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These Strawberry Crunch Cupcakes are a delightful and nostalgic treat that brings back memories of strawberry crunch ice cream bars. They combine a moist vanilla cupcake with a creamy frosting and a crunchy, strawberry-infused topping, making them perfect for any celebration or sweet craving.
Ingredients Breakdown:
- Vegetable Oil: This keeps the cupcakes moist and tender, preventing them from drying out.
- Egg Whites: They add structure without making the cupcakes heavy, keeping them light and airy.
- Water: Adds necessary moisture to the batter, ensuring the cupcakes stay soft.
- Granulated Sugar: Sweetens the cupcakes, balancing the slight tang from the sour cream.
- Vanilla Extract: Gives the cupcakes a classic vanilla flavor that complements the strawberry.
- Salt: Enhances the sweetness and balances the overall flavor.
- White Cake Mix: This is the convenient base of the cupcakes, simplifying the recipe.
- All-Purpose Flour: Adds structure and ensures the cupcakes hold their shape.
- Sour Cream: This adds moisture and a slight tanginess, making the cupcakes rich and flavorful.
- Butter: The foundation of the frosting, creating a smooth and creamy texture.
- Powdered Sugar: Sweetens and thickens the frosting to the perfect consistency.
- Cream Cheese: Adds a tangy richness that balances the sweetness of the frosting.
- Heavy Cream: Used to adjust the frosting's consistency, making it smooth and spreadable.
- Golden Oreos: These create the crunchy base of the topping, adding a delightful texture.
- Strawberry Jello Powder: Infuses the topping with a burst of strawberry flavor.
- Melted Butter: Binds the Oreo and Jello mixture together, creating a crunchy topping.
- Fresh Strawberries: Used as a beautiful and flavorful garnish.
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Step-by-Step Instructions:
- Making the Cupcakes:
- Preheat your oven to 325°F (165°C) and line your muffin tins with cupcake liners, preparing them for baking. In the bowl of a stand mixer, combine the vegetable oil, egg whites, water, and vanilla extract. Whisk these wet ingredients together until they are well combined. In a separate bowl, whisk together the white cake mix, all-purpose flour, granulated sugar, and salt. Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined. Add the sour cream to the batter and mix until everything is smooth and well incorporated. Fill each cupcake liner about three-quarters full with the batter, ensuring even baking. Bake the cupcakes for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
- Making the Frosting:
- In the bowl of a stand mixer, cream together the butter and cream cheese until they are light and fluffy. Gradually add the powdered sugar, mixing on low speed until it is fully incorporated. Add the vanilla extract to the frosting and mix until well combined. Add heavy cream, a tablespoon at a time, until the frosting reaches your desired consistency.
- Preparing the Strawberry Crunch Topping:
- Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. In a bowl, combine the crushed Golden Oreos with the strawberry Jello powder. Pour the melted butter over the Oreo and Jello mixture and stir until everything is well combined.
- Decorating the Cupcakes:
- Pipe the frosting onto the cooled cupcakes using a piping bag fitted with your desired tip. Sprinkle the Oreo-strawberry crunch topping generously over the frosting. Garnish each cupcake with sliced fresh strawberries for a beautiful finishing touch.
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These Strawberry Crunch Cupcakes are a delightful treat that combines familiar flavors with a fun, easy-to-make recipe. They are sure to impress and bring a touch of nostalgia to any occasion.
Frequently Asked Questions
- → Can I make these cupcakes in advance?
- Yes! You can make the cupcakes up to 2 days ahead and store them in an airtight container at room temperature. For best results, add the frosting and crunch topping the day you plan to serve them.
- → Can I substitute the white cake mix with something else?
- Absolutely. You can use a homemade white cake recipe instead of the boxed mix. You'll need about 3 cups of cake batter to replace the boxed mix in this recipe.
- → What if I can't find Golden Oreos?
- Any vanilla sandwich cookie will work in place of Golden Oreos. Vanilla wafers or shortbread cookies would also make a good substitute for the crunch topping.
- → Can I make these cupcakes without dairy?
- While you can use dairy-free substitutes for the butter, sour cream, and cream cheese, the texture and flavor will be different. Look for high-quality dairy-free alternatives that are specifically designed for baking.
- → How do I store leftover cupcakes?
- Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 20 minutes before serving for the best flavor and texture.