Fresh Strawberry Icelandic Skyr Yogurt Cupcakes Food

STRAWBERRY CUPCAKES

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.

FRESH STRAWBERRY ICELANDIC SKYR YOGURT CUPCAKES

Steps:

• Preheat oven to 350 F and line 12 muffin cups.
• Mix dry ingredients.
• In a separate bowl; whisk oil, milk, yogurt, and vanilla.
• Add wet ingredients to dry ingredients until mixture starts to come together. Then add chopped strawberries. Avoid over-mixing.
• Fill muffin cups 3/4 full.
• Bake on center rack about 25-30 minutes (until toothpick comes out clean). Poke away from strawberry pieces as the tooth pick will not provide an accurate result.
• Cool on baking rack.

VANILLA YOGURT CUPCAKES WITH STRAWBERRY FROSTING

Steps:

• Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside.
• In a medium bowl, whisk the flour, baking powder, and salt together until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes.
• Gradually beat in the eggs, one at a time, mixing well after each addition. Stop to scrape down the sides and bottom of the bowl as needed. Beat in the vanilla.
• Add half the flour mixture and mix at low speed until almost combined. Add the yogurt and continue to mix until almost combined. Finally, add the remaining flour mixture and mix just until combined.
• Divide the batter between the prepared muffin cups and bake for 20-25 minutes. While cupcakes are baking, begin preparing the strawberries for the frosting - see instructions below.
• Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before frosting.
• Add strawberry puree to a small saucepan. Cook over medium-high heat, stirring occasionally until the puree has reduced to 2-3 tablespoons.
• Remove from heat and transfer to a small bowl. Allow the puree to cool completely, stirring every so often.
• Once the puree has cooled, add the butter to the bowl of a stand mixer fitted with the paddle attachment or to a large bowl using an electric hand mixer. Beat on medium-high speed until creamy and pale in color, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
• Add the salt and half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
• Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
• Add the puree and beat at medium-low speed until fully mixed in.

FRESH STRAWBERRY CUPCAKES

Steps:

• Mix together flour, baking soda, sugar and nuts in a bowl.
• In another bowl, beat together eggs, flavoring and oil until well blended.
• Add strawberries, and beat at slow speed of mixer until berries are partially broken.
• Beat in flour mixture SLOWLY until smooth, but pieces of berries are still visible.
• Pour batter into greased or paper-cup lined muffin tins, filling to half.
• Bake in 350` oven for 30 minutes, or until they test done.
• NOTE: This recipe can be baked in a greased 9x5x3-inch loaf pan at 350` for 1 hour, or until done. Sprinkle with powdered sugar, if desired.

KID PLEASING STRAWBERRY CUPCAKES

Steps:

• Heat oven to 350°F.
• Line 24 muffin cups with paper baking cups.
• In a large bowl, combine cake mix, sour cream and eggs.
• Stir with a spoon until well blended.
• Reserve 1 1/2 cups batter.
• Fill paper-lined muffin cups 1/2 full with remaining batter.
• Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoonful of the preserves.
• Spoon remaining 1 1/2 cups batter evenly over each filled cup; covering preserves.
• (Muffin cups should be 3/4 full).
• Bake at 350°F for 20-30 minutes or until tops spring back when lightly touched in center.
• Cool 1 minute; remove from pan.
• Cool completely.
• Store in refrigerator.