STRAWBERRY AND CHAMPAGNE CUPCAKES RECIPE BY TASTY
Here's what you need: coconut cream, icing sugar, coconut oil, maple syrup, almond milk, flour, baking powder, salt, sugar, water, strawberry, champagne
Provided by Ellie Holland
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 12
Steps:
- Prepare the coconut cream by whipping the coconut cream and icing sugar together, until you form soft peaks.
- Leave to chill in the fridge until set, for about 30 minutes.
- Meanwhile, preheat the oven to 180°C (350˚F) and line a cupcake tray with 12 cases.
- Make the cupcakes by mixing the coconut oil, maple syrup, and almond milk together.
- Fold in the flour, baking powder, and salt.
- Spoon into the cupcake cases.
- Bake for 15 minutes, or until golden brown and springy to the touch.
- While the cakes are baking, make the strawberry champagne syrup by bringing the sugar, water, strawberries, and champagne to the boil in a saucepan over a medium-high heat.
- Simmer until the syrup is slightly thicker and has changed colour to a deep red. Set aside.
- Take the cakes out of the oven and leave to cool slightly for a couple of minutes.
- Poke several holes in each one and pour about 2 teaspoons of the strawberry champagne syrup on top, so that it seeps into the holes and is glistening on top.
- Spoon the coconut cream on top and garnish with a strawberry.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 78 grams, Fat 24 grams, Fiber 0 grams, Protein 2 grams, Sugar 74 grams
PRETTY IN PINK STRAWBERRY CHAMPAGNE CUPCAKES
Provided by Food Network
Time 40m
Yield 18 to 19 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners.
- Sift together the flour, sugar, baking powder, and salt in a medium bowl.
- Place the strawberries in a food processor and process until pureed. Measure out 1/2 cup of the puree, and reserve the extra for the frosting.
- In the bowl of a stand mixer with a paddle attachment, mix the strawberry puree, eggs, Champagne, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
- Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
- For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, about 4 minutes. (While whipping the cream, place a washcloth over the mixer to prevent splatters on countertop.)
- While the cream is whipping, melt the marshmallows in a heat-proof bowl in the microwave on high for 15 seconds. Stir with a rubber spatula, and plop the melted marshmallows into the whipping cream once the soft peaks are reached. Continue to whip until stiff peaks are formed. Turn the speed to medium and add the sugar and 1/4 cup reserved strawberry puree. Whip until all the ingredients are incorporated, about 30 seconds.
- To assemble: With a pastry brush, brush the tops of the cooled cupcakes with the Champagne Simple Syrup. Place the frosting in a piping bag with a tip of your choice, and pipe a large dollop or multiple swirls on the tops of the cupcakes.
- In a medium saucepan over medium-high heat, stir the Champagne and sugar together with a wooden spoon until the sugar has completely dissolved. Reduce the heat to medium, and continue to cook until the mixture has reduced to about half and can line the back of the spoon, about 5 minutes.
- Allow to cool slightly.
STRAWBERRY CUPCAKES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 24 to 30 cupcakes
Number Of Ingredients 19
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.
STRAWBERRY CUPCAKES
Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium
STRAWBERRY CHAMPAGNE CUPCAKES RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, combine dry cake mix and champagne. Add oil, eggs. Beat with a KitchenAid electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar or pearls.
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