Strawberry And Cream Cupcakes Recipes

STRAWBERRY AND CREAM CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, substituting soda pop for the water.
• Stir 1 or 2 drops food color into frosting. Frost cupcakes.
• In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries. Store loosely covered in refrigerator.

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.

STRAWBERRY AND CREAM 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, substituting soda for the water and using oil and egg whites.
• Cool in pan 10 minutes; remove from pan to cooling rack.
• Cool completely, about 30 minutes.
• Stir 1 or 2 drops food color into frosting.
• Frost cupcakes.
• In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
• Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
• Garnish with fresh strawberries, if desired.

STRAWBERRIES AND CREAM CUPCAKES

Steps:

• pre-heat oven to 180 degrees celcius
• melt butter over low heat until almost all of the butter is melted. take off heat. the rest of the butter should melt in radiant heat. cool for 1 min
• whisk eggs and milk in a medium bowl until well combined and slightly frothy. add butter and whisk well.
• combine flour and sugar in a large bowl. make a well in the centre. pour in egg mixture. stir until well combined and smooth.
• add food dye and strawberry essence. mix well.
• pour batter into 12 hole cupcake tin or patty cases in tin and bake for 12-15 minutes or until light golden colour
• whilst cupcakes are cooking place white chocolate aand cream in a china bowl in a saucepan full of water and boil on medium heat whilst stirring chocolate and cream. stir until melted, smooth and combined.
• put chocolate mix in the fridge for 20 min or until mixture thickens but does not harden.
• this should allow enough time to cook cupcakes and take them out of the oven to cool.
• pour or spread white chocolate ganache over cooled cupcakes and leave in fridge to set.
• relax and enjoy!

STRAWBERRY-CREAM CHEESE CUPCAKES WITH CAKE MIX

Steps:

• Line two 12-cup muffin tins with paper liners. Preheat the oven to 350 degrees F (175 degrees C), or to 325 degrees F (165 degrees C) if using dark or nonstick pans.
• Mix cake mix, sour cream, oil, water, and eggs with a spoon in a large bowl until well blended; batter will be thick. Divide batter evenly between the prepared muffin cups.
• Cut cream cheese into 24 pieces. Stir preserves in a bowl until smooth.
• Place one piece of cream cheese on top of each cupcake and press slightly into the batter. Spoon 1/4 teaspoon preserves over the cream cheese.
• Bake in the preheated oven until tops are golden brown and spring back when lightly pressed, 18 to 23 minutes; some preserves may show in the tops of the cupcakes. Cool in the tins for 10 minutes then transfer to a wire rack and let cool, about 30 minutes.
• Spread frosting over the cooled cupcakes. Garnish with strawberry slices.