- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Strawberry Cupcake Batter Recipe?
Posted on 6/17/20 at 1:56 pm
Posted on 6/17/20 at 1:56 pm
Ideally storebought "plain" batter if such a thing exists, I have tons of strawberries just picked and my kids wants some muffins, so please direct me to a storebought "plain" muffin mix, or otherwise educate me on how to do this?
4
Posted on 6/17/20 at 3:56 pm to deeprig9
Cake mix.
butter yellow, white, or if they have it, strawberry.
butter yellow, white, or if they have it, strawberry.
Posted on 6/17/20 at 4:43 pm to deeprig9
For muffins:
Bisquick Strawberry Muffins
1 egg, lightly beaten
2 cups Bisquick
1/3 cup sugar
1 1/2 Tbsp. vegetable oil
2/3 cup milk
1/3 cup strawberries (or other fruit)
Mix together all ingredients except the strawberries until JUST blended. Fold in strawberries and spoon into 12 muffin cups. Bake at 400*F for 13-18 minutes or until just browned.
Makes 12 muffins.
Number of Servings: 12
For cupcakes:
For the Cupcakes:
1 (15.25 ounce) package French Vanilla cake mix (see note below)
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup Greek strawberry yogurt
3/4 cup vegetable oil
1/2 cup water
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 cup diced fresh strawberries (about 10 medium berries)
For the Frosting:
4 sticks (2 cups) unsalted butter, room temperature
1.5 pounds (24 ounces or about 5.5 cups) confectioners' sugar, sifted
2 teaspoons pure vanilla extract
About 8 medium fresh strawberries, pureed (you'll need 4-5 tablespoons of puree)
Instructions
For the Cupcakes
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, Greek yogurt, oil, water, eggs and vanilla. Beat for about two minutes on medium speed until well combined. Fold in diced strawberries
Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. The cupcakes may develop a slight divot in the center as they cool, but no worries, you'll cover that with delicious frosting.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and 3 tablespoons of the strawberry puree, mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Gradually add in the last 2 tablespoons of strawberry puree until you reach the desired level of strawberry flavor. Please note that adding more than the recommended 5 tablespoons could result in a thinner frosting. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
Pipe the frosting onto the cooled cupcakes and if desired, garnish with fresh strawberries.
Notes:
The author used French Vanilla Cake is made by Betty Crocker - Pudding in the mix and Chobani Greek Yogurt
***I have not made either, but they look easy and good.
Bisquick Strawberry Muffins
1 egg, lightly beaten
2 cups Bisquick
1/3 cup sugar
1 1/2 Tbsp. vegetable oil
2/3 cup milk
1/3 cup strawberries (or other fruit)
Mix together all ingredients except the strawberries until JUST blended. Fold in strawberries and spoon into 12 muffin cups. Bake at 400*F for 13-18 minutes or until just browned.
Makes 12 muffins.
Number of Servings: 12
For cupcakes:
For the Cupcakes:
1 (15.25 ounce) package French Vanilla cake mix (see note below)
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup Greek strawberry yogurt
3/4 cup vegetable oil
1/2 cup water
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 cup diced fresh strawberries (about 10 medium berries)
For the Frosting:
4 sticks (2 cups) unsalted butter, room temperature
1.5 pounds (24 ounces or about 5.5 cups) confectioners' sugar, sifted
2 teaspoons pure vanilla extract
About 8 medium fresh strawberries, pureed (you'll need 4-5 tablespoons of puree)
Instructions
For the Cupcakes
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, Greek yogurt, oil, water, eggs and vanilla. Beat for about two minutes on medium speed until well combined. Fold in diced strawberries
Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. The cupcakes may develop a slight divot in the center as they cool, but no worries, you'll cover that with delicious frosting.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and 3 tablespoons of the strawberry puree, mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Gradually add in the last 2 tablespoons of strawberry puree until you reach the desired level of strawberry flavor. Please note that adding more than the recommended 5 tablespoons could result in a thinner frosting. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
Pipe the frosting onto the cooled cupcakes and if desired, garnish with fresh strawberries.
Notes:
The author used French Vanilla Cake is made by Betty Crocker - Pudding in the mix and Chobani Greek Yogurt
***I have not made either, but they look easy and good.
Posted on 6/17/20 at 8:39 pm to deeprig9
Strawberry cupcakes with strawberry buttercream icing
Need:
Cupcake pan, with paper liners. Should make 12 cupcakes.
Preheated oven at 350 degrees
1 2/3 Cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 Cup sugar
2 eggs
1 teaspoon vanilla
1/2 Cup Unsweetened Strawberry puree
1/4 Cup diced fresh strawberries
1/2 Cup soft (room temperature) butter
Unsweetened Strawberry Puree:
You will need 1/2 cup of puree for the cupcakes and 3 Tablespoons for the buttercream icing.
Need:
2 Cups of fresh strawberries, cleaned and cut into small pieces, then mashed slightly.
Several Tablespoons (4 - 6) water
Cut berries into small pieces, mash slightly with a fork and place in a small saucepan with the water. Cook over medium-low heat until the berries break down and the liquid reduces by 2/3, to make slightly less than 1 cup of puree. Cool before using.
Cupcake Directions:
Cream the butter and sugar, until a smooth (creamed) mixture is formed. Add the eggs and strawberry puree and mix until the wet ingredients are well mixed. Add flour, baking soda and baking powder to a mixing bowl and mix to disperse the dry ingredients. Then add the dry ingredients to the wet ingredients and mix to make the batter. The batter will be somewhat wet.
Place paper liners into muffin pan and fill each liner 2/3 – 3/4 full with the batter. This should make 12 cupcakes.
Bake in a preheated 350 degree oven until a pick, stuck into the center of the muffin comes out clean. All ovens cook differently and your cooking time will likely vary some.
Cool the cupcakes on a rack until room temperature before icing.
Strawberry Buttercream Frosting.
Need:
3 Tablespoons – no more (unsweetened) strawberry puree
1/2 cup soft (slightly less than room temperature) unsalted butter
1/4 teaspoon vanilla
2 1/2 - 3 1/2 Cups Powdered Confectioner’s sugar
Directions:
Dryer puree is better, because it will require less Confectioner’s sugar to make a smooth icing. Cool the puree in the refrigerator until well chilled.
Mix the softened butter in a mixing bowl until soft and creamy. Add the 3 Tablespoons of berry puree (No more) to the whipped butter and mix until uniform.
Add 1 1/2 cups of the Confectioner’s sugar and mix well. Add additional sugar, with mixing until a smooth slightly thick icing is formed.
Using a Cake mix:
Use a strawberry cake mix and frost with butter cream icing. Will not be as good.
Need:
Cupcake pan, with paper liners. Should make 12 cupcakes.
Preheated oven at 350 degrees
1 2/3 Cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 Cup sugar
2 eggs
1 teaspoon vanilla
1/2 Cup Unsweetened Strawberry puree
1/4 Cup diced fresh strawberries
1/2 Cup soft (room temperature) butter
Unsweetened Strawberry Puree:
You will need 1/2 cup of puree for the cupcakes and 3 Tablespoons for the buttercream icing.
Need:
2 Cups of fresh strawberries, cleaned and cut into small pieces, then mashed slightly.
Several Tablespoons (4 - 6) water
Cut berries into small pieces, mash slightly with a fork and place in a small saucepan with the water. Cook over medium-low heat until the berries break down and the liquid reduces by 2/3, to make slightly less than 1 cup of puree. Cool before using.
Cupcake Directions:
Cream the butter and sugar, until a smooth (creamed) mixture is formed. Add the eggs and strawberry puree and mix until the wet ingredients are well mixed. Add flour, baking soda and baking powder to a mixing bowl and mix to disperse the dry ingredients. Then add the dry ingredients to the wet ingredients and mix to make the batter. The batter will be somewhat wet.
Place paper liners into muffin pan and fill each liner 2/3 – 3/4 full with the batter. This should make 12 cupcakes.
Bake in a preheated 350 degree oven until a pick, stuck into the center of the muffin comes out clean. All ovens cook differently and your cooking time will likely vary some.
Cool the cupcakes on a rack until room temperature before icing.
Strawberry Buttercream Frosting.
Need:
3 Tablespoons – no more (unsweetened) strawberry puree
1/2 cup soft (slightly less than room temperature) unsalted butter
1/4 teaspoon vanilla
2 1/2 - 3 1/2 Cups Powdered Confectioner’s sugar
Directions:
Dryer puree is better, because it will require less Confectioner’s sugar to make a smooth icing. Cool the puree in the refrigerator until well chilled.
Mix the softened butter in a mixing bowl until soft and creamy. Add the 3 Tablespoons of berry puree (No more) to the whipped butter and mix until uniform.
Add 1 1/2 cups of the Confectioner’s sugar and mix well. Add additional sugar, with mixing until a smooth slightly thick icing is formed.
Using a Cake mix:
Use a strawberry cake mix and frost with butter cream icing. Will not be as good.
This post was edited on 6/17/20 at 8:41 pm
Posted on 6/17/20 at 10:30 pm to deeprig9
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News