Fresh Strawberry Icelandic Skyr Yogurt Cupcakes Recipes

FRESH STRAWBERRY CUPCAKES

Steps:

• Mix together flour, baking soda, sugar and nuts in a bowl.
• In another bowl, beat together eggs, flavoring and oil until well blended.
• Add strawberries, and beat at slow speed of mixer until berries are partially broken.
• Beat in flour mixture SLOWLY until smooth, but pieces of berries are still visible.
• Pour batter into greased or paper-cup lined muffin tins, filling to half.
• Bake in 350` oven for 30 minutes, or until they test done.
• NOTE: This recipe can be baked in a greased 9x5x3-inch loaf pan at 350` for 1 hour, or until done. Sprinkle with powdered sugar, if desired.

FRESH STRAWBERRY CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM FROST

Steps:

• Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.
• Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved. Add in corn starch mixed with a little water. Stir and cook a minute more until mixture is thickened. Spoon into a bowl; let cool completely.
• Mix flour, baking powder, baking soda and salt in large bowl.
• Beat together butter and remaining 1 cup turbinado sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
• On low speed, beat flour mixture into butter mixture, alternating with cream, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
• Bake in 350 degree F. oven for 20 to 25 minutes or until cupcakes are golden brown and they spring back when gently touched. Let cool completely before frosting them.
• Frosting: Melt white chocolate in a bowl over a pot of boiling water. Remove from heat. Stir in cream, butter, and sugar. Beat on high until light, fluffy, and well mixed (until little lumps are gone and the frosting holds it shape). You may need to add more confectioners' sugar to get the right consistency--not too loose, not too firm. Cover bowl with plastic wrap and store in the refrigerator until needed.
• Frost tops of cupcakes. Top each with glazed strawberry piece(s). Makes 18 cupcakes.

STRAWBERRY YOGURT SCONES

Steps:

• Preheat oven to 400 degrees F. Lightly spoon flours into dry measuring cups, level with a knife. Combine flours, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine strawberries, yogurt, butter, rind and egg white; add to flour mixture, stirring just until moist.
• Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting into but not through dough, sprinkle with 2 teaspoons sugar. Bake at 400 for 20 minutes or until lightly browned.