Yummo Strawberry Cupcakes Food

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:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
• In a medium bowl, cream together the granulated sugar, gelatin, butter and cream cheese. Beat in the eggs, one at a time, then stir in the vanilla and rum. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
• For the strawberry frosting: In a medium bowl, cream together butter and cream cheese. Add the confectioners' sugar, rum and strawberry extract.
• For the strawberry filling: Cut the strawberries into small pieces and place into a medium saucepan. Add the sugar and bring to a light boil. Once the filling begins to boil, turn off the heat, add the rum and let sit for 10 minutes to cool.
• To assemble: Core out the center of the cupcakes and fill with strawberry filling. Then cover the tops of the cupcakes with the strawberry frosting.

YUMMO STRAWBERRY CUPCAKES

Steps:

• Pre-heat oven to 180c, (350f), line a 12 hole cupcake pan with paper cases.
• Sift the flour and salt into large mixing bowl. Add all the other ingredients, except for the icing ingredients.
• Beat with an electric mixer on medium speed for 2 minutes, or until combined and smooth.
• Spoon mixture evenly into paper cases, and bake for 15 - 20 minutes. Or till golden and firm to the touch, and a skewer comes out clean.
• Cool on a wire rack.
• To make the Icing:.
• Mash the strawberries with a fork, combine with the sifted icing sugar and beat until smooth. Adding more Icing sugar if needed. Spread over cakes and store in an airtight container once icing has set.
• Variations:.
• To make a lemon icing, combine 125gm Icing sugar, 20gm of soft butter and 1 - 2 tablespoons of fresh lemon juice.
• For Orange cupcakes, substitute the milk with 125ml of freshly squeezed orange juice, and add 1 tablespoon of finely grated orange zest to the cake batter.
• Enjoy!