Strawberry Compote Recipe (Coulis) Recipe Strawberry compote
Grease 24 cupcake cups or line with paper liners. Combine cake mix, oil, eggs, and food coloring in a large bowl. Add strawberry compote and mix well. Pour in water slowly and mix until batter is blended. Divide batter evenly between the prepared cupcake cups. Bake in the preheated oven until a toothpick inserted into the center of a cupcake.
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Strawberry Cake Filling. Yield: approx 2 cups. Prep Time: 5 minutes. Cook Time: 8 minutes. Total Time: 8 minutes. This easy strawberry cake filling is made from fresh strawberries or frozen strawberries. It's thick, sweet, and full of real strawberry flavor.
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Mash the strawberries with a fork and set aside. Fill muffin liners two-thirds full with the cupcake batter. Place one teaspoon of strawberry compote in the center of each cupcake and top with additional batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool before icing.
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Make Strawberry Cupcakes. Preheat oven to 325 degrees. Fill cupcake tins with 19 cupcake liners. Heat the Salted Butter in the microwave in a microwave-safe dish until just melted. Make strawberry puree by heating the 3 oz (¾ cup) Frozen Strawberries until thawed in the microwave.
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STEP 1: While the cupcakes bake, make the strawberry compote. In a pot heat up sliced up strawberries, granulated sugar, lemon juice and vanilla extract. Once it starts bubbling, take it down to a low/medium heat and let it simmer for 10 minutes. While it cooks, give the strawberries a stir once in a while.
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Preheat the oven to 190 degrees celsius and line the cupcake tin with cupcake liners. Whip the butter (cut in small squares) and sugar with an electric blender, until creamy and fluffy. In a different bowl, beat the egg whites until fluffy and add it to the butter-sugar mix.
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Add the diced strawberries, sugar, cornstarch, fresh basil, lemon juice to a large saucepan over medium-low heat. Allow the to simmer for about 20 minutes, stirring frequently until thickened. Transfer the compote to a glass jar and allow to cool to room temperature. Store in the fridge for up to a week.
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Preheat the oven to 350° F. 2. Prepare a 12-count cupcake pan with cupcake liners. 3. In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside. 4. In a separate large mixing bowl, cream the butter and sugar until light and fluffy. Mix in the eggs and vanilla.
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Reduce heat to medium-low and cook for about 4-5 minutes, or until mixture has thickened. Remove from heat and allow to cool. Gently core the center of each cupcake (about a ¾" circle) and fill with cooled strawberry filling. Be careful not to core through the bottom of your cupcake.
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Add the vanilla and the strawberry puree. Whip the buttercream on medium speed (#6 on a Kitchen Aid mixer) for about 4-5 minutes, scraping the bowl occasionally, until very light and fluffy. Turn the speed down to Stir, and mix for 1 minute. Scoop the buttercream into a piping bag fitted with tip 2D.
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Using a sturdy spatula, cut any large strawberries into very small pieces (around ¼ inch pieces) as they simmer. The berries should be soft enough that they are easy to cut with the spatula. Cook for about 10-15 minutes as the mixture boils, scraping the pan frequently with a sturdy spatula. The compote is finished when it is thick and coats.
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Wash the strawberries and cut them into small chunks. In a medium saucepan, combine the cut strawberries, granulated sugar, and lemon juice. Next, simmer the mixture over medium heat for about 15 to 20 minutes, or until it reduces to 60g (about ⅓ cup). Then let it cool down to room temperature.
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Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes. The Spruce Eats / Ulyana Verbytska.
Strawberry Compote
Heat the strawberries, sugar, water and lemon zest over medium heat in a saucepan. Cook about 5 to 7 minutes, until the berries start to break down. Add the cornstarch slurry and stir until the sauce thickens. Mash the berries until the sauce reaches your desired consistency. Add the vanilla and salt, then cool.
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STEP 5: Fill the cupcakes. Mix the strawberries and sugar. Then, fill the cupcakes with the strawberries. Use a cupcake corer or a sharp knife to create a hole that goes ⅔rds of the way down in the middle of the cupcake. STEP 6: Beat cream cheese and butter. Beat these until fluffy.
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In a medium size bowl combine the 1 ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined. In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
