BERRY CUPCAKES
Pledge allegiance to these berry cupcakes via a cake-stand Monument crowned with flags.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 34
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees, with racks in middle and lower positions. Line 3 muffin tins with 34 liners. Whisk together 3 cups flour, the baking powder, and salt.
- Beat butter, 1 1/2 cups sugar, and the vanilla until pale and fluffy. Scrape down sides of bowl as needed. Beat in flour mixture in 3 additions, alternating with milk.
- Beat whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff, glossy peaks form. Using a rubber spatula, fold one-third of the whites into batter, then carefully fold in remaining whites. Gently toss blueberries with remaining 1/4 cup flour to coat. Gently fold floured blueberries into batter. Divide batter evenly among cupcake liners.
- Bake until cupcakes spring back when touched, 23 to 25 minutes. Let cool in tins on wire racks for 10 minutes. Remove cupcakes from tins, and let cool completely on wire racks. Frost cupcakes and garnish each with a raspberry.
ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES
Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
- In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
- Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
- In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
- Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g
BLUEBERRY ANGEL CUPCAKES
Like angel food cake, these yummy cupcakes don't last long at my house. They're so light and airy that they melt in your mouth. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Sift together flour and 1/2 cup sugar three times; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon zest., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely., In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
BERRY SURPRISE CUPCAKES
Make and share this Berry Surprise Cupcakes recipe from Food.com.
Provided by josamky1063
Categories Dessert
Time 43m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Place paper liners in 24 (2-1/2-inch) muffin cups.
- Combine cake mix, egg whites, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Fill each liner half full with batter.
- Cut three fruit snack sheets into 9 equal pieces. (You will have 3 extra squares.) Place each fruit snack piece on top of batter in each cup. Pour remaining batter equally over each. Bake at 350°F for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely. Frost cupcakes with Vanilla frosting. Decorate with fruit snack shapes, if desired.
- Variation To make a Berry Surprise Cake, prepare cake following package directions. Pour half the batter into prepared 13×9×2-inch pan. Place 4 fruit snack sheets evenly on top. Pour remaining batter over all. Bake and cool as directed on package. Frost and decorate as directed.
Nutrition Facts : Calories 182.3, Fat 8.4, SaturatedFat 1.4, Sodium 83.8, Carbohydrate 25.7, Sugar 23.9, Protein 0.9
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