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Freeze-dried strawberry cupcakes recipe

Freeze-dried strawberry cupcakes recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Strawberry cake

These strawberry cupcakes are made with freeze dried strawberry pieces for a more intense strawberry flavour. You can find freeze dried strawberry pieces in most of the large supermarkets.

5 people made this

IngredientsServes: 20

  • 35g freeze-dried strawberries
  • 100g plain flour
  • 100g self-raising flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 115g unsalted butter, room temperature
  • 250g caster sugar
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 160ml whole milk, room temperature

MethodPrep:30min ›Cook:17min ›Ready in:47min

  1. Preheat oven to 180 C / Gas 4. Line muffin tins with 20 cupcake paper cases (or mini cupcake tins with 72 mini cupcake paper cases).
  2. Grind freeze dried strawberries into a fine powder using a food processor. Whisk strawberry powder, plain flour, self-raising flour, baking powder, bicarbonate of soda and salt together in a bowl.
  3. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in colour. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
  4. Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill paper cases with cupcake mixture.
  5. Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a skewer inserted in the centre comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

Suggestion:

Try topping these cupcakes with Real strawberry buttercream icing

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Strawberry Buttercream Cupcakes

These delightful gems are sweet, buttery, fluffy, and filled with strawberry flavor. Vanilla hot milk sponge cake topped with a dollop of strawberry jam, then cloaked in a swirl of strawberry Swiss meringue buttercream. The key to the cupcake’s lovely strawberry flavor is powdered freeze dried strawberries.

Strawberry Buttercream Cupcakes

The hot milk sponge cupcakes are easy to make – in and out of the oven in about 30 minutes. The Strawberry Swiss Meringue Buttercream is a bit more technical, but still within reach of the novice baker. This is a classic Swiss meringue buttercream recipe – silky smooth and less sweet than a powdered sugar frosting. And on the plus side, the addition of the powdered freeze dried strawberry to the buttercream serves to stabilize the end product.

Strawberry Buttercream Cupcakes

I developed these cupcakes for an outdoor Spring time picnic, and they were met with enthusiasm. I recently recreated this delicious little treat for the 40th birthday for new friend, who had remembered loving them at the picnic. Enjoy!

Strawberry Buttercream Cupcakes
makes about 30 cupcakes

30 Hot Milk Sponge cupcakes (recipe below)
one batch Strawberry Swiss Meringue Buttercream (recipe below)
3/4 cup strawberry jam
10 fresh strawberries, cut into thirds (for garnish)

For each cupcake, remove a small bit of cupcake from the center of each cupcake to create a divot for the strawberry jam. Place one teaspoon of strawberry jam in the divot. Pipe a generous swirl of Strawberry Swiss Meringue Buttercream around and over the cupcake and jam. Garnish with a slice of fresh strawberry.


Hot Milk Sponge
(from 1950 Betty Crocker Picture Cook Book)
makes 30 cupcakes

4 eggs
2 cups (14 oz) sugar
2 tsp pure vanilla extract
1 cup milk
2 TB unsalted butter
2 cups (9.5 oz) unbleached, all purpose flour
2 tsp baking powder
1/2 tsp sea salt, fine

Line 30 cupcake tins with papers. Preheat oven to 375.

Sift together the flour, salt, and baking powder. Set aside.

Heat the milk until it just boils, then add the butter. Stir until butter is melted, set aside.

Using the whisk attachment of your mixer, beat the eggs on low until slightly foamy, then increase mixer speed to high. When the eggs have begun to rise in volume add the sugar in a gentle stream. Beat on high until the egg/sugar mixture is light and pale.

With mixer on low, add the hot milk/butter mixture and then the flour mixture. Blend until combined, then remove the bowl from the mixer and give the batter a couple of turns with a spatula to be sure the ingredients are all combined.

Pour into the prepared tins and bake until the tops are golden brown, beginning to check for doneness after 16 minutes. Remove from the cupcake tin and cool until room temp.

Strawberry Swiss Meringue Buttercream
makes enough for 30 cupcakes

The key to making this buttercream is to read through the whole recipe first, get all your ingredients ready and to be patient. A great video tutorial is here.

5 egg whites (approximately 6 oz)
1 3/4 cup (12 oz) white sugar
4 sticks + 4 TB (18 oz) unsalted European style butter, room temperature
1/3 cup powdered freeze dried strawberries

Pour 2 inches of water in a medium sauce pan. Heat on high until simmering, then turn burner to low to maintain heat in the water.

In heatproof mixing bowl, mix egg whites and sugar. Stir to combine egg whites and sugar, then place the mixing bowl over the saucepan, creating a water bath. Continually stir the egg whites and sugar while over the hot water, checking temp with a thermometer, until the mixture reaches 140 degrees. The sugar will have dissolved in to the egg white by this time, and the mixture will feel smooth and slippery.

Transfer mixing bowl to the stand mixer, or onto the counter if using a hand held mixer. Using the whisk attachment, whisk on medium speed until it the sugar/egg white mixture is fluffy and cooled to near room temp. It should be a soft marshmallow consistency.

Switch to paddle attachment and add the butter, 2 TB at a time on low speed. When all the butter has been added, increase speed to medium and beat the buttercream it is smooth and fluffy. Reduce speed to low and add the powdered freeze dried strawberries.


HOW TO HIDE THE STRAWBERRY AND OREO SURPRISE

Not one but two surprises! I mean these strawberry cupcakes are seriously spoiling you today and their pretty good at hide and seek aren&rsquot they. From the outside they&rsquore very well concealed, so how is it done?

The Oreo base is super easy. All you need to do is make sure the base of each cupcake case has an Oreo placed at the bottom before you add any cupcake batter. During baking the batter rises around the Oreo like a big giant hug so there is no risk of it detaching when you remove the cupcake from the cases.

The Strawberry centre is equally as simple. Once the batter has been evenly added to each of the cupcake cases you just need to push a strawberry with the stalk removed into the centre of the cupcake batter. The strawberries will release some water into the cupcake so you may notice it feels a little wet if you test your cupcakes with a skewer after baking. As long as your tops are golden and springy your cupcakes are done so they won&rsquot need any extra baking.


Strawberry Cupcakes with Creamy Strawberry Buttercream

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Total Time: 3 hours, 50 minutes
  • Yield: 16-17 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

Ingredients

Cupcakes

  • 8 – 9 large strawberries*
  • 1 large egg + 2 egg whites, room temperature and separated
  • 2 cups ( 250g ) all-purpose flour* (spoon & leveled)
  • 1/4 cup ( 30g ) cornstarch*
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup ( 180g ) unsalted butter, softened to room temperature
  • 1 and 1/2 cups ( 300g ) granulated sugar
  • 3 teaspoons pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature*

Strawberry Buttercream

  • 1 cup (about 25g ) freeze-dried strawberries*
  • 1 cup ( 235g ) unsalted butter, softened to room temperature
  • 4 cups ( 480g ) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • salt, to taste

Instructions

  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 16-17 cupcakes, so you will have a few cupcakes to bake in a 2nd batch. Please read notes about mini cupcakes.
  2. Slice 5 strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. Set aside. Finely chop remaining strawberries. Set aside.
  3. 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.
  4. Make the cupcakes: Sift the flour, cornstarch, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg yolk and vanilla and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold egg whites, 1/3 cup strawberry puree, and finely chopped strawberries into the cupcake batter. The batter will be velvety and slightly thick.
  5. Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  6. Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, strawberry powder, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup (30g) more confectioners’ sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Frost cupcakes as desired. I used a Wilton 1M piping tip. Leftover prepared cupcakes can be stored covered tightly at room temperature for up to a day or in the refrigerator up to 5.

Notes

  1. Make Ahead & Freezing Instructions: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
  2. Layer Cake: You can easily turn these into a layer cake. Simply pour batter into two greased and (lightly) floured 9-inch cake pans and bake for 27-35 minutes. Cakes are done when a toothpick inserted into the center comes out clean. Frost as desired.
  3. Mini Cupcakes: For around 36 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean.
  4. Strawberries: I highly recommend fresh strawberries. Frozen strawberries are fine. Thaw before using in step 2.
  5. Flour: I use a combination of sifted flour + cornstarch to produce cake flour – if you keep cake flour in the pantry, use 2 and 1/3 cups (268g) instead of the specified all-purpose flour and cornstarch.
  6. Milk: For the richest and moistest cupcakes, use whole milk. Buttermilk would be great too!
  7. Freeze-Dried Strawberries: 25g is accurate– freeze dried strawberries weigh nothing! You can find them in the dried fruit/nut aisle. Or order them online. If you can’t find them, try my raspberry frosting but swap out the raspberry jam for strawberry flavor. Or try my strawberry whipped cream instead.
  8. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: strawberry cupcakes, homemade strawberry cupcakes

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Strawberry Frosting Ingredients

  • Unsalted butter: softened or room temperature
  • Powdered sugar: Always a good choice for incredible frosting.
  • Pinch of salt: Just to balance the sweet.
  • Heavy cream: Do not use low fat.
  • Freeze-dried strawberries blended to powder: Adds a sweet-tart punch of flavor.
  • Fresh strawberries for topping: Chopped, or diced.

Strawberries and Cream Cupcakes

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 - 14 Cupcakes 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Strawberries and Cream Cupcakes are made with my favorite vanilla cupcake recipe. They have fresh cream filling with chopped strawberries and the most amazing strawberry frosting!

Ingredients

VANILLA CUPCAKES

  • 6 tbsp ( 84g ), unsalted butter, room temperature
  • 3/4 cups ( 155g ) sugar
  • 6 tbsp ( 86g ) sour cream
  • 2 tsp vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups ( 163g ) all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water

STRAWBERRY FROSTING

  • 1 cup freeze-dried strawberries
  • 1 cup ( 224g ) unsalted butter, room temperature
  • 4 cups ( 460g ) powdered sugar
  • 3 – 4 tbsp (45-60ml) water or milk
  • Pinch of salt
  • Fresh berries, for topping

FILLING

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/4 cup ( 29g ) powdered sugar
  • 1/2 tsp vanilla extract
  • 3 oz cream cheese, room temperature
  • 1/2 cup chopped strawberries

Instructions

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. 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.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes cool, make the frosting. Add the freeze dried berries to a food processor and grind into a powder. Set aside.
10. Add the butter to a large mixer bowl and mix until smooth.
11. Add about half of the powdered sugar and mix until smooth
12. Add up to 3 tablespoons of water or milk and the salt and mix until smooth.
13. Add the remaining powdered sugar and powdered berries and mix until well combined and smooth. Add additional water or milk, as needed. Set frosting aside.
14. To make the filling, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. 15. Whip on high speed with the whisk attachment until soft peaks form.
15. Add the cream cheese and continue whipping until stiff peaks form. It’ll happen quickly.
16. Stir in the chopped strawberries.
17. When the cupcakes have cooled, use a cupcake corer or small knife to remove the centers of the cupcakes.
18. Fill the centers with the cream filling.
19. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
20. Top the cupcakes with a strawberry, then refrigerate until ready to serve. Cupcakes are best served at room temperature.

Keywords: strawberry cupcakes recipe, strawberry cupcakes, strawberry cupcakes with filling, strawberry frosting, strawberry cupcake filling, strawberry buttercream frosting, strawberry dessert, strawberry dessert recipe, easy strawberry dessert


Yummy Strawberry Frosting

Those are decadent and scrumptious! You’re going to love how simple this frosting is to make and best it off with a sliced strawberry to make the most productive cupcakes ever!

  1. Cream: Beat butter on its own on medium till gentle and fluffy.
  2. Combine: Upload the powdered sugar and salt and blend on low till mixed. Upload the cream 1 tablespoon at a time till the frosting starts to get creamy and now not too stiff.
  3. Extra Taste: Upload the freeze-dried strawberry powder to the frosting and blend till clean.
  4. Pipe: Use a big megastar tip in a pastry bag to pipe the frosting onto the cupcakes. Reduce the contemporary strawberries in part lengthwise and best every cupcake with part a strawberry.

The Perfect Strawberry Cupcake Pointers

Those strawberry cupcakes are ideal for a celebration, bathe or brunch. The intense purple is the prettiest and attracts the gang in, the style will lead them to inhale those subtle cupcakes.

  • Sift: Sifting the dry components in combination is necessary. This takes out any clumps and can permit the batter to be clean and punctiliously blended.
  • Room Temperature Dairy: Eggs, butter, bitter cream, all must be at room temperature prior to including to the combination. Many are tempted to skip this on account of time, don’t. Room temperature components ensure that the batter is clean and the entire components are lightly integrated. The result’s a mild, fluffy, ultimate cupcake.
  • Strawberries: Use the ripest, reddest, maximum sweet-tasting strawberries you’ll in finding. Cube the strawberries up into small items in order that they disperse lightly within the batter and also you’ll additionally finally end up with strawberries in each and every chew.
  • Freeze-Dried: Use a blender, espresso grinder, or a ziplock bag and a rolling pin to grind the strawberries right into a effective powder. This provides taste and colour to the cupcakes.
  • Frosting: Should you shouldn’t have a pastry bag or piping tip, use a knife to unfold the frosting on, or fill a ziplock bag and snip the tip-off one nook of the bat, to pipe frosting onto the cupcakes.
  • Cool: Sooner than frosting ensure that the cupcakes are utterly cooled. Upload the sliced strawberries proper prior to helping stay them from drying out.
  • Extra Red: If you wish to have extra purple colour, upload a couple of drops of purple meals coloring to git it to the colour you want.

Storing Strawberry Cupcakes

Those strawberry cupcakes are best possible served the day they’re made. They’ll have the most productive style and texture then.

  • Storing: Retailer cupcakes at room temperature for 1-2 days or within the fridge for as much as five days. The trickiest section is not to wreck the frosting. If in case you have a cupcake Tupperware saver it’s a lot more straightforward. If you don’t I take advantage of toothpicks to assist stay the plastic wrap from smooshing the yummy frosting. Take away any contemporary strawberries from the highest prior to storing them.
  • Frozen: Unfrosted strawberry cupcakes can also be frozen for as much as three months. Tightly wrap in plastic wrap after which position in a big freezer-safe sealable bag. When in a position to make use of, thaw at room temperature and frost as desired.
  • Frosting: The frosting can also be made forward of time as much as 2 days. Retailer tightly sealed within the refrigerator.

Extra Candy Strawberry Recipes to Love

Strawberries are a favourite round right here. It’s arduous to stay them round lengthy sufficient so as to add to anything else as a result of they get devoured up so rapid. Now not complaining even though. Strawberries are full of diet C, antioxidants, and vitamins. They make a really perfect snack, candy dessert, or an excellent addition to the principle path. If by accident you do want a method to make use of up your candy luscious berries, give those attempted and true a take a look at.


What You Need For Strawberry Cupcakes

Light and fluffy and pretty in pink these strawberry cupcakes are absolutely heavenly. They are light and fluffy with all the flavor!

  • Flour: All-purpose or unbleached flour will work perfectly.
  • Salt: Adds balance to the cupcakes
  • Baking powder: Provides the rising agent.
  • Baking soda: Also helps the cupcakes be light and fluffy.
  • Unsalted Butter: At room temperature or softened.
  • Granulated sugar: Adds the sweetness
  • Egg: Room temperature
  • Vanilla extract: Beautiful flavor
  • Sour cream: Adds moisture and a slight tang that is awesome.
  • Freeze-dried strawberries blended into powder: Instesnifies the strawberry flavor without adding moisture.
  • Fresh strawberries diced: Dice up small for easier mixing and eating.

Time for a Taste Test!

So, did my idea for a strawberry cupcakes recipe from scratch with freeze dried strawberries pan out? Yes! Huzzah!

The strawberry cupcakes are soft, moist, adorable, and, most importantly, taste like delicious strawberries. I love the cute pink shade, but you could also add a drop of red to deepen it slightly.


15 Fabulous Ways to Enjoy Dried Strawberries

1. Whip up a delightful Dairy-Free Strawberry Frosting!

2. Pile them on your favorite Grain-Free Granola!

3. Create amazing mock-KIND bars with a burst of strawberry flavor!

4. Blend them in with your favorite Fruit–n-Veggie Smoothies
for an extra punch of flavor!

5. Mix them into your favorite Grain-Free Breakfast Porridge!

6. Whip up a luscious Dairy-Free Strawberry Mouse!

7. Dunk this scrumptious White Chocolate Strawberry Pistachio Biscotti
in your coffee!

8. Crush them up and use them to coat these
awesome Raw Almond Butter Truffles!

9. Or crush them up and use them as sprinkles
on Homemade Grain-Free Donuts!

10. Chop them up to make amazing Vanilla-Strawberry Macaroons!

11. Use them to make Strawberry Milk that’s actually good for you!
(Simply grind 1/4 cup dried strawberries in a blender, add
1 cup of milk and 1-2 tsp of raw honey. Blend until frothy!)

12. Take s’mores to an all-new level with these
Homemade Strawberry Marshmallows!

13. Use them to make easy
3-Ingredient Strawberry White Chocolate Candies for your sweetie!

14, Add them to Trail Mix for an extra burst of sweetness!

15. Add fine-ground dried strawberry powder to Dairy-Free Icing
and use it to top your favorite cookies and desserts!

Bonus recipe … My creative friend Michele from Thriving on Paleo created the most luscious Fruit Tinted Lip Balm using dried strawberries and raspberries. If you’re a DIY’r then be sure to pop over to Paleo Parents check it out!

Have you tried dried strawberries? If so, what are your favorite ways to enjoy them?