Strawberry And Cream Cupcakes Food

STRAWBERRIES AND CREAM 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Follow instructions on cake mix to bake. Bake according to package.
• While they bake, finely chop five to seven strawberries until they are almost a pulp.
• In a bowl, beat the whipping cream, chopped strawberries, and powdered sugar until the mixture forms stiff peaks when the beaters are lifted up. Set aside.
• Let the cupcakes cool completely, then cut a hole in each one about the width of a quarter (leave room at the bottom of the cupcake). Press a strawberry, pointed side down into each cupcake, then top with whipped cream.
• Enjoy!

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!

STRAWBERRY CREAM CHEESE CUPCAKES

Steps:

• Mix cake mix, sour cream, oil, water in eggs in large bowl until well blended. Batter will be thick.
• Spoon batter into 24 muffin cups with paper baking cups.
• Place strawberry preserves in small bowl and stir until smooth.
• Place 1 cube of cream cheese in center of each cupcake; press in slightly. Place 1/4 tsp of preserves over the cream cheese.
• You may also press 4-5 mini chocolate chips into the cream cheese before pressing into the batter for a nice variation.
• Bake 18-23 minutes at 350 or until tops are golden brown and spring back in center. The cream cheese and preserves should sink into the center of the cupcake, some preserve may show slightly on the top.
• Cool completely and frost with cream cheese frosting.