Pockets Of Strawberry Cupcakes Recipes

STRAWBERRY MILKSHAKE CUPCAKES

Steps:

• Preheat the oven to 325 (F) and prepare your muffin tin by lining with paper muffin cases.
• In a freestanding electric mixer with a paddle attachment (or, use a handheld whisk), mix together 5 tablespoons unsalted butter, 1 3/4 cups flour, 1 1/3 cups granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until they form a crumb-like, sandy consistency.
• In a liquid measuring bowl, whisk together 3/4 cup whole milk, 2 eggs, and 1/4 cup strawberry milk powder.
• Turn your mixer to its slowest speed, and gradually pour half of the liquid mixture (from the third step) into the butter/flour/sugar mixture (from the second step) and mix until just combined. Turn off the mixer and scrape down the sides of the bowl. Once the batter from the sides of the bowl have been incorporated, turn the mixer back on to its slowest speed and gradually pour in the remaining liquid, continuing to mix until just combined. Use a rubber spatula to give the batter a few more mixes by hand to ensure that the batter is smooth and combined.
• Use a 1 tablespoon-sized cookie scoop to spoon 2 tablespoons of batter into the prepared cases (or, if you don't have a cookie scoop, fill the cases up to 2/3rd full) and bake for 20 - 25 minutes in the preheated oven or until the sponge bounces back when lightly touched.
• Allow the cakes to cool slightly on a cooling rack, before turning out on to the rack to cool completely.
• Using a freestanding electric mixer with a paddle attachment (or, a handheld whisk), gradually beat together 3 3/4 cups confectioner's sugar with 11 tablespoons butter on a low speed until combined and there are no lumps of butter.
• In a small liquid measuring bowl, whisk together 4 tablespoons whole milk and 1/3 cup strawberry milk powder.
• Gradually pour the milk mixture (from the second step) into the sugar and butter mixture (from the first step) and mix on a low speed until the liquid mixture has been combined into the sugar and butter. Then, turn up the mixer and beat the mixture for 5 minutes, until the frosting is light and fluffy. Do not overbeat, or the mixture will be too liquidy and runny!
• Use a 1 tablespoon-sized cookie scoop to spoon 2 tablespoons of frosting on each cupcake. Make sure the cupcakes are completely cool before you start frosting - otherwise they'll be soggy and I'll cry for you.

POCKETS OF STRAWBERRY CUPCAKES

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.