STRAWBERRY MOCHI CUPCAKES
These sweet treats are part chewy mochi and cake with fresh strawberries.
Provided by Kirbie
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk all the dry ingredients in a medium bowl and set aside.
- In a large bowl, combine the eggs, milk, and oil. Add dry ingredients and stir until incorporated. Add in strawberries and mix lightly. Spoon batter in a muffin pan lined with baking cups and bake for about 25 minutes. (The original recipe called for 30-40 minutes, but I found that made by mochi cakes too brown and overbaked).
STRAWBERRY MOCHI CUPCAKES
These strawberry mochiko cupcakes are just simply scrumptious. Having made this cupcake recipe several times, it has been tweaked here and there, and has become one of many family favorites.
Provided by Jo Anne Sugimoto
Categories Fruit Desserts
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Prep cupcake tin with foil liners.
- 2. In a large mixing bowl, cream together butter and light brown sugar. Add eggs one at a time and beat after adding each egg, beat until light and fluffy. Set aside.
- 3. In a medium bowl, sift together, mochiko, flour, baking powder, baking soda and kosher salt.
- 4. Combine the flour mixture in 3 increments to the butter/sugar mixture, mix well, do not over mix.
- 5. Fold in sour cream, then add the vanilla extract.
- 6. Be sure that the strawberries are thawed out to room temperature. You do not have to do anything to it because it is already sweetened with sugar. Mix the strawberries into the batter.
- 7. Pour the strawberry batter into the cupcake tin to 3/4 full.
- 8. Bake for 18 to 20 minutes. Do a toothpick test, if it comes out clean, it's done.
- 9. Remove the cupcakes to a wire rack to cool completely before frosting.
- 10. Frost or pipe with your favorite topping.
BUTTER MOCHI CUPCAKES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
- Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
- Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
- Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 27.8 g, Cholesterol 45.7 mg, Fat 9.5 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 61.6 mg, Sugar 12.1 g
STRAWBERRY CUPCAKES
Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium
STRAWBERRY CUPCAKES
Strawberry cupcakes with real fresh strawberry bits!
Provided by Aini
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 26.4 g, Cholesterol 71.9 mg, Fat 11 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 365.7 mg, Sugar 12.8 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
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