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mini strawberry
cupcakes
Ingredients:
(Yield: 40 Cupcakes)
For the cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
4 tbsp unsalted butter, softened
½ cup sugar
1 large egg
¼ cup full-fat plain Greek yogurt
Directions:
1.
Create a strawberry purée by combining fresh strawberries, sugar, and lemon juice in a
blender until smooth.
2.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
3.
In a larger bowl, beat butter and sugar with a handheld mixer on medium until fluffy and
light. Add egg, yogurt, strawberry purée, milk, vanilla, red food coloring (if using) and
blend until mixed. Using a slow speed, mix dry ingredients into wet ingredients until just
combined.
4.
Add 1 tbsp of batter into each cupcake mold of your preheated Mini Cupcake Maker,
and cook for about 2-3 minutes.
5.
Carefully remove the cupcakes using the Easy-lift Tray, allow them to cool, and enjoy.
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6 tbsp whole milk
1 tsp vanilla extract
3-4 drops red food coloring, optional
For the strawberry purée:
½ pound fresh strawberries, halved
1 tbsp sugar
1 tsp fresh lemon juice
chocolate
Frosting
Ingredients:
1 pint (16 oz) Greek yogurt
12 oz semi-sweet chocolate chips
Directions:
1.
Melt chocolate on a stove or in the microwave, stirring every 30 seconds.
2.
Mix the melted chocolate into the Greek yogurt until it is completely blended.
3.
Place frosting into a piping bag or the Dash SuperSqueeze™ Batter Bottle.
4.
Top your mini cupcakes, and enjoy.
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