CHOCOLATE CUPCAKES WITH STRAWBERRY FROSTING

Chocolate Cupcakes with Strawberry Buttercream Frosting

Makes 2 ½ dozen

Ingredients

• 2 ¼ c Flour

• 2 c Sugar

• ¾ c Cocoa Powder

• 1 Tsp Baking Powder

• 1 ½ Tsp Baking Soda

• ¾ Tsp Salt 

• ¼ c Buttermilk

• ½ c Vegetable Oil    

• 1 cup Brewed Coffee, cooled

• 3 Large Eggs

• 1 ½ Tsp Vanilla extract

• 8 ounces Sour Cream

Directions 

Preheat the oven to 350°F

1. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a medium bowl, set aside. 

2. In a stand mixer add buttermilk, oil, coffee, eggs, sour cream and vanilla and beat until smooth.  

3. Slowly add the dry ingredients and mix until combined.

4. Add cupcake liners to the cupcake pans and fill each one about ¾ full.

5. Bang each pan on the counter a few times to remove any air bubbles.  

6. Bake for 18-20 minutes.  

7. Test with a toothpick  and when it comes out clean, cupcakes are done. Set aside to cool.

Strawberry Buttercream Frosting

Ingredients

• ½ c Unsalted Butter, room temperature

• 1 c Crisco

• 4 c Confectioners Sugar

• ¼ c Whole Milk

• 1 ½ Tsp Vanilla Extract

• ½ Tsp Butter Extract

• ¼ Tsp Salt

• ½ Tbsp Meringue Powder

• ¼ c Strawberry Sauce*

• 6-8 Strawberries, sliced thin to top each cupcake 

Directions

1. In a stand mixer combine the butter, crisco and salt. Add the vanilla and butter extract and mix well.

2. Add the confectioners sugar 1 cup at a time, scraping down the sides. Halfway adding the sugar, then add the meringue powder.

3. Add the milk and strawberry sauce, mix until smooth.

Use immediately or cover and refrigerate.  Will last for several weeks or you can freeze it for 3 months in an airtight container.  Allow the frosting to come to room temperature before using.

*Strawberry Sauce

Ingredients

• 1 lb strawberries, washed, de-stemmed and cut in half

• ¼ c sugar

• 1 tsp cornstarch

• 1 Tbsp Fresh Lemon Juice

• ¼ tsp vanilla extract

• Pinch of salt

Directions

1. In a saucepan combine all ingredients over medium low heat.  

2. Stir until sugar dissolves, then bring to a boil.

3. Once boiling, turn down to a simmer and cook berries until they are soft for about 10-12 minutes.  

4. Remove from heat and cool.  

5. Smash strawberries with potato masher slightly.

6. Add the strawberry mixture to a mesh strainer over a bowl and collect the juices.  Reserve ¼ c for the frosting and add the strawberry pulp and any leftover juices to another bowl. It also freezes well to be used for another time.

It is very delicious served over ice cream and tapioca.