EASY STRAWBERRY CUPCAKES RECIPE RECIPES

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EASY STRAWBERRY PIE RECIPE - HOW TO MAKE STRAWBERRY PIE



Easy Strawberry Pie Recipe - How to Make Strawberry Pie image

Our easy strawberry pie has a baked pie crust loaded with fresh strawberries mixed in a homemade strawberry puree. Chill it and dollop with whipped cream!

Provided by THEPIONEERWOMAN.COM

Categories     bridal shower    Easter    Father's Day    Fourth of July    Mother's Day    spring    baking    comfort food    dessert    fruit

Total Time 5 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 6

1

refrigerated pie crust 

1 1/2 qt.

fresh strawberries, stems removed, halved

3/4 c.

granulated sugar

1 tsp.

vanilla extract

3 tbsp.

corn starch 

Whipped cream, for serving

Steps:

  • For the crust: Bake one refrigerated pie crust according to package directions. Let it cool completely. 

PINK VELVET CUPCAKES RECIPE: HOW TO MAKE IT



Pink Velvet Cupcakes Recipe: How to Make It image

My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. —Paulette Smith, Winston-Salem, North Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 2 dozen.

Number Of Ingredients 15

1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
WHITE CHOCOLATE GANACHE:
2 cups white baking chips
1/2 cup heavy whipping cream
1 tablespoon butter
Pink coarse sugar and sugar pearls

Steps:

  • In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-27 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed until soft peaks form and frosting is light and fluffy, 2-3 minutes. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.

Nutrition Facts : Calories 266 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 154mg sodium, CarbohydrateContent 29g carbohydrate (20g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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PINK VELVET CUPCAKES RECIPE: HOW TO MAKE IT
My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. —Paulette Smith, Winston-Salem, North Carolina
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 266 calories per serving
  • In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-27 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed until soft peaks form and frosting is light and fluffy, 2-3 minutes. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.
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