Strawberry Moscato Cupcakes Recipe 445 Recipes

MOSCATO CUPCAKES WITH STRAWBERRY FROSTING

Steps:

• Preheat oven to 350F degrees
• In a medium bowl, combine wine, eggs, and vanilla
• In a second medium bowl,sift together cake flour, salt, and baking powder
• Use an electric mixer to beat together 2 sticks of softened butter and granulated sugar.
• Beat until light and fluffy, about 2 minutes
• With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the wine mixture.
• Alternate the flour and wine, mixing until well combined.
• Put cupcake liners in tins.
• Fill cupcake liners 2/3 full. (Do not fill all the way to the top, this will make big round domes on your cupcakes)
• Bake at 350F degrees for 18-20 minutes or until light golden brown on the top.
• Test with a toothpick to see if it comes out cleanly.
• beat softened butter in a mixer until it is pale in color and fluffy.
• Add in powdered sugar slowly
• Next, add in vanilla extract.
• Mix in the 3 tbsp of strawberry puree last.
• To make the strawberry puree:
• Place 1 cup of fresh strawberries into a food processor and blend until it is a liquid puree.
• Decorate any way that you wish.

MOSCATO CUPCAKES WITH DUFF'S SWISS MERINGUE BUTTERCREAM

Steps:

• Preheat the oven to 325 degrees F. Line two muffin tins with 15 cupcake liners.
• Add the vanilla seeds to the milk and set aside.
• Pass the flour and baking powder through a fine-mesh sieve into a medium bowl. Whisk in the salt and set aside. In a stand mixer fitted with the paddle attachment, beat together butter and sugar until pale and fluffy. One at a time, add the eggs, beating until combined. Gently add the flour mixture in two batches, alternating with the milk mixture. Remove the bowl from the mixer and fold in the moscato.
• Divide the batter among the cupcake liners, filling each by two-thirds. Bake, rotating halfway through, until golden brown and a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool.
• Pipe the buttercream onto the cupcakes in a rose pattern, dust with white luster, and finish with an edible pearl.
• Place the egg whites and sugar in the bowl of stand mixer. Set the bowl over a pot of gently simmering water and heat, stirring with a wooden spoon, until the sugar has dissolved and is warm to the touch (about 160 degrees F). When you touch the mixture, it should feel completely smooth and not at all gritty.
• Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. On high speed, whip until glossy and stiff, about 15 minutes.
• Switch to the paddle attachment and lower the speed to medium. Add the butter, piece by piece, incorporating each before adding more. Lower the speed further and mix until silky and smooth.

STRAWBERRY MOSCATO CUPCAKES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Mix together all ingredients according to the box directions, substituting the water for SkinnygirlTM Moscato and the oil for Greek yogurt. Spoon batter into 24 cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool and pipe with vanilla icing. Enjoy!

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.

CREAMY STRAWBERRY MOSCATO TORTE

Steps:

• Hull and slice 1 quart of strawberries. Leave remaining 1/2 quart whole for garnish. Put sliced berries in a bowl and gently toss with superfine or granulated sugar, adding more if berries are very tart. Add a splash of moscato to bowl and macerate for 15 minutes.
• Meanwhile in a large mixing bowl, whisk together mascarpone, heavy cream and 1/3 cup confectioners' sugar. Use a sharp knife to split vanilla beans lengthwise. With the knife's flat side, scrape out seeds and add to mascarpone mixture. Lightly whisk until soft peaks form. (Save vanilla pods for another use, like vanilla sugar.)
• Pour 3 cups of moscato into a shallow bowl. Working with 2 or 3 cookies at a time, dip ladyfingers into the wine, turning once to coat for a few seconds so that they can absorb some of the liquid; use as many of them as fit to line a 9- by 13-inch baking dish (or other 2-quart casserole) in one layer.
• Spread half of mascarpone mixture onto ladyfingers. Spoon strawberries and juices on top of mascarpone in an even layer. Dip more ladyfingers and arrange on top of berries in an even layer. Top with remaining mascarpone mixture, using a spatula to smooth. Cover and refrigerate torte for at least 6 hours and for as long as 2 days. Garnish with reserved strawberries. Scoop torte into bowls or goblets to serve and drizzle with a little more moscato.