Showing posts with label pamperd chef image. Show all posts
Showing posts with label pamperd chef image. Show all posts
Showing posts with label pamperd chef image. Show all posts
Showing posts with label pamperd chef image. Show all posts

Strawberry Cupcakes Recipe in Mini-Muffin Pan

How to Make Strawberry Cupcakes Recipe

This recipe makes Strawberry Cupcakes in a Mini-Muffin Pan. It yields enough cupcakes for a large group. Get creative with your mix-ins and infuse cupcakes with your favorite jamEnjoy! 

How to make strawberry cupcakes in a mini-muffin pan.
How to make strawberry cupcakes in a mini-muffin pan.

We had to come up with an item to take for a Teacher Appreciation Week pitch-in luncheon at Chick-a-Bitty and Bug's school. I knew I needed to bring in something that would feed over forty teachers and wouldn't require major refrigerator space. I thought if I could make this in my Mini Muffin Pan ( it makes twenty-four muffins at a time) and with one cake mix, I could make a little over forty-eight muffins!

Make Strawberry Cupcakes in a Mini- Muffin Pan to feed the whole gang.


  • 1 strawberry cake mix 

If you can't find strawberry cake mix, Pillsbury and Betty Crocker make a white one- just add about one drop of red food coloring. 

  • Add 1 tsp. of strawberry extract

IMO, Strawberry cake mix is prettier, because it makes a pink cake with red speckles, plus you're putting in the white chips = very pretty! 

You can also as fresh strawberries to the white cake mix for a similar effect.

  • 1 tsp. strawberry extract 
  • ½ cup white chocolate chips
  • 1 (3 oz. box) cheesecake pudding mix
  • 16 oz. sour cream
  • ½ cup oil
  • 3 eggs 
  • Garnish: whipped topping and fresh strawberries. 
  • Preheat oven to 325 Degrees
  • Spray your pan lightly 
  • Whisk eggs and pudding mix together.
  • Add remaining ingredients, blend well.

Strawberry Cupcakes
White cake mix with fresh strawberries.

  • Using a medium or large ice cream scoop, (depends on how big you want your mini cakes) put in pan. 

How to infuse cupcakes and cakes.
Infuse cupcakes with a jam filled icing tube.

  • Bake for 10-12 min. Let cool on cooling rack and remove from pan. Repeat until all the batter is used.
  • Once cupcakes are baked, use a frosting tube filled with jam to infuse. It is easy, just insert and squirt! Now, you are a gourmet baker!
Tip:  If there is extra batter for a third round but not enough to fill all cups, fill empty cups with a bit of water so it will not ruin and over bake the empty cups.

After everything is cool, use whipped topping to decorate top of mini-cakes. Add a sliced strawberry to put on top.

You can also frost with cream cheese frosting and drizzle with chocolate syrup as seen below.

Strawberry infused cupcakes with cream cheese frosting and chocolate drizzle.
Strawberry infused cupcakes with cream cheese frosting and chocolate drizzle.


More Recipes  from Kids Creative Chaos

Two Quart Batter Bowl*

Buy Frosting Tubes for Infusion*

Valentine's Day Dessert: Lemon Angel Food Cake Recipe from Pampered Chef

Looking for a light and refreshing dessert recipe for Valentines Day? This Lemon Angel Food Cake Recipe is Delicious

Angie's favorite Pampered Chef recipes: This dessert recipe for Valentine's Day is pink, pretty, and romantic. It is perfect for your next romantic Valentine's Day Dessert. Make this Lemon Angel Food Cake recipe to celebrate Valentine's Day or any special occasion. Enjoy!

 Valentine's Day Dessert Lemon Angel Food Cake
Ours: Valentine's Day Dessert Lemon Angel Food Cake.

Valentine's Day Recipe Lemon Angel Food Cake Pampered Chef
Theirs: Pampered Chef's Lemon Angel Food Cake.

How to Make Lemon Angel Food Cake


5 drops red food coloring
1 pkg (16 oz or 430 g) angel food cake mix
3 lemons
2 cups (500 mL) powdered sugar
2 cups (500 mL) thawed frozen fat-free whipped topping
1 pkg (10 oz) frozen raspberries or strawberries in syrup, thawed.


1.  Preheat oven to 350°F (180°C). For cake, add food coloring to amount of water specified on package. Prepare cake according to package directions. Pour batter into Rectangular Baker . Bake on center rack 35-40 minutes or until top is golden brown, cracked and center is slightly sunken. (Do not underbake.) Remove baker from oven; invert onto Stackable Cooling Rack. Without removing baker, let stand until completely cool (about 1 1/2 hours).

2.  Poke holes in cake about 1 1/2 in. (4 cm) deep and 1/2 in. (1 cm) apart with large fork. Zest lemons using Zester/Scorer to measure 1 tbsp (15 mL) zest. Juice lemons using Juicer to measure 1/3 cup (75 mL) juice. In Small Batter Bowl, combine sugar, juice and zest; whisk until smooth. Pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set.

3.  Attach open star tip to Easy Accent(R) Decorator; fill with whipped topping. Garnish each serving with whipped topping; top with raspberries.

Yield:  15 servings

U.S. Diabetic exchanges per serving: 2 1/2 fruit, 1 starch (3 1/2 carb)

Make it a family Valentine's date night for the perfect Valentimes. (See what I did there?) You might also like to pair it with a Valentine Craft for Kids and a cute bedtime story like those below.

Recommended Reading:

Recipes from the Heart Cookbook*

More Recipes from Kids Creative Chaos

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