Strawberries and Cream Cupcakes Strawberry Recipe for Summer

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For the Cupcakes: Pre-heat the oven to 350° F and line a cupcake pan with 24 cupcake liners. In a medium-sized mixing bowl, combine white cake mix with water, vegetable oil, eggs, sour cream and strawberry extract. Mix all ingredients together until well combined.

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Make the cupcakes. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time. Add sour cream and vanilla extract and mix until well combined.

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Bring strained liquid to boil over medium-high heat and cook (stirring occasionally), until reduced to a ½ cup of syrupy liquid. Set aside to cool while preparing the ingredients for the cake. Cream the butter and sugar together until light and fluffy. Add the milk and strawberry reduction and blend until smooth.

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While the cupcakes are cooling, prepare the filling. Separate 12 whole berries for garnishing and cut the remaining strawberries into small cubes. (To equal 2/3-1 cup.) Meanwhile, in a microwave safe bowl melt together white chocolate chips and heavy cream. Melt in 30 second increments stopping to stir periodically.

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Preheat oven to 350F/180C. Line muffin tin with 12 cupcake papers. Set aside. In a medium bowl sift together flour, baking powder and salt. Set it aside. In a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 3 minutes until light and fluffy.

Strawberries and Cream Cupcakes Strawberry Recipe for Summer

Finely chop remaining strawberries. Set aside. With a handheld or stand mixer fitted with a whisk attachment, beat the 3 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside. Make the cupcakes: Sift the flour, cornstarch, baking powder, and salt together in a large bowl.

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Whip 300ml double cream, 1/2 tablespoon of icing sugar and 1/4 tsp vanilla bean paste or extract until soft peaks form. Lightly fold in 3 tablespoons of strawberry conserve. Spoon the whipped cream into a piping bag fitted with an open star nozzle. Using a sharp knife or an apple corer, remove a piece of sponge from the middle of each cupcake.

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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.

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Mix fresh strawberries and lemon juice together. Set aside. In a large bowl, sift together white cake mix, strawberry gelatin, sugar, and flour. With a mixer, beat oil into the cake. Add in eggs, 1 at a time, beating well after each addition. Add in milk, vanilla extract, and sour cream, mixing until just combined.

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Add the oil and butter to the dry ingredients and beat together until they're combined. Add the egg whites and vanilla extract and mix until they're fully combined. Then add the milk and sour cream, mixing just until the batter is smooth. Fill each cupcake liner about 2/3-3/4 full (about 50g). Bake for 16-18 minutes.

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Preheat oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Add the remaining wet ingredients (milk, egg, vegetable oil, sour cream and vanilla extract) to the dry ingredients. Whisk until combined and smooth.

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Instructions. Preheat oven to 350°. Line 15 muffin cups with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

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Step 3: Cream together the butter and sugar. In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and white sugar on medium-high speed until light and fluffy.

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Cream butter and sugar with an electric hand mixer for a few minutes, then whip in the egg until fully combined, finally mix in vanilla. Sift together dry ingredients (flour+baking powder+salt) Mix in the wet (milk) and dry ingredients in 4 steps: wet, dry, wet, dry. Make sure you finish with dry ingredients.

Strawberries and Cream Cupcakes Strawberry Recipe for Summer

STEP ONE: Add the quartered strawberries, sugar and lemon juice to a medium pot. Heat over medium heat for 15-17 minutes until thick. STEP TWO: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt. Then set aside the dry ingredients.

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Instructions. To make the strawberry puree (may be made up to 2 days in advance): Trim the leaves off the strawberries and remove the hulls (if using fresh).Cut large strawberries in halves or quarters. Combine with the sugar in a bowl and allow to sit for 1-2 hours before proceeding with the next step (see notes).