STRAWBERRY AND CREAM CUPCAKES
Pop! Cake mix and soda pop create a delicious strawberry-and-cream dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, substituting soda pop for the water.
- Stir 1 or 2 drops food color into frosting. Frost cupcakes.
- In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries. Store loosely covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 23 g, TransFat 1 g
STRAWBERRY-CREAM CHEESE CUPCAKES
Berries and cream cheese provide the wow in simply delicious cake mix cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix cake mix, water, sour cream, oil and eggs with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups.
- In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake; press into batter slightly. Spoon 1/4 measuring teaspoon preserves on top of cream cheese in each cupcake.
- Bake 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center (some preserves may show in tops of cupcakes). Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 20 g, TransFat 1 g
STRAWBERRIES AND CREAM 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: yellow cake mix, strawberry, heavy whipping cream, powdered sugar
Provided by Tasty
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Follow instructions on cake mix to bake. Bake according to package.
- While they bake, finely chop five to seven strawberries until they are almost a pulp.
- In a bowl, beat the whipping cream, chopped strawberries, and powdered sugar until the mixture forms stiff peaks when the beaters are lifted up. Set aside.
- Let the cupcakes cool completely, then cut a hole in each one about the width of a quarter (leave room at the bottom of the cupcake). Press a strawberry, pointed side down into each cupcake, then top with whipped cream.
- Enjoy!
Nutrition Facts : Calories 286 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, Sugar 20 grams
STRAWBERRY AND CREAM CUPCAKES
Pop! Cake mix and soda create a delicious strawberry-and-cream dessert. Taken from Betty Crocker website -- Posted for the Think Pink Event Oct. 09
Provided by alligirl
Categories Dessert
Time 1h30m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans).
- Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.
- Cool in pan 10 minutes; remove from pan to cooling rack.
- Cool completely, about 30 minutes.
- Stir 1 or 2 drops food color into frosting.
- Frost cupcakes.
- In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
- Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
- Garnish with fresh strawberries, if desired.
STRAWBERRY-CREAM CHEESE CUPCAKES WITH CAKE MIX
Strawberries and cream cheese provide the wow in these simply delicious cake mix cupcakes.
Provided by Jessicarose
Categories Cupcakes From a Mix
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Line two 12-cup muffin tins with paper liners. Preheat the oven to 350 degrees F (175 degrees C), or to 325 degrees F (165 degrees C) if using dark or nonstick pans.
- Mix cake mix, sour cream, oil, water, and eggs with a spoon in a large bowl until well blended; batter will be thick. Divide batter evenly between the prepared muffin cups.
- Cut cream cheese into 24 pieces. Stir preserves in a bowl until smooth.
- Place one piece of cream cheese on top of each cupcake and press slightly into the batter. Spoon 1/4 teaspoon preserves over the cream cheese.
- Bake in the preheated oven until tops are golden brown and spring back when lightly pressed, 18 to 23 minutes; some preserves may show in the tops of the cupcakes. Cool in the tins for 10 minutes then transfer to a wire rack and let cool, about 30 minutes.
- Spread frosting over the cooled cupcakes. Garnish with strawberry slices.
Nutrition Facts : Calories 249 calories, Carbohydrate 27.9 g, Cholesterol 23.9 mg, Fat 14.8 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 185 mg, Sugar 19.8 g
REAL STRAWBERRY CUPCAKES
Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!
Provided by drewface
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
- Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
- In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
- Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
- To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g
STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING
Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That's why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cupcakes
Number Of Ingredients 18
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.
Nutrition Facts : Calories 353 calories, Fat 21g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 184mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
STRAWBERRIES AND CREAM CUPCAKES
this is another recipe i created on a whim. i was making plain cupcakes and looked in my cupboard and i noticed a full bottle of strawberry essence from my chocolate making experiments at easter. i love the topping for this. white chocolate ganache is divine with these cupcakes. but don't add too much cream. it might look too little but the recipe is correct. if you want you can add a fresh strawberry on top.
Provided by dalzsu
Categories Dessert
Time 27m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- pre-heat oven to 180 degrees celcius
- melt butter over low heat until almost all of the butter is melted. take off heat. the rest of the butter should melt in radiant heat. cool for 1 min
- whisk eggs and milk in a medium bowl until well combined and slightly frothy. add butter and whisk well.
- combine flour and sugar in a large bowl. make a well in the centre. pour in egg mixture. stir until well combined and smooth.
- add food dye and strawberry essence. mix well.
- pour batter into 12 hole cupcake tin or patty cases in tin and bake for 12-15 minutes or until light golden colour
- whilst cupcakes are cooking place white chocolate aand cream in a china bowl in a saucepan full of water and boil on medium heat whilst stirring chocolate and cream. stir until melted, smooth and combined.
- put chocolate mix in the fridge for 20 min or until mixture thickens but does not harden.
- this should allow enough time to cook cupcakes and take them out of the oven to cool.
- pour or spread white chocolate ganache over cooled cupcakes and leave in fridge to set.
- relax and enjoy!
Nutrition Facts : Calories 233.1, Fat 13.4, SaturatedFat 8.1, Cholesterol 59.6, Sodium 86.4, Carbohydrate 24.6, Fiber 0.5, Sugar 10.6, Protein 3.9
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