STRAWBERRY MERINGUE CUPS
Judy Grimes of Brandon, Mississippi likes to celebrate with something special from her oven that looks as good as it tastes. This pretty dessert- with red strawberries cupped in fluffy white meringue- fills the bill on both counts!
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place egg white in a bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved., Drop into four mounds on a parchment-lined baking sheet. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Store in an airtight container., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Just before serving, spoon into meringue shells. Top with strawberries and garnish with mint if desired.
Nutrition Facts :
STRAWBERRY COOKIE CUPS
I learned to bake beside my mom and grandmother. When I was on break from college, I knew just how to entertain myself: I made cookies. Sharing this recipe with my mom and grandmother was a proud moment.-Andrea Zulauf, Livonia, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. flower-shaped cookie cutter. Press cutouts onto bottom and up the sides of ungreased mini-muffin cups., Bake until edges are brown, 6-8 minutes. With the end of a wooden spoon handle, reshape the puffed cookie cups. Cool 5 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar. Pipe into cookie cups. Store in an airtight container in the refrigerator. Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.
Nutrition Facts : Calories 109 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 75mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE STRAWBERRY CUPS
Steps:
- Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
- Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
- Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.
STRAWBERRY CUPCAKES
This recipe for white cupcakes with strawberry buttercream is sure to please everyone's sweet tooth. Garnish with a fresh, plump strawberry on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
- Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.
HEALTHY BAKED STRAWBERRY OATMEAL CUPS RECIPE
Make a batch of these Healthy Strawberry Baked Oatmeal Cups and enjoy delicious on-the-go breakfasts all week long! Perfect for busy mornings.
Provided by Camille Beckstrand
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, mix all ingredients together.
- Spray a muffin tin with non-stick cooking spray and scoop oatmeal mixture in using a large ice cream scoop (or a 1/4 measuring cup). The mixture will be a little watery, so it's important to mix the oatmeal well before each scoop to make sure you get an even combination of milk and oats.
- Bake oatmeal cups for 20 minutes, or until cooked through.
- Remove from oven and let cool for a few minutes. Enjoy immediately or let them cool completely and place them in a freezer-safe container. Pull out of the freezer as needed and heat them up in the microwave for about 60-90 seconds.
Nutrition Facts : Calories 153 kcal, Carbohydrate 27 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 149 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
MARTHA'S STRAWBERRY CUPCAKES
Our founder's sweet recipe is perfect for summer. Top these delightful strawberry cupcakes with Strawberry Meringue Buttercream and tiny wild strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
- Into a medium bowl, sift together flours, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
- Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
- Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.
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
STRAWBERRY SHORTCAKE CUPS
Make and share this Strawberry Shortcake Cups recipe from Food.com.
Provided by COOKGIRl
Categories Strawberry
Time 25m
Yield 12 shortcake cups
Number Of Ingredients 12
Steps:
- Note: I think this could be prepared in mini-muffin tins. fyi.
- Heat the oven to 400 degrees. Place a metal mixing bowl and electric mixer beaters in the freezer.
- Butter a 12-cup muffin tin.
- In a large mixing bowl combine the flour, sugar, baking powder, salt and lemon zest.
- Use a pastry blender to cut the butter into the flour mixture.
- Add the milk and stir until well combined. I needed to add about one more tablespoon milk to the dough.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 12 balls.
- Lightly flour the balls and place in a wax paper-lined tortilla press and press to 4 1/2" in diameter. If the dough is still too sticky, lightly flour the waxed paper. Note: Original recipe has you using a rolling pin, rolling the dough out to 1/4" thickness and cutting out rounds with a drinking glass. Using the tortilla press was much easier for both adult and child.
- Place each flattened round in the buttered muffin tin. The dough should line the cup and come up to the brim. Original recipes says to crimp the edges but I skipped that part.
- Bake for 10 to 12 minutes or until the edges are light brown. Let cool in the pan before removing to a plate.
- Meanwhile, prepare the strawberries. Wash and hull the berries and cut them up into either slices or small pieces (small pieces for our toddler). Toss with the sugar and set aside.
- To whip the cream, pour the whipping cream into a chilled mixing bowl. Using an electric mixer, beat on medium-high until soft peaks form; approximately 2-3 minutes. Add the sugar and vanilla extract and beat for another 30 seconds.
- Assembling the cups: Fill each cup with a spoonful of whipped cream and top with a spoonful of the strawberries.
- Preparation time may take longer depending on the age of the child.
STRAWBERRY MOUSSE DESSERT CUPS
Mini desserts like these cute mousse-filled cups are great for buffets and parties-guests can sample more than one tasty treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 7
Steps:
- In small bowl, sprinkle gelatin over 1 tablespoon whipping cream; set aside to soften gelatin.
- In food processor, place strawberries and powdered sugar. Cover; process until smooth. Pour mixture into 1-quart saucepan; add softened gelatin. Cook over medium heat, beating with whisk occasionally, until mixture comes to a simmer and gelatin is dissolved. Remove from heat; cool 30 minutes.
- In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. On low speed, beat strawberry mixture into whipped cream until blended.
- Place mousse in decorating bag fitted with small star tip. Pipe mousse into chocolate cups. Refrigerate until set, about 30 minutes, or up to 2 hours before serving. Garnish with fresh sliced strawberries, if desired.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 5 g, TransFat 0 g
STRAWBERRY SUMAC CAKE
In the introduction to this recipe from her cookbook, "Watermelon and Red Birds," Nicole Taylor notes that cooks in the Mediterranean and the Middle East know the acidic tang of crimson dried powdered sumac as a kitchen staple. Sumac doesn't get a lot of love in American kitchens, even though edible sumac species grow wild throughout America and are essential in the Indigenous American kitchen. Dr. Cynthia Greenlee wrote about how foraging is back in style for a new generation of Black Americans. If you want to forage for the wild variety of sumac and dry and prepare the spice at home, the fall season is the time to do it. Look for sumac with red berry clusters, such as staghorn sumac. Be sure to avoid berries of any other color, which may be poison sumac.
Provided by Nicole Taylor
Categories cakes, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
- Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
- Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
- Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
- In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
- Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).
More about "strawberry cups recipes"
STRAWBERRY COOKIE CUPS - FAMILY COOKIE RECIPES
From familycookierecipes.com
4.8/5 (8)Calories 212 per servingCategory Cookies, Dessert, Fruit, Strawberries
- Cream the butter and sugar together until fluffy (1-2 minutewith an electric mixer. Mix in the egg and vanilla and set aside.
- Make Strawberry Reduction by washing, coring and slicing 1.5 lbs (about 30-35) of strawberries. Puree the strawberry pieces using an immersion blender or food processor. Pour strawberry puree in a small saucepan and bring to a boil. Reduce heat to medium low and boil for 30 minutes, stirring often. Mixture will reduce by half. Chill puree in fridge or freezer until very cold.
STRAWBERRY SHORTCAKE TRIFLE CUPS - THE COOKIE ROOKIE
From thecookierookie.com
GREEK YOGURT AND STRAWBERRY PHYLLO CUPS RECIPE
From seriouseats.com
STRAWBERRY JELL-O PARFAIT CUPS - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
STRAWBERRY SHORTCAKE COOKIE CUPS RECIPE - BAKING BEAUTY
From bakingbeauty.net
STRAWBERRY CHOCOLATE CUPS RECIPES | ONAIRME.COM
From onairme.com
MINI STRAWBERRY SHORTCAKE COOKIE CUPS RECIPE - CREATIONS BY KARA
From creationsbykara.com
20 EASY FRESH STRAWBERRY RECIPES - WHAT TO MAKE WITH STRAWBERRIES
From goodhousekeeping.com
STRAWBERRY MOUSSE CUPS - SUGAR AND SOUL
From sugarandsoul.co
45 STRAWBERRY RECIPES TO MAKE WITH FRESH BERRIES
From southernliving.com
BEST STRAWBERRY CRISP COOKIE CUPS RECIPE - HOW TO MAKE ... - DELISH
From delish.com
STRAWBERRY CUP RECIPES | NAFLAG.COM
From naflag.com
HOW TO MAKE STRAWBERRY CUP CAKE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
STRAWBERRY CUPCAKES WITH FRESH STRAWBERRIES RECIPE
From thespruceeats.com
STRAWBERRY GüLLAç IN CUP RECIPES | NEATNA.COM
From neatna.com
STRAWBERRY SAUCE CUP RECIPES | BISONME.COM
From bisonme.com
BEST STRAWBERRY CHOCOLATE MOUSSE CUPS RECIPE - DELISH
From delish.com
FRESH STRAWBERRY CUPCAKES | CUPCAKE RECIPE LOADED WITH …
From lifeloveandsugar.com
THE BEST STRAWBERRY CUPCAKES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
STRAWBERRY CUPS | FOODTALK
From foodtalkdaily.com
STRAWBERRY CUPCAKES | ALLRECIPES
From allrecipes.com
WHIPPED FETA STRAWBERRY PHYLLO CUPS - PEAS AND CRAYONS
From peasandcrayons.com
STRAWBERRY SHORTCAKE CUPS - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
STRAWBERRY CHOCOLATE DESSERT CUPS - THERESCIPES.INFO
From therecipes.info
STRAWBERRY SHORTCAKE CUPS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
JELL-O STRAWBERRY MOUSSE CUPS RECIPE | MYRECIPES
From myrecipes.com
STRAWBERRY COOKIE CUPS - THE COUNTRY COOK
From thecountrycook.net
STRAWBERRY PRETZEL DESSERT CUPS - JUST A TASTE
From justataste.com
STRAWBERRY MAGNOLIA IN CUPS RECIPES | MENITRO.COM
From menitro.com
STRAWBERRY JELLO CUPS - FUN VALENTINE'S DESSERT!
From thefirstyearblog.com
STRAWBERRY PUDDING CUPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STRAWBERRY DESSERT IN CUP RECIPES | MEMACRO.COM
From memacro.com
STRAWBERRY SHRIMP LETTUCE CUPS - CALIFORNIA STRAWBERRY COMMISSION
From californiastrawberries.com
COOKIE CUPS WITH STRAWBERRY CREAM RECIPE - PILLSBURY.COM
From pillsbury.com
CHOCOLATE STRAWBERRY COOKIE CUPS RECIPE | - PRACTICALLY HOMEMADE
From practicallyhomemade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love