It's Valentine's Day! I like to make chocolate-covered strawberries sometimes, but we never eat them fast enough and then they go bad. Strawberries this time of year never look good, and are expensive!
So I made chocolate-covered strawberry... cupcakes!
In short, strawberry cupcakes with chocolate buttercream. Yum!
Strawberry cupcakes:
Ingredients:
- 2 3/4 cup all-purpose flour
- 1/2 cup cake flour (not self-rising)
- 1 tbsp. baking powder
- 1 tsp. salt
- 2 sticks unsalted butter, softened
- 2 1/4 cup granulated sugar
- 3 large eggs
- 1 egg white
- 1 cup milk
- 1 1/2 tsp. vanilla
- 2 cups finely chopped strawberries
- Sift flours, baking powder and salt together. Preheat oven at 350 degrees Fahrenheit. Line cupcake pan with cupcake liners.
- Beat butter, sugar, and vanilla together until fluffy and pale yellow. Add eggs and egg white, one at a time, until combined.
- Add flour mixture in three batches, alternating with milk.
- Fold in strawberries.
- Fill cupcake cups 3/4 full.
- Bake for 25-30 minutes, until toothpick inserted in middle comes out clean.
Chocolate Buttercream Icing
Ingredients
- 1/2 cup solid shortening
- 1/2 cup unsalted butter, softened
- 3/4 cup cocoa powder
- 1 tsp. vanilla extract
- 4 cups confectioners' sugar
- 3-4 tbsp. milk
- In large bowl, cream shortening and butter with electric mixer.
- Add cocoa and vanilla.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Add milk and beat at medium speed until light and fluffy.
Pipe onto cupcakes and taa-dah!
Cupcake recipe from marthastewart.com; chocolate buttercream recipe from wilton.com
