Sprinkles Strawberry Cupcakes Recipes

SPRINKLES' STRAWBERRY FROSTING

Steps:

• Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

SPRINKLES' STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
• Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
• In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
• With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
• Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

SPRINKLES STRAWBERRY CUPCAKES

Steps:

• Cupcakes:.
• 1.Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
• 2.Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
• 3.In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
• 4.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
• 5.With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
• 6.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
• Frosting:.
• Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

SWEET STRAWBERRY CUPCAKES FROM SPRINKLES CUPCAKE SHOP

Steps:

• Preheat oven to 350 degrees.
• Fill a 12 cup cupcake pan with cupcake liners.
• Whisk together flour, baking powder, baking soda and salt. Set aside.
• Add vanilla and strawberry puree to milk and set aside.
• In standing mixer, cream butter and sugar on medium-high speed until light and fluffy.
• Slowly add egg and egg whites and mix on medium speed until blended.
• With mixer on low speed, add half the flour mixture until just blended.
• Add milk mixture and mix just until blended.
• Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
• Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch.
• Frosting: Beat butter and salt on medium speed until light and fluffy.
• Reduce speed and gradually add confectioner's sugar and beat until incorporated.
• Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.

SPRINKLES' STRAWBERRY CUPCAKES

Steps:

• To make cupcakes: Preheat oven to 350 F. Line a 12-cup muffin tin with cupcake liners. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. To make frosting: Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

LOW CARB STRAWBERRY CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat oven to 350F.
• Roast sliced strawberries on a cookie tray lined with parchment paper for 10-20 minutes. Keep an eye out on them. Pull them out before they start browning.
• Chop strawberries into small bits, and reserve any juices.
• Preheat oven to 350 and prepare a standard muffin tin with 9 cupcake liners.
• Add eggs to a mixing bowl and mix on high for 2 minutes.
• Add vanilla, cream, melted butter, vanilla, and apple cider vinegar to egg mixture and blend until well incorporated.
• Sift almond flour, coconut flour, baking powder, xanthan gum, salt, and powdered erythritol in a large bowl.
• Gently add the egg mixture to the dry ingredient mixture. Do not over mix.
• Fold in roasted strawberries.
• Divide batter between the 9 cupcake liners. Filling each liner 3/4 the way full. A standard ice cream scoop is the perfect measurement for this and keeps everything neat and tidy.
• Bake in a 350F oven for 20-25 minutes or until a tooth pick inserted comes out clean.
• Cool on a cooling rack for about an hour before adding frosting.
• Cube one cup of cold full fat cream cheese and add it to the bowl of a stand mixer and blend for 1 minute, until the cream cheese has no lumps. Scrape down the sides of the bowl if necessary.
• Add vanilla, powdered erythritol and food dye. (I added a touch of pink)
• Add 1 cup of full fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese. Turn up to medium and then high until the whip cream and cream cheese fluffy up and resemble buttercream frosting.
• Do not over beat. Over beating will cause the mixture to liquify.