Strawberry Hi Hat Cupcakes Recipes

STRAWBERRY HI-HAT CUPCAKES

Steps:

• Make, bake and cool 12 cupcakes as directed on box.
• Use apple corer to create a well in each cupcake going about halfway down into center. Fill each well with about 1 teaspoon of the jam.
• To make frosting, in large bowl, beat remaining 1/2 cup of the jam and the butter with electric mixer on medium-high speed until well blended. On low speed, beat in powdered sugar, vanilla and salt until well incorporated. If desired, taste and add more powdered sugar.
• Pipe a tall mound of frosting onto each cupcake. Freeze cupcakes about 30 minutes or until frosting is very firm.
• In microwavable bowl, microwave chocolate chips and coconut oil on High in 2 or 3 (30-second) incre-ments, stirring after each, until chocolate is melted. Cool chocolate until room temperature.
• Dip frosting part of cupcakes into chocolate. Decorate with sprinkles. Refrigerate a few minutes until chocolate firms up. Serve immediately, or store in refrigerator until ready to serve.

RASPBERRY AND CHOCOLATE HI-HAT CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking soda and salt in a medium bowl; set aside.
• Heat the milk in a saucepan until hot but not boiling. Pour over the cocoa powder in a large bowl and whisk until smooth. Cool slightly, about 5 minutes. Whisk the sugar, vegetable oil, vanilla and egg into the cocoa mixture. Whisk in the dry ingredients until smooth.
• Place the cones upright so they fit snugly in 2 large loaf pans. Divide the batter evenly among the cones, filling them about halfway. Bake until a toothpick inserted in the middle comes out clean and the tops spring back when pressed lightly, 20 to 25 minutes. Transfer to a cooling rack and let cool completely.
• For the frosting: Put the freeze-dried raspberries in a blender or food processor and grind to a fine dust; set aside.
• Combine the sugar, cream of tartar, salt and egg whites in a large metal bowl and whisk until smooth. Place over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat, stirring, until the mixture is warm and the sugar is dissolved, 2 to 3 minutes. Off heat, beat with an electric mixer on medium-high speed until the frosting is cool and forms stiff, glossy peaks, 4 to 6 minutes. Beat in the vanilla.
• Transfer one-third of the frosting to a large piping bag fitted with a 3/4-inch plain tip. Stir in 2 tablespoons of the raspberry powder to the remaining frosting and then put half of that into the piping bag on top of the white frosting. Stir in 2 more tablespoons raspberry powder into the remaining frosting and put into the piping bag.
• Start by piping a spiral of white frosting onto each cupcake. Once you get to the pinker frosting, pipe a second spiral on each cupcake. When you get to the darker pink frosting, pipe a third spiral on each cupcake, ending with a bit of a peak of the dark frosting on top (The frosting on each cupcake should go from white on the bottom to dark pink on the top and look a bit like soft-serve ice cream.) Refrigerate until the frosting is well chilled, about 1 hour.
• For the chocolate dip: Meanwhile, combine the chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until just melted, about 2 minutes. Transfer to medium narrow container (such as a pint-size deli container). Dip the frosting of each cupcake into the melted chocolate, leaving a little of the white frosting visible. Let the excess drip back off, then turn the cone right-side up and let the chocolate set until dry, about 5 minutes.

REAL STRAWBERRY CUPCAKES

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.

LIGHT AND AIRY STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Stir flour, sugar, and baking soda together in a large bowl; make a well in the center. Add water, mayonnaise, strawberry preserves, and vanilla extract to the well and mix until batter is just blended. Spoon batter into the prepared muffin cups. Press 1 strawberry into each.
• Bake in the preheated oven until tops spring back when pressed, 20 to 25 minutes.

HI-HAT CUPCAKES

Steps:

• Bake the Devil's Food Cake, following instructions for cupcakes. Let cool.
• Make the frosting: In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined.
• Transfer frosting to two large pastry bags fitted with 1/2-inch round tips. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/3 to 1/2 cup frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
• Make the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water; stir until melted and smooth. Transfer to a small (deep) bowl, and let cool about 15 minutes.
• Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet filled with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
• Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate 2 hours more. Serve cold. Cupcakes can be refrigerated up to 3 days.

HI-HAT CUPCAKES

Steps:

• Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
• Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
• Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
• Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
• Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
• Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
• Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
• Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
• Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.