Strawberry Jam Filled Cupcakes Food

JADE'S STRAWBERRY-FILLED CUPCAKES

Jade's Strawberry-Filled Cupcakes image

Provided by Giada De Laurentiis

Categories dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 17

Ingredients

1 1/4 cups all-purpose flour
1/4 cup quinoa flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup sugar
1 stick butter, at room temperature
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
1/3 cup strawberry fruit spread or jam
1/4 cup semisweet chocolate chips, such as Ghirardelli
1 stick butter, at room temperature
3 3/4 cups powdered sugar
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons strawberry fruit spread or jam
Special equipment: 12-cup muffin pan; 12 paper cupcake liners, such as Betty Crocker Standard Size Baking Cups

Steps:

Cook's Note: Quinoa flour can be found at health food stores.
For the cupcakes: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
Whisk together the flours, baking powder and salt in a medium bowl.
Beat the sugar and butter in a large bowl until combined, using an electric hand mixer. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon half of the batter into the prepared muffin cups (about 2 tablespoons of batter in each cup). Spoon 1 teaspoon of the strawberry fruit spread into the center of the batter. Spoon the remaining batter on top to cover the fruit spread completely. Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
For the frosting: Place the chocolate chips in a small bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat.
Beat the butter in a medium bowl until light and smooth, using an electric hand mixer. Beat in 3 cups of the powdered sugar, milk and vanilla until smooth and creamy. Remove half of the frosting and place in a small bowl.
Add the melted chocolate to one bowl of the frosting and stir until smooth.
Stir the strawberry fruit spread and the remaining 3/4 cup powdered sugar into the other bowl of frosting and stir until smooth.
Frost the tops of the cupcakes with desired frosting using a small spatula. Allow the frosting to set for 20 minutes before serving.

POCKETS OF STRAWBERRY CUPCAKES

Pockets of Strawberry Cupcakes image

There's a strawberry surprise in each sweet cupcake smothered in creamy vanilla frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2/3 cup seedless strawberry or raspberry jam
6 to 8 medium strawberries (about 6 oz), hulled
2 containers Betty Crocker™ Whipped fluffy white frosting
12 strawberries, sliced, for garnish if desired

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. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
Spoon jam into resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 1 tablespoon jam into center of each cupcake for filling.
Place 6 oz strawberries in blender. Cover; pulse 20 seconds to puree strawberries. Measure 1/2 cup of the strawberry puree into medium bowl. Stir in both containers frosting until well mixed. Generously frost cupcakes. Garnish with sliced strawberries. Store loosely covered in refrigerator.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 5 g, TransFat 2 g

STRAWBERRY AND MASCARPONE FILLED CUPCAKES

Strawberry and Mascarpone Filled Cupcakes image

Provided by Giada De Laurentiis

Categories dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)
1 (8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

Special equipment: 1 muffin tin
Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.
In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.