Strawberry Icecream Cupcakes Recipes

ICE CREAM TRUCK-STYLE STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Pulse the cookies in a food processor until sandy. Add the freeze-dried strawberries and pulse. Add the rice cereal and pulse. Add the melted butter and a pinch of salt. Process to combine all the ingredients together.
• Transfer the mixture to a plate and dip the cupcakes in the topping until evenly coated. Garnish each with a sliced strawberry.

STRAWBERRY AND CREAM CUPCAKES

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.

SPRINKLES' STRAWBERRY CUPCAKES

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.

STRAWBERRY ICECREAM CUPCAKES

Steps:

• 1. Line muffin/cupcake tins with a decorative liner, or spray inside the cups of the tins with vegetable spray. Take your ice cream out of the freezer to soften up a little bit.
• 2. Mix the cake mix, eggs, water and canola oil. Fill cups 3/4 full. Bake at 350F for about 15-20 minutes, depending on how hot your oven is. Check them at 15, and if they do not bounce back when you touch the top of one, leave it a little longer. Do not over or under cook!
• 3. When cupcakes are completely cool, cut out a cylinder in the middle of each one (about a nickle size in diameter). Stuff center of each cupcake with softened ice cream. Work quickly. Place cupcakes (if possible in an airtight container) in freezer to keep ice cream from melting further and to let it harden up some.
• 4. Make 1 recipe of Ultimate Cream Cheese Frosting. (It is the absolute Bomb!) https://www.justapinch.com/recipes/dessert/other-dessert/ultimate-whipped-cream-cheese-frosting.html?p=1
• 5. If cupcakes are hardened up enough to work with (ice cream isn't oozing out!) then frost each cupcake generously and decorate with fresh strawberry butterflies. You make these by washing and hulling some fresh strawberries, pat dry. Cut each strawberry in quarters lengthwise. Position quarter sized strawberries with round side up and fanning out to look like a butterfly. Each cupcake will look slightly different. Cut a sliver of strawberry to look like the butterfly body. I can't seem to get the site online that I saw this at; but I am putting a link to the picture. http://www.vicstrawberry.com.au/assets/60/images/2137360(400x400).jpg