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How to Make Strawberry Crunch Cupcakes Make the Strawberry Cupcakes. Prepare: Preheat the oven to 350°F. Grease a muffin/cupcake tin. Pulverize the strawberries: Blend the freeze dried strawberries into a fine powder either in a food processor, or by sealing it in a Ziplock bag and smashing it with something heavy, like a rolling pin.
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Add the powdered sugar and mix on low speed until completely incorporated. Mix in the vanilla and enough cream for desired consistency. Increase to high speed and beat for 2-3 minutes until light and fluffy. Using a piping bag fitted with a large star tip or an offset spatula, frost the cupcakes.
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Pre-heat oven to 325F. In the bowl of a mixer, mix together the egg whites, water, and vanilla. Mix on low for about 10 seconds. In a large bowl, mix together cake mix, flour, sugar, and salt. Slowly add the dry mix a little at a time. Mixing on low until everything is combined. Add sour cream and mix well.
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Strawberry Jell-O Cupcakes. Set your oven to 350 °F and line a 12 cavity muffin tin with baking cups or parchment paper. In a large bowl, whisk together the all-purpose flour, granular sugar, baking powder, and salt. Create a well in the dry ingredients and add the buttermilk, vegetable oil, vanilla extract, and the egg.
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Begin adding the powdered sugar about 1 cup at a time, beating until smooth after each addition. Scrape down the sides of the bowl as needed to incorporate all of the powdered sugar. Once the powdered sugar is incorporated, add the milk or cream a tablespoon at a time until desired consistency is reached.
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To make the strawberry crunch, combine freeze-dried strawberries, vanilla-flavored Oreos, and butter in a food processor and pulse the ingredients until they are crumbs. Top the chilled cupcakes with vanilla buttercream, followed by a layer of strawberry crunch, and then a final dollop of vanilla buttercream. And voilà!
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For the cupcakes. To make the cupcakes begin by preheating your oven to 350 degrees. Wash, dry, and remove the stems of your strawberries. Chop them into small pieces. Next, in a large mixing bowl combine the dry ingredients (flour, salt, baking powder, and sugar). Stir well with a large spoon.
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Fill in the hole with strawberry filling. Do not overfill. Cover the top of the cupcake in cream cheese frosting, levelling it with a spatula. Dip the iced cupcakes in crunchy crumbles, pressing gently to help it stick to the frosting. Pipe a small dollop of cream cheese frosting in the middle of the cupcake.
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In a large bowl beat the butter on medium speed with an electric mixer until creamy, about 2 minutes. With the mixer on low, add in the powdered sugar, vanilla, milk or heavy cream and salt. Increase mixer speed to medium and beat until completely smooth, about 3 minutes.
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Make the Strawberry Crumble. Preheat the oven to 325. Line a small sheet pan with parchment. Melt the butter and set it aside to cool slightly. In a large plastic bag or a blender add the Vanilla Oreos and freeze dried strawberries. Smash or pulse in the blender until you have small crumbs.
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Instructions. Preheat the oven to 350°F. In a mixing bowl, beat eggs with brown and white sugar, vegetable oil, buttermilk, and vanilla. Sift in flour, baking powder, baking soda, and cacao.
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For the cupcakes - Preheat the oven to 350° F. Prepare a standard 12-count cupcake pan with cupcake liners. Set aside. In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside. In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and fluffy.
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In a large bowl, beat together the cream cheese, butter, and half of the package of jello mix. Once mixed, add in the heavy cream. Then add in the powdered sugar gradually until the icing reaches the desired consistency. Lastly, add a few drops of food color to make the icing so perfectly pink.
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Fill each cup of your muffin tin ¾ full of batter. Then bake the cupcakes at 175C / 347F (no fan) for 25 minutes or until a toothpick or cake tester inserted comes out clean. When done baking, allow them to cool completely on a Cooling rack before frosting.
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Bake at 375°F for 5 minutes. Lower heat to 350°F then bake for an additional 10-13 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking: make the vanilla buttercream frosting, cream cheese frosting, or strawberry frosting, if using homemade frosting.
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Beat the cream cheese, powdered sugar, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment over medium speed until creamy. Scrape down the sides. Add ½ cup of the heavy cream and mix to combine. Scrape off the paddle, then place the entire bowl in the freezer for 10 minutes.
