Best Strawberry Patch Pull Apart Cupcakes Recipes

PULL APART TOUCHDOWN CUPCAKES

Pull Apart Touchdown Cupcakes image

You can take this pull apart one step further by writing team names on the ends of the field with decorator icing. Or use sprinkles in your teams' colors on the last row of cupcakes on each end of the field for personalized end zones.

Provided by Food Network Kitchen

Categories dessert

Time 2h40m

Yield 24 servings

Number Of Ingredients 22

Ingredients

3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3 sticks unsalted butter, melted and cooled slightly
1 3/4 cups granulated sugar
3/4 cup sour cream
1 tablespoon pure vanilla extract
5 large eggs
1/2 cup mini chocolate chips
3 sticks unsalted butter, at room temperature
1 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
3 cups confectioners' sugar
2 1/2 cups dark green sprinkles
15 large marshmallows
2 tablespoons mini chocolate chips
8 chocolate cream covered cookie sticks, such as Pocky sticks
One 4.25-ounce tube white decorators' icing
2 small chocolate chewy candies, such as midgie-size Tootsie Rolls, unwrapped
22 fruit-flavored gummy candies in 2 different colors, or 11 chocolate-covered raisins or peanuts and 11 yogurt-covered raisins or peanuts

Steps:

For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with cupcake liners. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Set aside. Combine the butter, granulated sugar, sour cream, vanilla and eggs in a large bowl and whisk until smooth. Stir in the flour mixture until just combined. Stir in the chocolate chips. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 21 to 23 minutes, rotating the pans once about halfway through baking. Cool the cupcakes in the pans for 5 minutes, and then transfer to a wire rack to cool completely.
For the frosting: Beat the butter, peanut butter, vanilla and salt using an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar and continue to beat until smooth and fluffy, about 2 minutes more.
For the assembly and decorating: Put 1 cup of frosting in a piping bag fitted with a large round tip and set aside. Put the jimmies in a shallow bowl. Frost a cupcake, using about 2 tablespoons of the remaining frosting per cupcake, and then gently dipping the top into the jimmies, turning the cupcake until the top is coated. Repeat with the remaining cupcakes. Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes in the rows. Using the frosting in the piping bag, pipe thick cross shapes between where the cupcakes meet one another and over the marshmallows so there are no visible gaps between the cupcakes. Coat with sprinkles.
To make goal posts for the cupcake "field," microwave the chocolate chips in a small microwave-safe bowl until just melted, 30 to 45 seconds. Keep 2 cookie sticks whole for the bases of the posts. Cut off and discard (or eat!) the bottom third of the remaining cookie sticks. Dip the top of one of the longest cookie sticks into the melted chocolate and adhere it to the middle of one of the cut cookie sticks so that they form a capital T shape. Next, dip the cut ends of two short sticks into chocolate and adhere them to either side of the cross on the T. Lay the goal post on a flat surface and repeat with the remaining 4 cookie sticks to make the second goal. Allow goals to fully harden, 15 to 20 minutes, or place in the refrigerator for 10 minutes.
Using the decorators' icing, pipe 10 lines across the cupcake field to represent yard lines. Pipe out the number 50 in the middle for the 50-yard line. Heat the Tootsie Rolls in the microwave on high in 5-second intervals until they are soft and pliable. Mash them together and form into a football. Use the icing to pipe the lacing on the football; use a toothpick if necessary to help define the lacing. Place the football on the field. Place the gummy candies on the field to represent players and then stick the goal posts into cupcakes at each end of the field.

STRAWBERRY CUPCAKES

Strawberry Cupcakes image

Provided by Food Network

Categories dessert

Time 1h25m

Yield 24 to 30 cupcakes

Number Of Ingredients 19

Ingredients

1 cup granulated sugar
1/2 cup strawberry gelatin
2 sticks salted butter
8 ounces cream cheese
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup dark rum
2 cups cake flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup sweetened strawberries (purchased frozen, but thawed for recipe)
2 sticks salted butter
8 ounces strawberry cream cheese
4 cups confectioners' sugar
1 tablespoon dark rum
1 teaspoon strawberry extract
10 to 12 strawberries
1/4 cup granulated sugar
2 tablespoons dark rum

Steps:

For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
In a medium bowl, cream together the granulated sugar, gelatin, butter and cream cheese. Beat in the eggs, one at a time, then stir in the vanilla and rum. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
For the strawberry frosting: In a medium bowl, cream together butter and cream cheese. Add the confectioners' sugar, rum and strawberry extract.
For the strawberry filling: Cut the strawberries into small pieces and place into a medium saucepan. Add the sugar and bring to a light boil. Once the filling begins to boil, turn off the heat, add the rum and let sit for 10 minutes to cool.
To assemble: Core out the center of the cupcakes and fill with strawberry filling. Then cover the tops of the cupcakes with the strawberry frosting.