Sunday, October 6, 2013

chocolate covered strawberries cupcakes

Chocolate covered Strawberry Cupcakes Recipe
For The Cake I used this recipe from Martha Stewart
3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

    1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
    2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.          


    3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

    For the Frosting I whipped up this easy recipe
    1/2 cup strawberry jam, 1 cup unsalted butter, firm and slightly cold,  4 cups confectioners’ sugar, 1/2 tsp vanilla extract beat on high speed until light and fluffy, I decorated mine with a large open star tip and than melted some chocolate chips in the microwave and dipped the sliced strawberries into it and added to the top of cupcakes

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