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Strawberry Red Velvet Cupcakes

Ingredients
Strawberry Red Velvet Cake:
1 box red velvet cake
3 eggs
1/2 C. melted butter, cooled
1/2 C. strawberries, pureed in the blender
1/4 C. milk
2/3 C. sour cream or plain yogurt
1 tsp. vanilla extract
Cream Cheese Frosting:
1/2 C. butter, softened
8 oz. cream cheese
2 tsp. vanilla extract
3-4 1/2 C. powered sugar
Extra strawberries for decoration
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, butter, strawberry puree, milk, sour cream and vanilla extract.
4. Add cake mix and stir.
5. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
6. Cream Cheese Frosting: Beat butter and cream cheese for 2 minutes. Add vanilla and 3 cups powdered sugar.
Beat well. Slowly add in more powdered sugar until you reach your desired consistency.
7. Pipe onto cooled cupcakes and top with strawberries.

Lemon Poppy Seed Cupcakes with Strawberry Frosting

Ingredients
Lemon Poppy Seed Cake:
1 box white cake mix
zest of 2 large lemons
3 eggs
1/3 C. oil
1/2 C. milk
1 C. sour cream or plain yogurt
2 Tbsp. Poppy Seeds
Strawberry Frosting:
1 C. butter, softened
1.2 oz. freeze dried strawberries, finely crushed in bender and sifted (I get mine from Trader Joe's)
3-4 C. powdered sugar
1 tsp. vanilla extract
1 Tbsp. milk, if needed
Fresh Berries for decoration
Directions

In a large bowl. oil. Sift cake mix into a small bowl and set aside. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. 3. Preheat oven to 350 degrees and line pans with cupcakes liners. Add in vanilla extract. (If you want to make extra mousse you can add an extra cup of whipping cream!) 8. 7. combine eggs. lemon zest and sour cream until smooth.1. milk and sour cream until smooth. Preheat oven to 350 degrees and line pans with cupcakes liners. sour cream or plain yogurt 1 1/2 Tbsp. Stir in cake mix and poppy seeds. but it will effect how the cupcakes rise) 6. (NOTE: You can replace milk for fresh lemon juice. 4. In a large bowl. Add cake mix and stir until smooth. Add in poppy seeds and stir again. Strawberry Frosting: Beat butter for 2 minutes. 2. If it becomes too thick. fresh lemon zest of 2 lemons 1/2 C. Add in crushed freeze-dried strawberries and slowly add in powdered sugar until you reach your desired consistency. oil. 5. Pipe onto cooled cupcakes and top with sprinkles. Pipe onto cooled cupcakes and top with a fresh strawberry! Lemon Poppy Seed Cupcakes with Quick Lemon Mousse Ingredients Lemon Poppy Seed Cake: 1 box white cake mix 3 eggs 1/3 C. 7. oil 1/2 C. 2. Let cool. lemon juice. 5. add milk to thin out! 9. Sift cake mix into a small bowl and set aside. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. combine lemon zest. eggs. 3. heavy whipping cream Sprinkles for decoration Directions 1. 8. lemon juice. M&M Cupcakes with Peanut Butter Frosting Yield: 20-24 cupcakes Ingredients . 4. Lemon Quick Mousse: Using a whisk attachment (I use my KitchenAid mixer) beat instant pudding mix and heavy whipping cream until thick. 6. Let cool. Poppy Seeds Lemon Quick Mousse: 1 Box Instant Lemon Pudding Mix 2 C.

*To bring the eggs to room temp quickly. milk or buttermilk 1/2 C. sour cream and vanilla extract. 5. fluffy and thickened slightly. 3. vanilla extract 3-4 C. filling each cup 2/3 full. at room temperature* 1 1/4 tsp vanilla extract 1/4 cup butter. Add vanilla extract and slowly add powdered sugar. using an electric hand mixer set on medium-high speed. The frosting will become chunky.22 minutes. Fold in M&M's. In a large bowl. sour cream or plain yogurt 1 Tbsp. Strawberry Shortcake Cupcakes Prep Time: 15 minutes Cook Time: 20 minutes Yield: 12 cupcakes Ingredients             1 cup + 2 Tbsp all-purpose flour 2 Tbsp cornstarch 1 1/4 tsp baking powder 1/4 tsp salt 3/4 cup granulated sugar 2 large eggs. add 1/3 of the flour mixture followed by 1/2 of the milk. Pipe onto cooled cupcakes an top with extra candies. In a mixing bowl. smooth peanut butter 1/2 C. butter. for decoration (heart how-to here) Directions    Preheat oven to 350 degrees. powdered sugar 2-4 Tbsp.20 seconds until no longer cold. oil 1 C. until toothpick inserted into center of cupcake comes out clean. To bring milk to room temperature quickly. set aside. Pour batter into 12 paper lined muffin cups. simply submerge in a bowl of warm water for 5 . 6.Cooking Classy Strawberry Cupcakes with Strawberry Buttercream Frosting Prep Time: 35 minutes Cook Time: 20 minutes Total Time: 2 hours Yield: 12 cupcakes Ingredients    1 2/3 cup cake flour 3/4 tsp baking powder 1/4 tsp baking soda .10 minutes. about 3 minutes. whip together eggs. simply heat in microwave on high powder in a microwave safe dish for 15 . 7.M&M Cake: 1 box white or yellow cake mix 3 eggs 1/3 C. mini M&M's Peanut Butter Frosting: 1/2 C. at room temperature* 1 recipe Strawberry Buttercream Frosting. Add more powdered sugar if needed or more milk. blending until well combined after each addition. combine eggs. 8. recipe found here 12 small fresh strawberries or strawberry slices. melted and cooled slightly 1/4 cup vegetable oil 1/2 cup whole milk. With the mixer on low add milk 1 Tbsp at a time until the frosting becomes "fluffy" and smooth. cornstarch. Stir in cake mix until smooth. baking powder and salt for 30 seconds. Working in three separate batches.Food and Wine. milk Extra M&M's to decorate Directions 1. whisk together flour. sugar and vanilla until mixture is very pale. Cool completely on a wire rack. 4. oil. Peanut Butter Frosting: Beat peanut butter and butter until smooth. In a separate large mixing bowl. 2. beginning and ending with flour. Don't overmix because the coloring from the candies will dye the cake. vanilla extract 1 C. then frost with Strawberry Buttercream Frosting and top with a small whole fresh strawberry or fresh strawberry slices. Mix in melted butter and vegetable oil. Strawberry Buttercream Frosting . Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean. Bake in preheated oven 19 . Recipe Source: cupcake base . Sift cake mix into a small bowl and set aside. softened 2 tsp. milk. Preheat oven to 350 degrees and line pans with cupcake liners.

adding in an additional 1/4 cup powdered sugar if needed to reach desired consistency. softened 3/4 cup + 2 Tbsp granulated sugar 1 large egg 2 large egg whites 1/3 cup fresh strawberry puree* 1/4 cup buttermilk** 1/2 tsp vanilla extract 5 drops red food coloring (optional) 3/4 cup diced strawberries (dice into about 1/4-inch pieces) Diced and whole strawberries for topping (about 1 lb small strawberries) Frosting (double recipe if making for a double layer cake)             1/2 cup + 2 Tbsp strawberry puree 1/2 cup unsalted butter. Add remaining 1 1/2 cups powdered sugar and continue to mix until frosting is pale and fluffy. then blend in 3 Tbsp reduced strawberry puree. Whisk and let rest 3 minutes. then freeze until cool (stir occasionally for even chilling.23 minutes until toothpick inserted into center of cupcake comes out clean. Mix in 1 cup powdered sugar. baking soda and salt. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting. about 10 . To assemble cupcakes: Place a small mound of small diced strawberries on top center of cupcakes. nearly at room temperature 2 1/2 . Divide batter among 12 paper lined muffin cups. and optional red food coloring. nearly at room temperature 1/4 cup salted butter.2 3/4 cups powdered sugar 1/4 tsp vanilla extract 4 drops red food coloring (optional) Directions           Preheat oven to 350 degrees. puree strawberries in a food processor then measure out amount needed. if it's not reduced to correct amount it will make frosting runny). then add in enough milk to reach 1/4 cup. whip unsalted and salted butter until very pale and fluffy (nearly white. add 1/3 of the flour mixture (to the butter mixture) alternating with half of the buttermilk mixture and mixing just until combined after each addition. vanilla extract. Store cupcakes in an airtight container. Pour reduced puree into a small bowl. and simmer. set aside. *To get the strawberry puree. whip butter and granluated sugar until pale and fluffy (occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). so if you don't have buttermilk on hand simply add a scant 1 tsp lemon juice or white vinegar to a liquid measuring cup. For both the puree for cupcakes and frosting it was about 10 medium strawberries but that amount will vary just depending on the size of your strawberries. In the bowl of an electric stand mixer fitted with the paddle attachment. Recipe Source: Cooking Classy . Mix in egg then mix in egg whites one at a time. beginning and ending with flour mixture.14 minutes (measure and if it isn't quite 3 Tbsp then return and continue to simmer. whisk together the buttermilk. 1/3 cup strawberry puree and the vanilla extract. In liquid measuring cup used to measure buttermilk.           1/4 tsp salt 1/2 cup unsalted butter. Working in three separate batches. In the bowl of an electric stand mixer fitted with the paddle attachment. Bake in preheated oven 20 . Sift cake flour into a mixing bowl then add baking powder. stirring occasionally until reduced by about 2/3 to 3 Tbsp. Heat mixture over medium-low heat. whisk 20 seconds. it will chill quickly in the freezer since it's such a small amount). For the Strawberry Buttercream Frosting: Add 1/2 cup + 2 Tbsp strawberry puree to a small saucepan. filling each 3/4 full (nearly 1/3 cup in each). **I just used the buttermilk substitute. Fold in the 3/4 cup diced strawberries. Pipe frosting around and over berries then decorate with a whole small strawberry. Stop and scrape down bowl occasionally throughout entire mixing process if not using the paddle attachment that constantly scrapes bowl).