REAL STRAWBERRY FROSTING
I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!
Provided by Candice
Categories Desserts Frostings and Icings
Time 40m
Yield 18
Number Of Ingredients 5
Steps:
- Place strawberries in a blender; puree until smooth.
- Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
- Beat butter with an electric mixer in a bowl until light and fluffy.
- Beat 1 cup confectioners' sugar into butter until just blended.
- Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
- Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
- Beat last 1/2 cup confectioners' sugar into mixture until just blended.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 25 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 24.3 g
STRAWBERRY CUPCAKES
These fresh Strawberry Cupcakes have a delicious strawberry flavor and chunks of fresh strawberries in the cake batter. Then they're frosted with strawberry frosting made from real berries for the perfect pretty-in-pink cupcake.
Provided by Fiona Dowling
Categories Dessert
Time 1h18m
Number Of Ingredients 19
Steps:
- Push the strawberry puree through a metal sieve to remove the seeds (this is optional for the cupcake batter).
- Add the strawberry puree to a medium saucepan over medium heat. Stir gently as the puree comes to a gentle boil. Boil for about 10-15 minutes while stirring, until the puree has reduced to about 1/3 of its original volume - 1/4 cup. Cool fully.
- Preheat the oven to 350F degrees and line muffin pans with muffin papers. You'll end up with about 18 cupcakes total.
- In a medium bowl whisk together the cake flour, baking soda, baking powder and salt.
- In a large bowl beat the butter and sugar until fluffy (about 3 minutes). Beat in the egg and egg white 1 at a time.
- In a liquid measuring cup, whisk together 1/4 cup of reduced strawberry puree, the vanilla extract, and buttermilk.
- Beat about 1/3 of the flour mixture into the butter mixture, alternating with about 1/3 of the buttermilk mixture. Repeat the process until all the flour mixture and buttermilk mixture are added.
- Gently fold the chopped strawberries into the cupcake batter using a rubber spatula.
- Spoon the batter into the prepared muffin pan, filling each muffin paper about 2/3 to 3/4 full.
- Bake in the preheated oven for 16-19 minutes, or until the tops are set and an inserted toothpick comes out clean.
- Push the strawberry puree through a metal sieve to remove the seeds. (This is recommended for the frosting).
- Add the strawberry puree to a medium saucepan over medium heat. Stir gently as the puree comes to a gentle boil. Boil for about 15 minutes while stirring until the puree is thick like jam.
- Remove the pan from the heat and cool the puree fully. I typically put it in the fridge or freezer to speed up the process.
- In a large bowl using an electric mixer, beat the butter until fluffy (about 3 minutes).
- Turn the mixer down to low speed and beat in 2 cups of powdered sugar, turning the mixer up to medium speed as you incorporate the sugar.
- Beat in 2 tablespoons of the thick, jam-like strawberry puree. **It must be completely cold before adding to the butter, otherwise, your frosting can separate and get watery.
- Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached.
- If the frosting seems too thick, beat in a little cream about 1 tablespoon at a time until the desired consistency is reached.
- Optionally, mix in the red food coloring.
- Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and pipe the cupcakes. (I used a 1M tip).
DELICIOUS STRAWBERRY CAKE AND STRAWBERRY CREAM CHEESE FROSTING
Saw this recipe in the "Cooking with Paula Deen" magazine and wanted to save the recipe for myself and share it with you as well. :) Looks so delicious I can't wait to make it. When preparing the frosting you will have left over "strawberry puree" to use for another time. (
Provided by Marsha D.
Categories Dessert
Time 40m
Yield 1 9 inch cake
Number Of Ingredients 11
Steps:
- Preheat Oven to 350'.
- Lightly grease 2 round 9 inch cake pans and lightly flour insides.
- In a large mixing bowl, combine cake mix and strawberry gelatin.
- Add strawberries, eggs,oil, and water.
- Using a electric hand mixer ( or a Kitchen Aid Mixer) beat on medium speed until smooth.
- Pour into greased prepared pans and bake in oven for 20 minutes or until a tooth pick inserted in center comes out clean.
- Let cool in pans for 10 minutes.
- Remove from pans and let cool completely on a wire rack.
- When the cakes are cooling prepare the Strawberry Cream Cheese Frosting.
- In another large mixing bowl using a electric hand mixer (or Kitchen Aid Mixer), beat together butter and cream cheese on medium speed until creamy.
- Add in 1/4c. strawberry puree, reserving the remaining for another use.
- Add in the strawberry extract.
- Slowly add in the confectioners sugar and beat until smooth.
- When the cake rounds have cooled spread the strawberry frosting in between layers and on top and sides of cake.
- Garnish with sliced fresh strawberries, if desired.
- Note: For pinker frosting add 2 to 3 drops of red food coloring to the frosting.
Nutrition Facts : Calories 8698, Fat 309.5, SaturatedFat 102, Cholesterol 1115.9, Sodium 5301.4, Carbohydrate 1452.7, Fiber 15.6, Sugar 1293.6, Protein 72.1
DELICIOUS STRAWBERRY CUPCAKES & STRAWBERRY FROSTING
This recipe came from the Martha Stewart Show. Saw these made and knew I had to have this recipe. Made these for my husband for Valentine's Day and our 6th year anniversary. They are wonderful!! Made with fresh strawberries in both cupcake and frosting. NOTE:: For best results.... let butter and eggs come to room temperature before using and use pure vanilla extract.
Provided by Marsha D.
Categories Dessert
Time 30m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350'.
- Using cupcake liners, place 12 liners in a muffin pan and set to the side.
- In a medium bowl, combine flour, baking powder and salt and set a side.
- In a food processor or blender add strawberries and process until pureed.
- Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
- Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
- Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
- Add vanilla extract if using.
- Mix together milk and 1/3c strawberry puree.
- Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
- Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
- Bake for 20 to 25 minutes, or until lightly browned.
- Cool cupcakes completely on a wire rack before adding the frosting.
- To make the Strawberry Frosting:.
- Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
- Reduce speed to low and add powdered sugar and blend well.
- Add vanilla extract and 3TBS of the strawberry puree, blend well.
- Using a knife frost the cupcakes and top with decorative candies.
Nutrition Facts : Calories 477.3, Fat 23.8, SaturatedFat 14.8, Cholesterol 77.2, Sodium 113.6, Carbohydrate 64.8, Fiber 0.7, Sugar 51.5, Protein 3.2
REAL STRAWBERRY CUPCAKES
Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!
Provided by drewface
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
- Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
- In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
- Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
- To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g
THE BEST STRAWBERRY FROSTING
Ran across this when looking for a tastier way to frost cupcakes. This recipe is so delicious and versatile, I can see a world of possible flavor combos. Try it, and betcha use it time and time again!
Provided by Aunt Yaya
Categories Dessert
Time 5m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- In large mixing bowl combine the fluff, softened butter, salt and jam.Beat at medium speed til well-blended. Reduce speed to slow, and gradually add in the powdered sugar and vanilla. Beat until well blended and creamy.
- You can substitute any flavor of jam you wish, or 6 oz. melted chocolate to get a variety of frostings and cake combinations.
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