Vanilla Cupcakes With Whipped Strawberry Frosting Recipe 455 Food

STRAWBERRY FILLED CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat the oven to 350° F, and prepare your muffin tins by adding cupcake liners to each muffin cup.
• Add the eggs to a large bowl, and beat well.
• Then add the sugar and continue beating for about 30 seconds.
• Add the canola oil and vanilla extract, beating until well combined.
• In a separate bowl, whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt. Then gradually add dry ingredients to the mixture, alternating adding the dry ingredients with the buttermilk.
• Beat until everything is well combined; the batter will be thin. Then divide the cupcake batter into the cupcake liners, filling each one about 2/3 full.
• Bake the vanilla cupcakes at 350° F for about 12 to 14 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Then allow them to cool on a wire rack.
• Core the cupcakes. If you don't have a cupcake corer, that's ok. A melon baller works great, as does a simple butter/table knife, paring knife, or even an apple corer.
• Fill the cupcakes with about 1/4 teaspoon of the chopped berries, and then replace the cored portion of the cupcake.
• To make the frosting, combine the cream cheese, sugar, and vanilla extract in a large mixing bowl, beating until creamy.
• Gradually add in the heavy whipping cream, beating the frosting until stiff peaks form.
• Then add a spoonful of frosting to each vanilla cupcake, and top it off with a whole fresh strawberry, sliced strawberry, or a teaspoon of chopped strawberries.

STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

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.

VANILLA CUPCAKES WITH WHIPPED STRAWBERRY FROSTING RECIPE - (4.5/5)

Steps:

• To prepare the cupcakes, preheat the oven to 350°F. Line 2 (24-cup) mini muffin pans with mini cupcake liners. Whisk together the cake flour, baking powder, baking soda, and salt in a medium-size bowl. Set aside. Whip the eggs and sugar in the bowl of a stand mixer fitted with the wire whip attachment, on medium speed, until they're light, creamy and pale yellow. Reduce the speed to medium-low and add the vanilla and oil, mixing until combined. Slowly add the flour mixture, alternating with the buttermilk in 3 batches, and mix until just combined and smooth, scraping down the sides of the bowl if necessary. Pour the cupcake batter into the lined muffin pans, filling each cup 3/4 full. Bake on the bottom rack of the oven for 16 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove the cupcakes from the oven and let them cool completely. To prepare the frosting, whip the heavy cream in the bowl of a stand mixer fitted with a wire whip attachment, until medium-size peaks form. Place the whipped cream into a small bowl and refrigerate. Place the cream cheese into your mixing bowl and mix with the paddle attachment until creamy. Add the confectioners' sugar, vanilla, and strawberry jam and mix until evenly combined and no lumps exist. Fold in the fresh chopped strawberries so that they're evenly distributed. Gently fold the whipped cream into the cream cheese mixture, being careful not to overwork the cream. Place the frosting into a piping bag fitted with a plain tip, and pipe the frosting on top of each cupcake. If desired, garnish each cupcake with a quartered strawberry.

REAL STRAWBERRY FROSTING

Steps:

• Place strawberries in a blender; puree until smooth.
• Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
• Beat butter with an electric mixer in a bowl until light and fluffy.
• Beat 1 cup confectioners' sugar into butter until just blended.
• Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
• Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
• Beat last 1/2 cup confectioners' sugar into mixture until just blended.