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  1. Chocolate-Strawberry Cupcakes

    Saturday, April 6, 2013

    Unfortunately I forgot to take a cross-section picture of the cupcakes so you could see the strawberry filling, so you'll just have to trust me that it's there. I got the recipe for the frosting and cupcakes from my Baking with the Cake Boss cookbook. Both worked out great. I made these cupcakes for my daughter, Aria, since she loves chocolate and strawberries. Plus I wanted to try out my new decorating supplies I had gotten. :)

    I made some minor changes to the recipes when I made them, with the cupcakes the original recipe called for cocoa powder and melted chocolate. I just put in cocoa powder and it was still chocolate-y enough. And with the frosting the original recipe called for a mix of butter and shortening, so instead I used margarine which is 60% oil and 40% butter.

    Chocolate-Strawberry Cupcakes
    makes 12 cupcakes

    Cupcake batter
    - 3/4 cup flour
    - 3/4 cup sugar
    - 1/4 cup (1/2 stick) unsalted butter, softened to room temp
    - 1/4 cup unsweetened Dutch-process cocoa powder
    - 1/2 tsp baking soda
    - 1/8 tsp baking powder
    - 1/4 cup hot water
    - 1 extra-large egg
    - 1/4 cup buttermilk

    - 3 3/4 cup powdered sugar
    - 1 1/2 cups margarine
    - 1/2 TB vanilla essence (or 3/4 TB vanilla extract)
    - 1/8 cup plus 1 TB cold water

    Strawberry filling
    - 10 medium strawberries, finely diced
    - 2 TB sugar
    - 1 tsp cornstarch

    Preheat oven to 350.
    Put the flour, sugar, butter, cocoa, baking soda, and baking powder in the bowl of a mixer fitted with the paddle attachment. Mix on low speed until the ingredients are blended together, then increase speed to med-low for one minute to mix until smooth.
    Add in hot water with mixer running. Add in the egg. With the mixer still running add in the buttermilk. Make sure to scrape the bottom with a spatula to ensure all the ingredients are well combined. Mix for an additional minute on med-low speed. 
    Put paper liners in a standard sized cupcake/muffin tin and divide the batter equally into each cup.
    Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
    Let the cupcakes cool to room temp before removing them from the pan and onto a wire cooling rack.

    Put the margarine, vanilla, and sugar in the bowl of a mixer with a paddle attachment and mix at medium-low speed until the mixture is smooth with no lumps, about 3 minutes.
    With the mixer running, add the water in a thin stream and continue to mix until absorbed, about 3 minutes more. At this point you can add whatever coloring you like and mix until well combined.
    (Leftover buttercream can be refrigerated in an airtight container for up to 2 weeks.)

    Strawberry Filling
    In a small bowl combine diced strawberries and sugar and let it sit until the strawberries release their natural juices. Then add the cornstarch and mix to dissolve.

    Once the cupcakes are completely cooled, take a paring knife and cut a triangle-hole halfway down the center of the cupcake (you can eat the cut-out scraps). In the hole of each cupcake put a spoonful of the strawberry filling (you may have leftovers), and top with the frosting. 
    I used a star tip to frost the cupcakes but you may used whatever you want. I also added some sprinkles to the top of each cupcake as additional decoration.


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