Fresh Strawberry Cupcakes With Whipped Cream Frosting Food

FRESH STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Position a rack in the center of the oven and preheat the oven to 350ºF. Line muffin pans with paper liners, set aside.
• In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside. In a food processor, pulse the strawberries until they turn into small pieces, do not puree them. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together for 2 minutes on medium speed. Add in the yogurt and continue to beat. When mixed, add the eggs, one at a time, waiting for each to incorporate before adding the next. Add the vanilla. With the mixer on low, add the flour mixture in 3 additions alternating with the 1/4 cup milk in 2 additions until just combined. Make sure to start and end with the flour mixture. Fold in the chopped strawberries.
• Divide the batter into prepared pans. Fill each up 2/3 full. Bake the cupcakes for 19-22 minutes or until a cake tester comes out with just a few crumbs. Let cool completely before frosting.
• For the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream with the sugar on the medium setting until soft peaks start to form, bout 3-4 minutes. Add the strawberry jam and continue to beat until the whipped cream holds it's shape, 30 seconds. Do not over beat.
• Frosting can be made one day in advance and stored in the refrigerator, covered.

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.

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.

FRESH STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350F and line muffin pans with liners. Set aside.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
• In a separate bowl, combine melted butter and sugar. Whisk together until well combined. With a wooden spoon, stir in beaten eggs, yogurt, milk, and vanilla until fully incorporated.
• Carefully combine dry ingredients with wet ingredients with a rubber spatula. Fold with spatula just until no lumps remain, but do not overmix. Gently fold in the minced strawberries and its juices until combined.
• Divide batter evenly into lined muffin pan. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake. Let cool in muffin tin, on top of wire rack. Cool completely before frosting.
• While cupcakes cool, make the frosting: In a blender or small processor, blend freeze dried strawberries until finely ground into a powder. Set aside.
• Place mixing bowl and beaters in freezer for a couple minutes to get them very cold.
• In a small bowl, combine gelatin with 2 TB water and allow gelatin to dissolve and soak up the water, about 1 minute. Microwave for 20 seconds to melt gelatin mixture. Set aside.
• In cold mixing bowl, combine heavy cream, powdered sugar, and the strawberry powder. Beat until it reaches soft peaks. Check that melted gelatin is no longer hot, but a warm liquid (if it has firmed up, microwave 10 seconds and stir until just warm.) Continue to beat whipped cream to stiff peaks, while gradually pouring liquid gelatin directly into the beaters. This will stabilize your whipped cream so that it does not become runny and keeps its shape well!
• Keep chilled until ready to frost. Frosted cupcakes will keep well at moderate room temperature for several hours, or cover and keep chilled if room temp is too warm.

FRESH STRAWBERRY FROSTING

Steps:

• In mixer, combine butter, sugar and vanilla.
• Add strawberries, one at a time, until you reach the desired consistency.
• I wouldn't use frozen strawberries for this recipe.
• For a smaller cake, the Zaar conversion isn't quite right. Here is what I do:.
• 10x13 or two layer cake: 2 cups powdered sugar to just under 1/4 c butter.
• 9x9 or one layer cake: 1 cup powdered sugar to just under 2 T butter.