Strawberry Cream CuPampered Chefake Question

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Discussion Overview

This thread centers around a participant's confusion regarding the measurements in a recipe for Strawberry Cream Cupcakes from the Simply Sweet Cookbook. Participants share their thoughts on the recipe's instructions and discuss their experiences with the dish.

Discussion Character

  • Exploratory
  • Opinion-based
  • Anecdotal

Main Points Raised

  • One participant expresses confusion about the measurement of strawberry ice cream topping in the recipe, noting a discrepancy between the total amount called for and the amounts specified for different uses.
  • Another participant suggests that the participant might be misreading the recipe and encourages checking for additional instructions.
  • Several participants discuss the possibility that the drizzle measurement might be intended per cupcake, rather than for the entire batch.
  • One participant shares their experience of making the cupcakes and mentions they are easy to prepare, even suggesting using a mini muffin pan.

Areas of Agreement / Disagreement

Views differ regarding the interpretation of the recipe's measurements, with some participants agreeing that the drizzle might be intended per cupcake, while others remain uncertain about the overall clarity of the instructions.

Contextual Notes

The discussion reflects personal experiences and interpretations of a specific recipe, with no official guidance or safety claims made regarding the cooking process.

Who May Find This Useful

Participants within the consultant community who are interested in recipe discussions or have encountered similar measurement confusions may find this thread relevant.

kam
kam
Staff member
Messages
3,655
These are the Strawberry Cream Cupcakes from the new Simply Sweet Cookbook.

I have never made these, but I will be making them tonight for work tomorrow. I am reading over the recipe and something does not make sense.

It calls for 2/3 cup Strawberry ice cream topping, divided.

The recipe calls for:
3 Tbsp to be mixed with the Cool Whip
1-1/2 Tbsp to be mixed with the Strawberries
1 tsp for drizzle

That comes to less than 5 Tbsp of Ice Cream Topping, yet the recipe calls for 2/3 cup. (Which should be around 10-1/2 Tbsp??? I seem to recall that 4 Tbsp = 1/4 cup.)

Have I missed something?

Has anyone made this, and which measurements do you use? The 3 Tbsp and 1-1/2 Tbsp?

Thanks!
 
  • Thread starter
  • #2
OK, no help, I guess. :(
Maybe something gel-like measures differently.??
 
  • Thread starter
  • #4
RMDave said:
Kam, why don't you email the Test Kitchen with your question: [email protected]
Click to expand...

I probably will at some point. It is just that I am making these for work tomorrow and was hoping someone has made these and there wasn't a typo in the cookbook. thanks!
 
Are you sure you're reading the recipe correctly? Sometimes it's easy to miss something farther down in the recipe. I don't have that cookbook so I can't help. :(
 
  • Thread starter
  • #6
leftymac said:
Are you sure you're reading the recipe correctly? Sometimes it's easy to miss something farther down in the recipe. I don't have that cookbook so I can't help. :(
Click to expand...

That's what I thought, too. At work I was reading a printout, but I double-checked in the cookbook when I got home.

Even the mLs don't make sense.

Ingredient list: strawberry topping 2/3 cup (150 mL)
Directions: Mix 3 Tbsp (45 mL) with Cool whip. Mix 1-1/2 Tbsp (7 mL) with strawberries......Drizzle 1 tsp (5 mL) topping over desserts.

It just seemed strange. This is why I was thinking I was missing a step. I'll mix it up in the moring before work and see what happens. (I won't care so much in the morning! haha)
 
Maybe you're supposed to drizzle 1 tsp (5 mL) on each cupcake?
 
RMDave said:
Maybe you're supposed to drizzle 1 tsp (5 mL) on each cupcake?
Click to expand...

This is how I read it. Surely you wouldn't be able to distribute 1 teaspoon over 12 cupcakes!! That would be one drop on each cupcake, by the look of the picture, it is about 1 tsp. per cupcake!!
 
  • Thread starter
  • #9
RMDave said:
Maybe you're supposed to drizzle 1 tsp (5 mL) on each cupcake?
Click to expand...

Aha! That must be it! (5x12) Thanks!!!

I ended up using a little extra in the Cool Whip part. Couldn't resist!
 
I just went out to my car to try to find the cookbook..it is not there..then I remembered that it is in the catalog..LOL..anyway.

Step 4 says Right after it says about cutting the top off with a serrated knife it says. For each Serving........and the drizzle 1 tsp is after that. So that would say to me that it is 1 tsp per cupcake. but I agree it does read very confusingly.
 
Are they easy to make? I've been wanting to make them for our next family get together!
 
wadesgirl said:
Are they easy to make? I've been wanting to make them for our next family get together!
Click to expand...

YES! :love: They are so good!!! I've made them in the mini muffin pan too!
 

Frequently Asked Questions

What ingredients do I need to make the Strawberry Cream Cupcakes using Pampered Chef products?

To make Strawberry Cream Cupcakes, you will need flour, sugar, baking powder, salt, eggs, milk, vegetable oil, vanilla extract, and fresh strawberries. Additionally, you can use Pampered Chef tools like the Mix 'N Chop for mixing and the Mini Muffin Pan for baking the cupcakes.

How do I use Pampered Chef tools to simplify the cupcake-making process?

Pampered Chef offers various tools that can streamline the cupcake-making process. For example, the Mix 'N Chop can help you easily mash the strawberries and mix the batter, while the Silicone Baking Cups can be used to bake the cupcakes without needing to grease the pan.

Can I make the Strawberry Cream Cupcakes ahead of time?

Yes, you can make the Strawberry Cream Cupcakes ahead of time. Bake them and allow them to cool completely, then store them in an airtight container in the refrigerator for up to three days. You can frost them just before serving for the best taste and presentation.

What is the best way to frost the Strawberry Cream Cupcakes?

The best way to frost the Strawberry Cream Cupcakes is to use a piping bag fitted with a star tip for a decorative finish. You can also use the Pampered Chef Easy Accent Decorator for easy and beautiful frosting designs. Make sure the cupcakes are completely cooled before frosting to prevent melting.

Are there any variations I can try with the Strawberry Cream Cupcakes recipe?

Absolutely! You can experiment with different flavors by adding lemon zest for a citrus twist or using other berries like blueberries or raspberries. You can also substitute the vanilla extract with almond extract for a different flavor profile. Just ensure that any substitutions maintain the overall balance of wet and dry ingredients.

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