Large Strawberry 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.

REAL STRAWBERRY CUPCAKES

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.

STRAWBERRY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
• In a medium bowl, cream together the granulated sugar, gelatin, butter and cream cheese. Beat in the eggs, one at a time, then stir in the vanilla and rum. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
• For the strawberry frosting: In a medium bowl, cream together butter and cream cheese. Add the confectioners' sugar, rum and strawberry extract.
• For the strawberry filling: Cut the strawberries into small pieces and place into a medium saucepan. Add the sugar and bring to a light boil. Once the filling begins to boil, turn off the heat, add the rum and let sit for 10 minutes to cool.
• To assemble: Core out the center of the cupcakes and fill with strawberry filling. Then cover the tops of the cupcakes with the strawberry frosting.

LARGE STRAWBERRY CUPCAKES

Steps:

• Pre-heat oven to 160°c fan oven (that's the oven I have).
• Use some fancy cupcake cases to line a cupcake/muffin tray( I made 24 with this recipe).
• I used a Kenwood mixer, I started by beating the butter & sugar until light, pale & fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in vanilla extract.
• Sift flour & add it in two batches to the butter mixture. Blend in 1 tablespoon of the strawberry puree after first part of flour has been added, then blend in the rest of the flour with the rest of the strawberry puree. Your aim is to have a cake batter that slowly drops of the back of the mixing spoon, if batter still seems a bit 'dry' then blend in a tablespoon of room temperature soured cream.
• Using an ice-cream scoop( I have found this gives the perfect amount of batter for cupcake cases), place a scoop of batter into each case, gently tap tray on counter to level cakes & release any air in the batter.
• Place tray on oven shelf just above centre, bake 20 minutes - until a skewer inserted comes out clean.
• Cool in tin 5 mins, then remove carefully to a wire rack to cool completely.
• Use a strawberry frosting to pipe onto cakes, add a whole strawberry with stalk left on, then place large white chocolate buttons around the edge. Sprinkle with white chocolate strands or curls - place covered in fridge to harden the frosting.
• When serving remove 1 hour before serving. I have found it is easier to eat these with a spoon!