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.
MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 48 mini muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line the mini tins with paper liners.
- In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
- Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
Nutrition Facts : Calories 102 calorie, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 6 milligrams, Sodium 77 milligrams, Carbohydrate 15 grams, Protein 1 grams, Sugar 12 grams
STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING
Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That's why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 353 calories, Fat 21g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 184mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
VANILLA CUPCAKES WITH STRAWBERRY MASCARPONE FROSTING
These Vanilla Cupcakes with Strawberry Mascarpone Frosting are the perfect cupcakes for Valentine's Day!
Provided by Zainab Mansaray
Categories Cupcakes
Time 44m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Line your muffin tins with cupcake liners.
- In a medium bowl, whisk together flour, salt, baking powder and baking soda.
- Using a mixer, cream butter and sugar together until pale and fluffy, about 2-3 minutes on medium speed. Add eggs one at a time, beating until just combined after each addition. Beat in vanilla and almond extracts.
- Reduce mixer speed to low and slowly add half of the flour mixture to the batter. Add the buttermilk and beat until just combined. Add the rest of the flour and mix. Scrape down the side of the bowl as needed. Do not overmix.
- Divide batter into prepared tins. Fill each liner about ⅔ full. Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12-14 minutes.
- Remove cupcakes from pan and cool completely on a wire rack.
- While cupcake cools, make the filling. In a medium saucepan, combine the strawberries, sugar, water and lemon juice. Cook until strawberry is broken down and sauce thickens. Let cool completely before using in frosting. You can pass the strawberry mixture through a sieve if you do not want chunks in your frosting.
- Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
- Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is light, creamy and fluffy.
- Frost cooled cupcakes using your favorite decorating tip. I used Wilton Tip 2D for these cupcakes.
CREAM-FILLED VANILLA CUPCAKES WITH STRAWBERRY BUTTERCREAM
Very special cupcakes. Start with a simple Martha Stewart recipe for cupcakes, add a rich creamy filling, and top with an even richer strawberry buttercream made with fresh strawberries and real butter! Lovely for a baby shower, a girls birthday, or a ladies tea. Adapted from "Confessions of a Tart".
Provided by BecR2400
Categories Dessert
Time 47m
Yield 24 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Line two standard 12-cup muffin tins with pink paper liners; set aside.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each egg. Add vanilla.
- Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds.
- Fill each muffin cup about 3/4 full with batter; do not over-fill.
- Bake until a cake tester inserted into centers comes out clean, about 17 minutes.
- Let cool in tin on wire racks 10 minutes. Remove cupcakes from tin and decorate.
- If filling with cream, use a small spoon or the tip of a knife to make a small hole in the center of each cupcake, going about half way through the cupcake. Fill the hole with cream and then pipe buttercream on top.
- Make Strawberry Buttercream:.
- Cream the butter in the mixer on medium-high speed for about 3 minutes. On slow speed, gradually add about 2 cups of powdered sugar and turn back up to high for a few minutes to really incorporate the sugar. Turn to slow speed again and fold in the strawberries. Add more sugar until desired consistency is achieved. Once all the sugar is incorporated, turn to medium-high for a few minutes to mix well.
Nutrition Facts : Calories 356.3, Fat 20.6, SaturatedFat 12.7, Cholesterol 83.6, Sodium 183.3, Carbohydrate 40.6, Fiber 0.5, Sugar 27.6, Protein 3.3
VANILLA CUPCAKES WITH STRAWBERRY FILLING
Sweet almond-vanilla cupcakes filled with a cool strawberry-lemon mousse. People will think you spent hours in the kitchen! Refrigerate any leftover cupcakes.
Provided by Band
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with nonstick spray.
- Blend cake mix, water, oil, egg whites, almond extract, and vanilla extract in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly into the prepared cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely, about 30 minutes.
- While cupcakes cool, smash the fresh strawberries with the back of a fork in a bowl until they are a coarse pulp. Add jam and lemon zest.
- Beat cream cheese in a mixing bowl until fluffy. Mix in fruit mixture and until well combined. Fold in whipped topping. Cover and refrigerate until cupcakes finish cooling.
- Slice off the top half of the cupcakes and spoon a layer of strawberry filling onto each. Cover with the top half. Dust with confectioners' sugar.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 27.6 g, Cholesterol 13.7 mg, Fat 14 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 6.5 g, Sodium 213 mg, Sugar 20.9 g
DELICIOUS STRAWBERRY CUPCAKES & STRAWBERRY FROSTING
This recipe came from the Martha Stewart Show. Saw these made and knew I had to have this recipe. Made these for my husband for Valentine's Day and our 6th year anniversary. They are wonderful!! Made with fresh strawberries in both cupcake and frosting. NOTE:: For best results.... let butter and eggs come to room temperature before using and use pure vanilla extract.
Provided by Marsha D.
Categories Dessert
Time 30m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350'.
- Using cupcake liners, place 12 liners in a muffin pan and set to the side.
- In a medium bowl, combine flour, baking powder and salt and set a side.
- In a food processor or blender add strawberries and process until pureed.
- Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
- Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
- Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
- Add vanilla extract if using.
- Mix together milk and 1/3c strawberry puree.
- Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
- Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
- Bake for 20 to 25 minutes, or until lightly browned.
- Cool cupcakes completely on a wire rack before adding the frosting.
- To make the Strawberry Frosting:.
- Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
- Reduce speed to low and add powdered sugar and blend well.
- Add vanilla extract and 3TBS of the strawberry puree, blend well.
- Using a knife frost the cupcakes and top with decorative candies.
Nutrition Facts : Calories 477.3, Fat 23.8, SaturatedFat 14.8, Cholesterol 77.2, Sodium 113.6, Carbohydrate 64.8, Fiber 0.7, Sugar 51.5, Protein 3.2
MASCARPONE STRAWBERRY CUPCAKES
These are the most moist cupcakes I have ever had. It is more of an adult cupcake, as it is not piled with frosting. The glaze on top gives just enough sweetness and flavor!
Provided by laureng
Categories World Cuisine Recipes European Italian
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 12 muffin cups with liners.
- Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
- Pour cake mixture into prepared muffin cups.
- Bake in preheated oven until lightly browned, about 20 minutes.
- Place strawberries in a food processor or blender; puree until smooth.
- Stir pureed strawberries and confectioners' sugar together in a bowl.
- Spoon strawberry mixture on top of cupcakes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 60.1 g, Cholesterol 23.3 mg, Fat 17.9 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 303 mg, Sugar 49.3 g
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