Strawberry Filled Cupcakes With Whipped Cream Frosting Recipes

STRAWBERRY FILLED CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat the oven to 350° F, and prepare your muffin tins by adding cupcake liners to each muffin cup.
• Add the eggs to a large bowl, and beat well.
• Then add the sugar and continue beating for about 30 seconds.
• Add the canola oil and vanilla extract, beating until well combined.
• In a separate bowl, whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt. Then gradually add dry ingredients to the mixture, alternating adding the dry ingredients with the buttermilk.
• Beat until everything is well combined; the batter will be thin. Then divide the cupcake batter into the cupcake liners, filling each one about 2/3 full.
• Bake the vanilla cupcakes at 350° F for about 12 to 14 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Then allow them to cool on a wire rack.
• Core the cupcakes. If you don't have a cupcake corer, that's ok. A melon baller works great, as does a simple butter/table knife, paring knife, or even an apple corer.
• Fill the cupcakes with about 1/4 teaspoon of the chopped berries, and then replace the cored portion of the cupcake.
• To make the frosting, combine the cream cheese, sugar, and vanilla extract in a large mixing bowl, beating until creamy.
• Gradually add in the heavy whipping cream, beating the frosting until stiff peaks form.
• Then add a spoonful of frosting to each vanilla cupcake, and top it off with a whole fresh strawberry, sliced strawberry, or a teaspoon of chopped strawberries.

STRAWBERRIES AND CREAM CUPCAKES

Steps:

• Preheat oven to 350°F. Line A12-count muffin pans with cupcake liners.
• Add the hulled strawberries to a food processor and puree until fully broken down.
• Place a strainer over a saucepan and strain the seeds from the puree, mixing and scraping the strainer to stop it from being clogged by seeds.
• Bring strained liquid to boil over medium-high heat and cook (stirring occasionally), until reduced to a ½ cup of syrupy liquid. Set aside to cool while preparing the ingredients for the cake.
• Cream the butter and sugar together until light and fluffy. Add the milk and strawberry reduction and blend until smooth. Mix in the eggs and vanilla.
• Add the flour, baking powder and salt. Mix until combined.
• Using a large ice cream scoop, fill the cupcake liners 3/4 of the way full. This recipe makes 12 large cupcakes.
• Bake for 20 minutes or until the tops of the cupcakes spring back when gently touched and a cake tester comes out clean.
• Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
• Add all of the ingredients into a food processor or mixer. Whip until thick (You'll know it's ready to use when you run a spoon through it and it doesn't collapse into the crevice).
• Using a piping bag, swirl the icing onto the cupcakes and top each one with a strawberry.

STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.