Hidden Strawberry Cupcakes with Vanilla-Strawberry Swirl Frosting
Getting reviews...
Level:Easy
Total: 1 hr 30 min
Active: 30 min
Yield:12 cupcakes
Nutritional Analysis
Per Serving
Serving Size
1 of 12 servings
Calories
605
Total Fat
26 g
Saturated Fat
16 g
Carbohydrates
90 g
Dietary Fiber
1 g
Sugar
70 g
Protein
4 g
Cholesterol
99 mg
Sodium
186 mg
These cupcakes feature a moist strawberry cake frosted with a sweet, swirled strawberry-vanilla buttercream. Inside each cupcake is the surprise of a beautiful fresh strawberry. The cake is flavored with a homemade strawberry purée, while the frosting gets the intensity of powdered freeze-dried strawberries.
2 regular piping bags without tips; 1 extra-large piping bag fitted with a ti
For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Whisk the flour, baking powder and salt together in a large bowl. Cream the butter and granulated sugar together in a large bowl with an electric mixer until light and
fluffy. Add the eggs one at a time, beating each in completely before adding the next egg.
Beat in the milk and vanilla. Beat in the flour mixture. Pour in the puréed strawberries and
mix just to combine.
Divide the batter evenly between the lined muffin cups. Bake until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack to cool completely.
Using a sharp knife, cut out a strawberry-size hole in the top of each cupcake. Fill the
holes with the strawberries.
For the frosting: Combine the butter and confectioners’ sugar together in a large bowl and beat with an electric mixer until light and fluffy, starting on low and working up to high speed (this will keep the sugar from billowing out). Beat in the cream, vanilla and salt.
Transfer half the frosting to a piping bag that’s not fitted with a tip. Add the freeze-dried strawberries to the remaining frosting and blend until smooth. Scrape the strawberry frosting into another piping bag without a tip. Fit an extra-large piping bag with your desired tip and then place both the piping bags inside the extra-large bag. Pipe the frosting onto the cupcakes in a swirl.
Cook’s Note
Making powder from regular freeze-dried strawberries is easy. Just put 1 to 1 1/2 cups in a blender or food processor. Blend or pulse until no lumps remain, then measure out 1/2 cup.
Tools You May Need
Copyright 2024 Television Food Network, G.P. All rights reserved.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.