Sweet Strawberry Cupcakes From Sprinkles Cupcake Shop Food

SPRINKLES' STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
• Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
• In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
• With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
• Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

SWEET STRAWBERRY CUPCAKES FROM SPRINKLES CUPCAKE SHOP

Steps:

• Preheat oven to 350 degrees.
• Fill a 12 cup cupcake pan with cupcake liners.
• Whisk together flour, baking powder, baking soda and salt. Set aside.
• Add vanilla and strawberry puree to milk and set aside.
• In standing mixer, cream butter and sugar on medium-high speed until light and fluffy.
• Slowly add egg and egg whites and mix on medium speed until blended.
• With mixer on low speed, add half the flour mixture until just blended.
• Add milk mixture and mix just until blended.
• Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
• Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch.
• Frosting: Beat butter and salt on medium speed until light and fluffy.
• Reduce speed and gradually add confectioner's sugar and beat until incorporated.
• Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.

STRAWBERRY CUPCAKES

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.

STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees; line 12-count muffin tin with paper liners.
• Beat sugar and butter until light and fluffy.
• Add egg, yogurt, and vanila, blending until smooth.
• Slowly add dry ingredients until just incorportated, then beat in strawberries.
• Drop batter into liners and bake for 20-25 minutes, or until toothpick comes out clean.
• I like these best with a chocolte frosting (like a chocolate-covered strawberry!) but they are (almost) as good unfrosted.

STRAWBERRY CRUMBLE CUPCAKES

Steps:

• Preheat oven to 375 degrees F.
• Combine butter with 3/4 cup of brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
• With a mixer running on low, gradually blend in baking powder and 2 cups of flour, scraping down the sides if needed.
• Remove bowl from mixer, and blend in chopped strawberries by hand.
• In a separate bowl, combine remaining butter, brown sugar, flour, and cinnamon to create topping.
• Place 18 cupcake papers in cupcake tin, and spoon strawberry batter evenly into each. Sprinkle an even amount of topping on each cup.
• Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool before serving.

KID PLEASING STRAWBERRY CUPCAKES

Steps:

• Heat oven to 350°F.
• Line 24 muffin cups with paper baking cups.
• In a large bowl, combine cake mix, sour cream and eggs.
• Stir with a spoon until well blended.
• Reserve 1 1/2 cups batter.
• Fill paper-lined muffin cups 1/2 full with remaining batter.
• Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoonful of the preserves.
• Spoon remaining 1 1/2 cups batter evenly over each filled cup; covering preserves.
• (Muffin cups should be 3/4 full).
• Bake at 350°F for 20-30 minutes or until tops spring back when lightly touched in center.
• Cool 1 minute; remove from pan.
• Cool completely.
• Store in refrigerator.