Out Of This World Strawberry Cupcakes Food

STRAWBERRY CUPCAKES FROM SCRATCH

Steps:

• Preheat oven to 350 degrees. Line muffin tin with 12 cupcake liners; set aside.
• To make the strawberry concentrate, puree 8 ounces of strawberries in either a blender or food processor. Pour the mixture into a small saucepan over medium heat. Bring to a boil and reduce to simmer. Simmer over low heat until mixture thickens to about half its size, stirring frequently, about 15-20 minutes. Set aside to cool.
• To make the strawberry cupcakes, whisk together the flour, baking powder, and salt in a medium bowl; set aside. In a large bowl or stand up mixer, cream together the butter and sugar until fluffy. Beat in the eggs, milk, ⅓ cup of strawberry concentrate, and vanilla. Pour in the dry ingredients and stir to combine.
• Divide the batter evenly among the muffin liners. Bake for 20-25 minutes, or until toothpick inserted in middle of cupcake comes out clean. Cool on wire baking rack completely before adding frosting.
• To make the strawberry frosting, use a handheld mixer to cream together the butter and cream cheese until well combined. Add in 2 tablespoons of the strawberry concentrate and mix to combine. Add in the powdered sugar and mix until frosting is well combined. Frost the cupcakes as desired and garnish with a strawberry.

OUT-OF-THIS-WORLD CUPCAKES

Steps:

• Prepare cake batter according to package directions for cupcakes. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., Tint frosting with food coloring of choice. Frost cupcakes and decorate as desired with decorating gel and assorted toppings.

REALLY REAL STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
• Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
• Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
• Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
• Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

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.

LIZZIE'S STRAWBERRY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Spray 2 cupcake pans with cooking spray.
• With an electric mixer, beat the cake mix, gelatin, oil, strawberries and a 1/2 cup water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20 minutes. Let cool in the pan, and then remove before icing.
• For the icing: In a blender or food processor, puree the butter, sugar and strawberries for the glaze until smooth; it may take a few minutes to come together. Poke holes in the cupcakes with a toothpick, then spoon the icing over, allowing some of it to seep into the cake. Store the cupcakes, covered in the refrigerator, for up to 2 weeks.

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.

OUT OF THIS WORLD COOKIES

Steps:

• Mix first three ingredients together in a sauce pan. Bring to a boil, remove from heat. Add the rest of the ingredients. Drop from teaspoon onto waxed paper. Let cool and serve.

OUT-OF-THIS-WORLD CAKE

Steps:

• CAKE:.
• Prepare and bake cake according to directions on box for a 9x13 pan using the water, oil, and eggs in the boxed mix.
• Let sit for about 5-10 minutes and then pierce the top of the cake with a fork.
• TOPPING:.
• Pour the undrained pineapple over the baked layer.
• Mix the milk, pudding mix, and vanilla in a medium mixing bowl.
• In another medium mixing bowl beat the cream cheese at high speed till light and fluffy.
• Add the pudding mixture to this beating till smooth.
• Spread over the prepared layers.
• Top with whipped topping.
• Sprinkle with the coconut and pecans.
• Chill covered for several hours.

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.