CHOCOLATE-STRAWBERRY CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, salt and baking soda in a medium bowl. Combine the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until hot but not simmering; pour over the cocoa powder mixture and whisk until smooth. Let cool a few minutes, then add the granulated sugar and whisk until dissolved. Whisk in the vegetable oil, egg and vanilla, then whisk in the flour mixture until combined.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Stir together the strawberry preserves and lemon juice and brush on the warm cupcakes. Transfer to a rack to cool completely.
- Meanwhile, make the chocolate-dipped strawberries: Microwave 4 ounces semisweet chocolate in a bowl in 30-second intervals, stirring, until melted. Dip the strawberries in the chocolate; place on a plate. Let set, 20 to 30 minutes.
- Make the frosting: Microwave the white chocolate and the remaining 2 ounces semisweet chocolate in separate bowls in 30-second intervals, stirring, until melted. Let cool. Beat 6 tablespoons butter and a pinch of salt in a bowl with a mixer on medium-high speed until smooth. Beat in the melted white chocolate. Add 1 cup confectioners¿ sugar; beat until fluffy, 3 minutes, then beat in 1 teaspoon vanilla and 1 tablespoon milk. Set the white chocolate frosting aside. Repeat this step with the melted semisweet chocolate to make a semisweet chocolate frosting.
- Spoon the white chocolate frosting onto one side of a piping bag fitted with a large round tip. Spoon the semisweet chocolate frosting next to the white chocolate frosting so the two flavors are side by side; pipe the swirled frosting onto the cupcakes. Top each with a chocolate-dipped strawberry.
SUPER-DUPER STRAWBERRY SURPRISE CUPCAKES
I came up with these creamy, dreamy, jam-filled, berry-licious treats because I wanted to make something NON-chocolate for Valentine's Day (crazy, I know!). Don't be frightened by the long directions; these cupcakes are quite easy to make. The batter is based on Kim D's recipe #36970. I hope you enjoy these as much as my BF and I did!
Provided by chiclet
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- FROSTING:.
- Mix cream cheese, butter, and powdered sugar together with a hand-mixer on low speed until incorporated. Increase mixer speed to high and beat until light and fluffy (4-5 minutes) scraping down sides of bowl as necessary.
- Lower mixer speed, add vanilla extract, then beat at high speed until fluffy. Refrigerate until somewhat stiff (can be made up to 3 days in advance).
- CUPCAKES:.
- Preheat oven to 350F and prepare 18 muffin cups.
- Sift flour, baking soda, and salt together.
- In a separate large bowl, cream together butter, sugar, eggs, and vanilla extract.
- Beat for 3 minutes, frequently scraping the sides of the bowl.
- Add the 1/3 of the dry mixture to the creamed mixture, then 1/3 of the strawberries; continue until all ingredients are mixed together.
- Beat for 2 more minutes.
- Fill each muffin cup 1/3 of the way with batter and spoon 1 tsp jam into each cup. Top with remaining batter.
- Bake 20-25 minutes, until tester inserted into a cupcake comes out clean.
- Turn out onto wire racks to cool.
- When cooled completely, frost with cream cheese frosting.
Nutrition Facts : Calories 256.9, Fat 9.3, SaturatedFat 5.6, Cholesterol 47.4, Sodium 158, Carbohydrate 41.3, Fiber 0.7, Sugar 28.1, Protein 2.8
STRAWBERRY AND MASCARPONE FILLED CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 8
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.
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.
REAL STRAWBERRY CUPCAKES
Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!
Provided by drewface
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g
STRAWBERRY-ORANGE SURPRISE CUPCAKES
Exchanges: 1 fat, 1 starch, 1 carb. Carb Choices: 2. This came from Diabetic Living magazine. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Dessert
Time 34m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 19
Steps:
- Cupcakes: Preheat oven to 350. Line tweleve 2 1/2-inch muffin cups with paper bake cups. Coat cups with nonstick cooking spray. Set aside.
- In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
- In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
- In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla. Add buttermilk mixture to flour mixture. Whisk just until combined. Add finely shredded orange peel and gently stir.
- Spoon 1/2 of the batter into prepared muffin cups. Evenly spoon strawberry mixture over batter in muffin cups. Bake 14-16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack.
- Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
- Orange Cream Cheese Frosting: In a medium bowl, beat Neufchatel with an electric mixer on medium speed until smooth. Beat in greek yogurt. Stir in marmalade (frosting will thin slightly). If desired, tint frosting pink with a few drops red food coloring. Cover and chill frosting 4-24 hours before piping on cakes.
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
More about "strawberry surprise cupcakes food"
STRAWBERRY SHORTCAKE CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
STRAWBERRY SURPRISE CUPCAKES : RECIPES - COOKING …
From cookingchanneltv.com
Servings 24Calories 332 per servingCategory Dessert
FRESH STRAWBERRY CUPCAKES | CUPCAKE RECIPE LOADED …
From lifeloveandsugar.com
50 BEST STRAWBERRY DESSERT RECIPES - UNIQUE DESSERTS …
From womansday.com
VANILLA CUPCAKES WITH A STRAWBERRY SURPRISE - PRIMALLY …
From primallyinspired.com
STRAWBERRY SURPRISE CUPCAKES | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
STRAWBERRY CUPCAKES WITH A SURPRISE CENTRE - MY …
From mykitchensdrawer.com
STRAWBERRY CUPCAKES WITH FRESH STRAWBERRY BUTTERCREAM
From thebusybaker.ca
EASY STRAWBERRY CUPCAKES RECIPE • LOVE FROM THE OVEN
From lovefromtheoven.com
BEST STRAWBERRY CUPCAKES RECIPE - HOW TO MAKE STRAWBERRY …
From thepioneerwoman.com
5/5 (1)Occupation Recipe DeveloperCuisine American, Comfort FoodTotal Time 1 hr 30 mins
BAKERY CAKES & CUPCAKES - ORDER ONLINE & SAVE | GIANT - GIANT …
From giantfoodstores.com
PRODUCT LOCATOR | LITTLE DEBBIE
From littledebbie.com
CUPCAKE TRUCK MENU/ROUTE | TWISTED SISTERS SUGAR SHACK
From twistedsisterscupcakes.com
COLD STONE CREAMERY - MENU
From coldstonecreamery.com
STRAWBERRY CUPCAKES WITH FRESH STRAWBERRIES RECIPE - THE SPRUCE …
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love