Strawberries And Cream Cupcakes Filled Food

STRAWBERRIES AND CREAM CUPCAKES (FILLED)

Steps:

• For Cake: Set egg whites, buttermilk and butter out at room temperature for, no less than, 30 minutes. Prepare muffin pan by placing aluminum muffin cups in each indention.
• Preheat over to 350 degrees. Combine flour, baking powder, baking soda and salt in a small mixing bowl; set aside. Cream butter, sugar, and vanilla in a separate bowl (medium mixing bowl). Add egg whites, little by little, until completely combined. Alternately adding flour and buttermilk, beat after each addition until all is combined.
• Pour a 1/4 cup scoop of cake mixture into each muffin cup. Bake at 350 degrees for 18-20 minutes. Take out of oven to cool; while preparing filling and frosting.
• Marshmallow Creme filling: Place egg whites and cream of tartar in a stand-up mixer, such as Kitchen-Aid. Whip on medium while making the syrup. Combine sugar, corn syrup, water, and salt in a small saucepan over medium heat. Bring to a boil, stirring occasionally, until mixture has reached 240 degrees (you will need a candy thermometer for this). Add syrup, slowly, to the now whipped egg whites. Once combined, whip for an additional 6-8 minutes until thickened. Creme should be thick and glossy.
• Strawberry Creme Buttercream Frosting: Whip butter, until creamy, in a small mixing bowl. Add marshmallow creme and vanilla; combine until smooth. Sift 10x sugar over creamed mixture and combine; this will assure no lumps form. Add pureed strawberries; mixture will be loose once combined. Add 10x sugar, a 1/2 cup at a time, until desired consistency is reached.
• Cool cupcakes completely. Once cooled, pipe your marshmallow creme into the middle of each cupcake; stick tip about half way into the middle of the cupcake and squeeze for a second, letting loose and lifting the pastry bag away with care. Using another pastry bag, pipe frosting onto cupcakes using an up and down continual motion to create a slight wave; starting from the outside, in (let a little bit of the cream filling show in the center; which creates a flower effect).
• Let cupcakes sit for 30 minutes before serving. Store in the refrigerator for freshness.

STRAWBERRY AND CREAM CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.
• Cool in pan 10 minutes; remove from pan to cooling rack.
• Cool completely, about 30 minutes.
• Stir 1 or 2 drops food color into frosting.
• Frost cupcakes.
• In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
• Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
• Garnish with fresh strawberries, if desired.

STRAWBERRIES AND CREAM CUPCAKES

Steps:

• pre-heat oven to 180 degrees celcius
• melt butter over low heat until almost all of the butter is melted. take off heat. the rest of the butter should melt in radiant heat. cool for 1 min
• whisk eggs and milk in a medium bowl until well combined and slightly frothy. add butter and whisk well.
• combine flour and sugar in a large bowl. make a well in the centre. pour in egg mixture. stir until well combined and smooth.
• add food dye and strawberry essence. mix well.
• pour batter into 12 hole cupcake tin or patty cases in tin and bake for 12-15 minutes or until light golden colour
• whilst cupcakes are cooking place white chocolate aand cream in a china bowl in a saucepan full of water and boil on medium heat whilst stirring chocolate and cream. stir until melted, smooth and combined.
• put chocolate mix in the fridge for 20 min or until mixture thickens but does not harden.
• this should allow enough time to cook cupcakes and take them out of the oven to cool.
• pour or spread white chocolate ganache over cooled cupcakes and leave in fridge to set.
• relax and enjoy!

CREAM-FILLED VANILLA CUPCAKES WITH STRAWBERRY BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F.
• Line two standard 12-cup muffin tins with pink paper liners; set aside.
• Whisk together flour, baking powder, and salt in a medium bowl; set aside.
• Cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each egg. Add vanilla.
• Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds.
• Fill each muffin cup about 3/4 full with batter; do not over-fill.
• Bake until a cake tester inserted into centers comes out clean, about 17 minutes.
• Let cool in tin on wire racks 10 minutes. Remove cupcakes from tin and decorate.
• If filling with cream, use a small spoon or the tip of a knife to make a small hole in the center of each cupcake, going about half way through the cupcake. Fill the hole with cream and then pipe buttercream on top.
• Make Strawberry Buttercream:.
• Cream the butter in the mixer on medium-high speed for about 3 minutes. On slow speed, gradually add about 2 cups of powdered sugar and turn back up to high for a few minutes to really incorporate the sugar. Turn to slow speed again and fold in the strawberries. Add more sugar until desired consistency is achieved. Once all the sugar is incorporated, turn to medium-high for a few minutes to mix well.