY LEMON CUPCAKES
My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural-these turned out fantastic! -Lonnie Hartstack, Clarinda, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.
Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
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
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