Super Duper Strawberry Surprise Cupcakes Food

STRAWBERRY SURPRISE CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, sour cream and eggs. Beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups half full. Drop 1/2 teaspoon preserves into center of each cupcake; cover with remaining batter., Bake until a toothpick inserted in the cake portion comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Pipe frosting over cupcakes and top each with a strawberry half.

SUPER-DUPER STRAWBERRY SURPRISE CUPCAKES

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.

STRAWBERRY-ORANGE SURPRISE CUPCAKES

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.