BERRY CUPCAKES
Pledge allegiance to these berry cupcakes via a cake-stand Monument crowned with flags.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 34
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees, with racks in middle and lower positions. Line 3 muffin tins with 34 liners. Whisk together 3 cups flour, the baking powder, and salt.
- Beat butter, 1 1/2 cups sugar, and the vanilla until pale and fluffy. Scrape down sides of bowl as needed. Beat in flour mixture in 3 additions, alternating with milk.
- Beat whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff, glossy peaks form. Using a rubber spatula, fold one-third of the whites into batter, then carefully fold in remaining whites. Gently toss blueberries with remaining 1/4 cup flour to coat. Gently fold floured blueberries into batter. Divide batter evenly among cupcake liners.
- Bake until cupcakes spring back when touched, 23 to 25 minutes. Let cool in tins on wire racks for 10 minutes. Remove cupcakes from tins, and let cool completely on wire racks. Frost cupcakes and garnish each with a raspberry.
ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES
Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
- In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
- Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
- In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
- Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g
BERRY SURPRISE CUPCAKES
These cupcakes have a surprise inside them: Fruit Roll-Ups. They give these cupcakes a sweet fruity flavor and they are sure to be a hit at any get-together.-Susan Lucas, Brampton, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water, egg whites and canola oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups half full. Cut each fruit roll into eight pieces; place one piece over batter in each cup. Fill two-thirds full with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with Fruit Snacks.
Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
HUNGRY GIRL'S BERRY-LICIOUS CUPCAKES
This recipe is from Hungry Girl's new book. Weight Watchers points value is 3 points per serving. The servings from this recipe is 12.
Provided by CookingONTheSide
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a medium bowl, combine whipped topping, cream cheese, Splenda, vanilla extract, 1 drop of food coloring and syrup.
- Using an electric mixer at medium-low speed, blend until frosting is thoroughly mixed, about 1 minute.
- Chill frosting in freezer for 20 minutes and then transfer to refrigerator until ready to frost cupcakes.
- In a large bowl, combine cake mix, soda and egg whites; add pureed strawberries and remaining drop of food coloring.
- Mix with an electric mixer at medium-high speed until smooth, about 45 seconds.
- Coat a 12-cup muffin pan with cooking spray, or line with cupcake wrappers. Evenly spoon batter into prepared muffin pan.
- Bake until firm, about 15 to 20 minutes.
- Remove from oven and cool completely in pan.
- Once cool, remove cupcakes from pan and evenly spread with frosting. Yields 1 cupcake per serving.
Nutrition Facts : Calories 100.7, Fat 2.4, SaturatedFat 0.4, Sodium 164.2, Carbohydrate 17.6, Fiber 0.3, Sugar 12.2, Protein 2.2
GRAMMY'S BLUEBERRY CUPCAKES
This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.
Provided by KFREESE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
- Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
- Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g
BERRY-TOPPED WHITE CUPCAKES
Guests just love these yummy white cupcakes that are topped with a cream cheese frosting. The strawberry-blueberry garnish makes them the perfect treat for a patriotic-themed party on Memorial Day or Fourth of July. -Judy Kenninger, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 22 cupcakes.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites., With a spoon, gently fill foil- or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and lemon juice. Frost cupcakes. Top with berries.
Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 207mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
STRAWBERRY CUPCAKES
Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
- Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
- Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.
Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium
BERRY SURPRISE CUPCAKES
Make and share this Berry Surprise Cupcakes recipe from Food.com.
Provided by josamky1063
Categories Dessert
Time 43m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Place paper liners in 24 (2-1/2-inch) muffin cups.
- Combine cake mix, egg whites, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Fill each liner half full with batter.
- Cut three fruit snack sheets into 9 equal pieces. (You will have 3 extra squares.) Place each fruit snack piece on top of batter in each cup. Pour remaining batter equally over each. Bake at 350°F for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely. Frost cupcakes with Vanilla frosting. Decorate with fruit snack shapes, if desired.
- Variation To make a Berry Surprise Cake, prepare cake following package directions. Pour half the batter into prepared 13×9×2-inch pan. Place 4 fruit snack sheets evenly on top. Pour remaining batter over all. Bake and cool as directed on package. Frost and decorate as directed.
Nutrition Facts : Calories 182.3, Fat 8.4, SaturatedFat 1.4, Sodium 83.8, Carbohydrate 25.7, Sugar 23.9, Protein 0.9
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5/5 (3)Category DessertCuisine AmericanTotal Time 1 hr 45 mins
- Combine the berries and lime juice in a small saucepan; bring to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until they've become soft enough to mash effortlessly. It should look like thick berry jam. Once the mixture can coat a spoon (you should have 1/4 cup of berry puree) remove from heat. Allow mixture to cool completely before using. <--- That part is SUPER important! You can place the puree in the fridge to speed this process up.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on medium-speed (scraping down the sides as needed) until completely smooth; about 2 minutes. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the berry puree and beat until completely combined; about 1 minute. Add in the salt. Once all of the ingredients have been added, increase the mixer speed to medium-high and beat frosting for a full 2 minutes - this thickens up the frosting and makes it nice and fluffy. If the frosting appears too thin, you may add a little more confectioners' sugar; if the frosting appears too thick, you may add a teaspoon or two of milk. Frost cooled cupcakes as desired and top with fresh berries, if using.
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