STRAWBERRY ALMOND CUPCAKES
Strawberry Almond Cupcakes - doctor up box cake mix and turn them into these moist and fluffy cupcakes. Topped with almond flavored frosting!
Provided by Erin S
Categories Dessert Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until smooth.
- Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.
- Allow cakes to cool on a wire rack before frosting.
- To prepared the frosting - Cream together everything until the desired consistency is reached. You can adjust the milk and sugar to get your desired consistency.
- Top cooked cupcakes with frosting
Nutrition Facts : Calories 507 calories, Carbohydrate 96 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 109 milligrams sodium, Sugar 93 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
WHITE ALMOND CUPCAKES WITH STRAWBERRY...
When I read my friend Bea's "homemade white cake recipe", my mouth started to drool... I could actually taste the moistness! I was correct, the best homemade white cake ever!! I decided to incorporate her cake recipe with a baking idea I had been mulling around with for a few weeks in preparation for Easter. These cupcakes are...
Provided by Didi Dalaba
Categories Other Desserts
Time 50m
Number Of Ingredients 16
Steps:
- 1. https://www.justapinch.com/recipes/dessert/cake/beas-homemade-white-cake.html?p=2 To make the strawberry simple syrup, place 2-3 strawberries cut in half in a small saucepan. To the pan add 1/2 cup water and 1/2 cup sugar. Bring to a boil till all the sugar has disolved and the syrup is now colored a beautiful red/pink. Let simmer for a couple of more minutes. Turn off heat, remove strawberries (you can incorporate these into your puree, or do what I do... POP THESE BABIES IN YOUR MOUTH :-) ), let syrup cool. As syrup is cooling, toast your almonds I usually use a small saute pan, dry heat; saute for a minute or so till almonds start to golden nicely. TURN OFF HEAT. Nuts burn faster than Snookie can whip out the mascara I tell you!!!! ;-) Set aside.
- 2. Prep your cupcake tins. Line them with liners, and set aside. Prepare your cake recipe using my variations above. The nuts should be cool now, chop them finely and add to your cake batter. Fold in the chopped almonds.
- 3. Preheat oven to 350F. Fill your cupake tins 2/3 of the way full. Tap the pans gently on a flat surface to ensure no air bubbles remain and your cupcakes rise evenly. Bake for 22-24 minutes or till cake tester comes out clean. Mine took approximately 22 minutes. Remove from oven, and place on cooling rack to cool for a few minutes. When they are cool enough to handle, remove them from the tins and place directly on cooling racks. As cupcakes are baking, prepare your filling. Start by using softened butter and cream cheese (room temperature). Using your food processor or silver bullet etc., puree your strawberries. Set aside. In your stand up mixer or mixer of choice, using your whisk attachment, add your cream cheese and your butter. Whip till nice and fluffy. Next add your confectioner's sugar, mix well. Finally add your pureed strawberries and your simple syrup. Mix for a few minutes till all the strawberries have been incorporated and the filling is a beautiful pastel pink. Set bowl in refridgerator to chill till ready to use. The cupcakes should be ready now. Using a cupcake plunger (new gadget, LOVE IT), make a nice hole in the cupcakes to prepare for the filling. Or make a hole using gadget of your choice.
- 4. Place your amazing light filling into a piping bag or ziplock bag. Fill your cupcakes and decorate with fresh strawberries or sparkly sugar OR BOTH!! Place on a pretty platter and get ready for COMPLIMENTS GALORE and definetly empty platters!!! *Note: this was the first time I used my plunger above. I didn't consider how LARGE the holes were, so I will def. double my filling recipe next time I make these, and TRUST ME, I WILL BE MAKING THESE BABIES AGAIN!!! My dh's coworkers went nuts!! They said they were OUTTA THIS WORLD STRAWBERRY/NUTTY GOOD!!!
DOUBLE ALMOND WEDDING CUPCAKES
Looking for a delightful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this tasty almond flavored cupcake--perfect to serve at a wedding.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box, adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about three-fourths full.
- Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting. Use tip, with smooth side facing down, to generously pipe frosting in circular motion. Store loosely covered.
Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Cupcake, Sodium 280 mg, Sugar 27 g, TransFat 1/2 g
WHITE WEDDING CUPCAKES
Tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 18
Steps:
- Begin the recipe by melting the white chocolate for the frosting. I always melt pure chocolate by constantly stirring over low heat on the stove. If using a microwave, melt in 15 second increments - stirring after each until chocolate is melted and smooth. Set aside to cool.
- Preheat oven to 350°F (177°C). Line a muffin pan with 12 cupcake liners. Set aside.
- In a large bowl, mix flour, baking powder, baking soda, and salt together. Set aside. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar - the mixture will be gritty. Whisk in yogurt, milk, vanilla and almond extracts until combined. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick. Try very hard to avoid over mixing. Set aside.
- Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment - beat the egg whites until until thick and foamy, about 3 minutes. See photo at the bottom of this post for a visual of the egg whites. Fold into cupcake batter. The batter will be smooth, velvety, and slightly thick. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners' sugar until combined. Quickly stir the cooled white chocolate with a spoon so that it is smooth and pour into the creamed butter/sugar. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1-2 minutes until combined. I used a Wilton 1M swirl piping tip to pipe the frosting. You may use any piping tip or a knife. Decorate as you please with sprinkles, candies, etc.
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
STRAWBERRY LEMON CUPCAKES
My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural-these turned out fantastic! -Lonnie Hartstack, Clarinda, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.
Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM
Fresh strawberries go in the batter and the pretty pink frosting for these crowd-pleasing cupcakes. Save the smallest ones for the garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 34
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and white, 1 at a time, beating after each addition.
- Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir chopped strawberries into batter. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days, unless otherwise noted.) Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.
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