Strawberry Crunch Cupcakes
User Reviews
5
6 reviews
Excellent
Strawberry Crunch Cupcakes
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Featuring a vanilla cupcake topping with strawberry icing and a crunchy topping, these Strawberry Crunch Cupcakes feature all the flavors of the popular strawberry crunch popsicle. The perfect cupcake for summer!
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Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4 egg large
- 1 1/3 cup sugar
- 3 butter sticks, melted
- 1 Tablespoon vanilla extract
- 1 cup half-and-half
FROSTING - DECORATING THE CUPCAKES
- 2 Strawberry Frosting from cans
- 1 golden Oreo cookies package
- 1 strawberry gelatin dessert 3.4 ounces, package
- 1 teaspoon Food Coloring neon pink gel
- 2 Pints strawberry fresh
Instructions
- Pre-heat the oven to 350 degrees.
- Line 2 - 12 count, or one 24 count muffin tin(s) with cupcake liners.
- In the mixing bowl of a stand mixer, blend the flour, baking powder, and salt together at low speed.
- In a separate bowl, beat the eggs until they're a light lemon color, and add to the flour mixture, and add the sugar, melted butter, vanilla, and half n half.
- Mix on low until all ingredients are blended.
- Scrape down the sides of the mixing bowl with a spatula and blend again. Don't over mix the batter.
- Fill the cupcake liners 3/4 full.
- Bake for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes to a wire rack to cool completely.
- While the cupcakes are cooling, place the whole package of Golden Oreo's in a blender, and blend until they're cookie crumbs.
- Add Strawberry Jello, and blend until mixed.
- Pour the crumbs into a medium bowl, and add the Neon pink food coloring gel, and stir with a spoon. Set aside.
- Wash and dry the fresh Strawberries, and remove the stems.
- Leave on paper towels to dry.
- When cupcakes are cool, place Strawberry frosting in a pastry bag with a large star tip, and frost the cupcakes, swirling the frosting around the cupcakes, and up to a point in the center.
- Roll the sides of the frosted cupcakes in the cookie crumbs.
- Place one Strawberry in the center of the frosting on top of each cupcake, and place one small dollop of Strawberry frosting on the top of the Strawberry.
- Place the cupcakes in a cupcake container, and refrigerate until time to serve.
- Serve, and Enjoy!
- Makes approximately 24 cupcakes
- Cupcakes may be kept in the refrigerator for up to 6 days.
Nutrition Information
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Calories
129kcal
(6%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
31mg
(10%)
Sodium
69mg
(3%)
Potassium
92mg
(2%)
Fiber
0.4g
(2%)
Sugar
12g
(24%)
Vitamin A
78IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 31mg | 10% |
| Sodium | 69mg | 3% |
| Potassium | 92mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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