White Almond Cupcakes With Strawberry Recipes

STRAWBERRY ALMOND CUPCAKES

Steps:

• Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until smooth.
• Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
• Allow cakes to cool on a wire rack before frosting.
• To prepared the frosting - Cream together everything until the desired consistency is reached. You can adjust the milk and sugar to get your desired consistency.
• Top cooked cupcakes with frosting

ALMOND CUPCAKES WITH FRESH STRAWBERRY BUTTERCREAM

Steps:

• Preheat oven to 350°F. Line muffin tin(s) with 12 paper or parchment liners.
• In a large bowl using hand mixer or stand mixer, cream together butter and sugar until smooth.
• Add in eggs, one at a time, followed by the applesauce. Beat until fully blended.
• Add milk and vanilla. Mix until well combined.
• In a separate bowl, whisk together almond flour, coconut flour, baking powder and salt. Gradually add to wet ingredients. Beat until well incorporated.
• Spread batter evenly into 12 cups. Bake for 20-25 minutes until edges are lightly golden brown and center springs back when lightly pressed. Do not over bake. Allow to cool for at least 5 minutes in pan, then transfer to a cooling rack.
• In a large bowl using hand mixer or stand mixer, beat the butter until light and fluffy.
• Gradually add the confectioner's sugar, one cup at a time, followed by the remaining ingredients. Mix until light and airy, about 3 minutes. Strawberry should be broken down with a few tiny bits remaining.
• Transfer to piping bag with tip (I used Wilton 2D), and frost cooled cupcakes with a swirl of buttercream.

ALMOND CUPCAKES WITH STRAWBERRY BUTTERCREAM RECIPE

Steps:

• Preheat the oven, prep the pan and cream your butter. Preheat your oven to 180°C (350°F). Place 12 paper cupcake cases into a cupcake pan.In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium to high speed for 5 minutes until pale and fluffy. Scrape the base and sides of the bowl half way through.
• Beat in the eggs. Add in your eggs, one at a time, beating well after each addition, then add the almond extract, if using, and beat again until combined.
• Sift flour and then add in dry and wet ingredients. In a separate bowl, sift in the flour, baking powder and salt, add the almond meal and mix together. Add half of the dry ingredients into your stand mixer bowl and beat on low until combined. Add in the milk and beat again until mixed through. Lastly, add in the remaining dry ingredients and beat until just combined and a few streaks of flour remain.
• Bake! Divide the batter evenly between the cupcake cases, filling each one to ¾ full. Bake for 18-20 minutes until golden or until a toothpick inserted into the centre comes out clean. Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Leave the oven on at 180°C (350°F).
• Roast strawberries and blend.Prep. Hull and quarter the strawberries.Roast. Place them onto a half sheet baking tray. Sprinkle over the sugar and toss lightly. Place in the oven for 20-25 minutes or until the strawberries are softened, and juices have thickened and gone sticky. Toss the strawberries halfway through the cooking time.Blend. Remove from the oven and scrap strawberries and their juices into a blender or Nutri Bullet. Make sure to scrape in all the sticky bits too. Pulse until the strawberries are pureed. Pour into a bowl and refrigerate or freeze whilst making the buttercream, to cool the puree down.
• To make the buttercream, In the bowl of an electric stand mixer fitted with the paddle attachment, add your butter and beat on high speed for 5 minutes until pale and fluffy. Add in the powdered icing sugar, vanilla extract, salt, and beat until the butter and icing sugar have combined. It may look a bit lumpy at this point. Add in 30 grams (2 tablespoons) of the strawberry puree and beat the buttercream for another 5 minutes until light and fluffy. Add in 15 grams (1 tablespoon) at a time to the buttercream if it is too thick.Note: If you add too much strawberry puree, then the buttercream may look curdled. To fix this, add in 25g (1/4 cup) of icing sugar at a time and mix until the buttercream comes together again.
• Fill: Using a small sharp knife, core out the centre of each cupcake, making sure not to go all the way through to the bottom. Fill the holes with a teaspoon of strawberry puree. (This step is optional). Any remaining strawberry puree can be stored in a sealed jar and refrigerated for up to five days.Pipe: Transfer the buttercream into the piping bag fitted with your favourite piping tip. I used an open star tip for this recipe. Then pipe each cupcake with a swirl of strawberry buttercream. Gently press the chopped almonds all around the sides of the buttercream; alternatively, sprinkle over the top. Serve immediately.

ALMOND CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Cream butter at medium speed until smooth, add sugar and beat until well.
• Add two eggs, beat until smooth.
• Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
• Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
• Makes 24 regular size or approx 10 jumbo size.

VANILLA CUPCAKES WITH STRAWBERRY FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with nonstick spray.
• Blend cake mix, water, oil, egg whites, almond extract, and vanilla extract in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly into the prepared cups.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely, about 30 minutes.
• While cupcakes cool, smash the fresh strawberries with the back of a fork in a bowl until they are a coarse pulp. Add jam and lemon zest.
• Beat cream cheese in a mixing bowl until fluffy. Mix in fruit mixture and until well combined. Fold in whipped topping. Cover and refrigerate until cupcakes finish cooling.
• Slice off the top half of the cupcakes and spoon a layer of strawberry filling onto each. Cover with the top half. Dust with confectioners' sugar.

ALMOND-CRANBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Pat cranberries dry with paper towels. Combine with 2 tablespoons flour in a small bowl and toss until coated.
• Chop up butter and marzipan and place in the bowl of a food processor. Add sugar and blend until fairly smooth, scraping the sides as needed to get it all mixed. Mix in almond and vanilla extracts. Add eggs, one at a time, mixing well between each addition. Mix in 1/2 cup flour just briefly until incorporated. Mix in cranberries.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops are golden brown and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.