Friday, August 21, 2009

Strawberries and Chocolate

I wasn't sure if I wanted to make chocolate cupcakes with strawberry or strawberry with strawberry. So I decided on strawberry cupcakes with strawberry butter cream. I added a chocolate surprise int he middle - a Grand Marnier chocolate gnache. For garnish I cut out a heart shape strawberry and topped it with the green leaves of the strawberry. Overall I'm happy and everyone likes them. I think next time I will try a strawberry cream cheese butter cream and maybe a little strawberry extract in the cake to make it more strawberry tasting. I'm going to make chocolate cupcakes next week :) Enjoy!

Strawberry Cupcakes
(I used Sprinkle's bakery recipe)

Makes 1 dozen

  • 2/3 cup whole fresh or frozen strawberries, thawed
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. *When completely cool, cut out a cone shape in the center, remove, fill with gnache and put the cut out cake back in place. Then you may ice with the frosting
Strawberry Butter Cream
(I also used Sprinkle's bakery recipe)

Makes enough for 1 dozen cupcakes

  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract


  1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Chocolate Gnache
(Adapted from the Joy of Baking recipe)

  • 8 ounces bittersweet chocolate cut into small pieces
  • 3/4 cup heavy whipping cream
  • 2 tablespoons unsalted butter
  • 1 tablespoons cognac or brandy (optional) - You can use Grand Marnier or Amaretto for example
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. *Note: I cut this recipe in half because it makes quite a lot. I let it cool down and firm up a bit, then put it in a small piping bag for easier filling into the center of the cupcakes :)

1 comment:

  1. I loved the strawberry icing. It was so good! It so was creamy, it was like ice cream!