REAL STRAWBERRY FROSTING
I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!
Provided by Candice
Categories Desserts Frostings and Icings
Time 40m
Yield 18
Number Of Ingredients 5
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.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 25 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 24.3 g
BAKED STRAWBERRY ICE CREAM SPRINKLE CAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, strawberry ice cream, sprinkle cake mix, large egg whites, strawberry frosting, rainbow sprinkles
Provided by Alix Traeger
Categories Bakery Goods
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
- In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
- Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
- Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle ⅓ cup (65 G) sprinkles over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
- Chill the cake in the refrigerator for 15 minutes.
- Use the remaining frosting to coat the top and sides of the cake. Cover the top of the cake with the remaining ⅓ cup sprinkles.
- Slice and serve.
- Enjoy!
SPRINKLES' STRAWBERRY FROSTING
This Sprinkles' Strawberry Frosting recipe is the perfect topper for Candace Nelson's Strawberry Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 dozen cupcakes
Number Of Ingredients 5
Steps:
- Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
SPRINKLES' STRAWBERRY CUPCAKES
This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. There is fresh strawberry purée in both the cake batter and the buttercream frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
VANILLA BUTTERCREAM FROSTING (FROM SPRINKLES CUPCAKES)
My sister got this buttercream frosting off the box of a Sprinkles Cupcake mix, made famous by Oprah. My sister said this was amazing. Update: I have finally gotten around to making this myself. I will say, that I don't like my desserts overly sweet and. though this was very good, I think I would probably decrease the amount of sugar for my personal taste. I'm glad everyone else has liked it as-is, though. :)
Provided by C. Taylor
Categories Dessert
Time 10m
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- In a bowl add sugar then add butter. Beat till blended. Next add salt.
- Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
Nutrition Facts : Calories 273.1, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 27.2, Carbohydrate 35, Sugar 34.3, Protein 0.2
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- Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1-2 more Tablespoons of heavy cream/milk if needed to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if frosting is too sweet.
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