Friday, July 8, 2016

Strawberry High-Hat Cupcakes

Hey gang! Happy Friyay!!! I always love Fridays because 1. I know I have the whole day off & 2. Because everyone seems happier on Fridays. I went and got a short and sassy new hair-doo today so I would say it was a successful day!
Y'all... this recipe... is love. How cute it it too that it is pink and black? One of my FAVORITE color combos!
If you are not a lover of things to sweet, you can leave off the chocolate coating for the frosting. The sweet cake with the fruity frosting already make a perfect combo.
... but if you think you can handle it, bring on the chocolate. I didn't allow the coating to cool before snapping these pics but once you dip (or drizzle) the chocolate coating it doesn't take long to develop a hard shell. YUM!
Let's do this gals!
Chocolate Dipped Strawberry Cupcakes
Yield: 12 Cupcakes
For the Cupcakes:
10 tablespoons butter
1 ¼ cup white sugar
4 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk
For the Frosting and Coating:
1 ½ cup diced strawberries
4 egg whites
1 ½ cup sugar
Pinch of salt
3 sticks of butter (at room temperature, cut into cubes)
1 container of melting chocolate

For the Cupcakes:
Preheat your oven to 350 degrees F. Then spray your muffin tins with non-stick spray or line with cupcake liners.
In a mixing bowl beat the butter and sugar until well combined. Then mix in the eggs and vanilla extract.
In a separate bowl, stir the remaining dry cake ingredients together and then alternate adding this and milk to the mixing bowl mixture.
Bake in the oven for about 20-25 minutes. Let cool completely before frosting.
For the frosting and coating:
Puree the strawberries in a food processor or blender until it has the consistency of jam. Set aside.
In a mixing bowl add your sugar and egg whites. Stir this mixture over a bowl of simmering hot water until the sugar is well combined. Once the mixture is ready attach it to a mixer and beat on medium speed for about 8 minutes.
With the mixer on low speed add each chunk of butter one piece at a time, waiting until the last piece is fully incorporated to add the next. This will take time but be patient.
Once all the butter has been added just beat the mixture on medium speed for about 10 minutes so that it becomes a nice thick buttercream.
Once it is finished stir in your strawberries and then pipe this frosting onto your cupcakes.
Once all your cupcakes have been frosted, melt your melting chocolate in a tall cup so that the cupcake frosting can equally be covered in the chocolate.
After you have done this you can let your cupcakes sit out or in the fridge for about 10 minutes before serving so that the chocolate has had time to harden on the cupcakes.


Hope you have a fantastic weekend! Talk to you very soon!


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