Strawberry Cupcakes
You can never have too many American recipes, so give Strawberry Cupcakes a try. One portion of this dish contains about 5g of protein, 11g of fat, and a total of 337 calories. This recipe serves 18. For $3.34 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of oil, buttermilk, chocolate covered raisins, and a handful of other ingredients are all it takes to make this recipe so flavorful. 6 people were impressed by this recipe. It is brought to you by Hossier Homemade. From preparation to the plate, this recipe takes roughly 25 minutes. Mother's Day will be even more special with this recipe. Overall, this recipe earns a solid spoonacular score of 44%. If you like this recipe, take a look at these similar recipes: Fresh Strawberry Swirl Cupcakes with Strawberry Buttercream, Vanilla Cupcakes with Strawberry Filling and Strawberry Buttercream, and Strawberry Cupcakes with Strawberry Buttercream {Gluten Free}.
Servings: 18
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
Almond Bark
1 cup buttermilk (1 tablespoon vinegar in a measuring cup, fill with milk and let set a couple minutes)
Chocolate Covered Strawberries
4 eggs, room temperature
1/4 cup marshmallow creme
1/3 cup oil
Sprinkles, if desired
Strawberries
Strawberry Glaze – Recipe HERE
1 strawberry cake mix
1 (8oz) tub whipped topping, thawed
Equipment:
muffin tray
oven
muffin liners
toothpicks
wax paper
microwave
bowl
baking paper
Cooking instruction summary:
Instructions Cupcakes Preheat oven to 350 degrees and place liners in cupcake pan Combine all ingredients until smooth Fill cupcake liners using a cookie dough scoop Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean Cool completely Chocolate Covered Strawberries While the cupcakes are baking and cooling, you can get the chocolate strawberries ready Lay parchment or wax paper on the counter Place 3 blocks of Almond Bark in a microwave safe bowl Heat for 1 minute, stir, continue to heat 10-20 seconds Remove from microwave just before the chocolate is completely melted, stir until smooth Dip strawberry in chocolate, immediately add sprinkles if desired Place on parchment paper until set, about 10 minutes Strawberry Glaze Recipe HERE Add glaze to decorator bag fitted with round tip (I used #2A) Gently push tip into cupcake and squeeze glaze into cupcake until glaze begins to come out of top of cupcake Frosting Add whipped topping to large bowl Heat marshmallow creme in microwave about 15 seconds this makes it easier to remove from the jar Add 1/4 cup of marshmallow creme to whipped topping, stirring gently until smooth To frost add frosting to decorator bag fitted with a tip (I used 1M star tip), frost cupcake and add chocolate covered strawberry Store in fridge until ready to serve
Step by step:
1. Cupcakes
2. Preheat oven to 350 degrees and place liners in cupcake pan
3. Combine all ingredients until smooth
4. Fill cupcake liners using a cookie dough scoop
5. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean
6. Cool completely
7. Chocolate Covered Strawberries
8. While the cupcakes are baking and cooling, you can get the chocolate strawberries ready
9. Lay parchment or wax paper on the counter
10. Place 3 blocks of Almond Bark in a microwave safe bowl
11. Heat for 1 minute, stir, continue to heat 10-20 seconds
12. Remove from microwave just before the chocolate is completely melted, stir until smooth
13. Dip strawberry in chocolate, immediately add sprinkles if desired
14. Place on parchment paper until set, about 10 minutes
15. Strawberry Glaze Recipe HERE
16. Add glaze to decorator bag fitted with round tip (I used #2A)
17. Gently push tip into cupcake and squeeze glaze into cupcake until glaze begins to come out of top of cupcake
18. Frosting
19. Add whipped topping to large bowl
20. Heat marshmallow creme in microwave about 15 seconds this makes it easier to remove from the jar
21. Add 1/4 cup of marshmallow creme to whipped topping, stirring gently until smooth
22. To frost add frosting to decorator bag fitted with a tip (I used 1M star tip), frost cupcake and add chocolate covered strawberry
23. Store in fridge until ready to serve
Nutrition Information:
covered percent of daily need
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