Best 5 Sprinkles Strawberry Frosting Recipes
Indulge in a delectable culinary adventure with our tantalizing Strawberry Frosting, a symphony of flavors that will elevate your cakes, cupcakes, and cookies to new heights. This versatile frosting, available in three enticing variations – classic, cream cheese, and vegan – caters to every palate and dietary preference.
1. **Classic Strawberry Frosting:** Experience the timeless charm of our classic Strawberry Frosting, a delightful blend of fresh strawberries, confectioners' sugar, milk, and butter. Its vibrant pink hue and luscious sweetness will transform your baked creations into irresistible treats.
2. **Strawberry Cream Cheese Frosting:** Elevate your desserts to new levels of indulgence with our Strawberry Cream Cheese Frosting, a luscious combination of cream cheese, butter, confectioners' sugar, and strawberries. Its smooth, creamy texture and tangy sweetness will leave you craving more.
3. **Vegan Strawberry Frosting:** Delight in the guilt-free pleasure of our Vegan Strawberry Frosting, crafted with coconut cream, vegan butter, confectioners' sugar, and strawberries. This delectable frosting offers a creamy, luscious texture without compromising on flavor, making it a perfect choice for those with dietary restrictions.
SPRINKLES' STRAWBERRY FROSTING
This Sprinkles' Strawberry Frosting recipe is the perfect topper for Candace Nelson's Strawberry Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 dozen cupcakes
Number Of Ingredients 5
Steps:
- Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
SPRINKLES' STRAWBERRY CUPCAKES
This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. There is fresh strawberry purée in both the cake batter and the buttercream frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
VANILLA BUTTERCREAM FROSTING (FROM SPRINKLES CUPCAKES)
My sister got this buttercream frosting off the box of a Sprinkles Cupcake mix, made famous by Oprah. My sister said this was amazing. Update: I have finally gotten around to making this myself. I will say, that I don't like my desserts overly sweet and. though this was very good, I think I would probably decrease the amount of sugar for my personal taste. I'm glad everyone else has liked it as-is, though. :)
Provided by C. Taylor
Categories Dessert
Time 10m
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- In a bowl add sugar then add butter. Beat till blended. Next add salt.
- Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
Nutrition Facts : Calories 273.1, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 27.2, Carbohydrate 35, Sugar 34.3, Protein 0.2
SPRINKLES STRAWBERRY CUPCAKES RECIPE
This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. www.sprinklescupcakes.com
Provided by Eleanor Grosch
Categories Dessert
Time 32m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Line a 12-cup muffin tin with cupcake liners; set aside.
- Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Nutrition Facts : Calories 206.7, Fat 8.4, SaturatedFat 5.1, Cholesterol 38.5, Sodium 97.3, Carbohydrate 30.1, Fiber 0.7, Sugar 17.6, Protein 3
SPRINKLES STRAWBERRY CUPCAKES
Found this on Martha Stewart's website. Courtesy of Candace Nelson from Sprinkles Cupcakes. Put this on Recipezaar for sharing and safe keeping :)
Provided by monique.j.jimenez
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- Cupcakes:.
- 1.Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- 2.Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
- 3.In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
- 4.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- 5.With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- 6.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
- Frosting:.
- Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Tips:
- For the best results, use fresh strawberries. If using frozen strawberries, thaw them completely and drain off any excess liquid before using.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
- To make the frosting even more festive, add some sprinkles or edible glitter before serving.
- This frosting is best used immediately after making. If you need to store it, keep it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Sprinkles strawberry frosting is a delicious and easy-to-make frosting that is perfect for any occasion. It is light and fluffy, with a sweet and tangy flavor. The sprinkles add a fun and festive touch that makes it perfect for parties or celebrations. Whether you are using it to top a cake, cupcakes, or cookies, this frosting is sure to be a hit. So next time you need a quick and easy frosting, give this sprinkles strawberry frosting a try. You won't be disappointed!
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