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Tuesday, March 27, 2012

Chocolate Cupcakes with Strawberries & Cream

Hello, dear friends. I hope you had a lovely weekend.  Mine? Well, mine was a great one. Lots of baking, which included  a Tres Leches, Chocolate Caramel Cupcakes, and Chocolate Strawberries and Cream Cupcakes. And also, the best of all, my family came to visit.  I enjoy it so much when our group of women get together.  We talk about everything, laugh about everything, and eat everything.  I feel empowered and fulfilled when we are together, and when we say our goodbyes, I can't wait until we meet again.   This week I will share with you my my weekend  recipes.  I will start with Chocolate Strawberries and Cream Cupcakes.  Should I capitalize the name of my cupcakes? Umm, I have to check on that.
With all my baking, I did not realize that I did not have enough confectioner's sugar , so I had to improvise a little.  I only had 6 cups, when the recipe calls for 8.  Well, I didn't want to use granulated sugar for my cream cheese buttercream, so I reached for the little pink packets....yes, Sweet'n Low , four of them.  If you have been following my blog, remember when I wrote about making sure to have all ingredients before starting a recipe?  Well, friends, I got a taste of my own medicine!  But, let me just tell you that these cupcakes turned out really good.   So good, that I HAD to eat 2, just to make sure. :)


                                         Chocolate Cupcakes with Strawberries & Cream



Ingredients:                                            Yield: 30 cupcakes

3 cups all purpose flour

3 cups sugar

1 1/2 cups unsweetened cocoa powder

1 1/2 baking powder

1 tablespoon baking soda

1 teaspoon salt

3 eggs

1 1/2 cup whole milk

1 cup warm water

3/4 cup vegetable oil

2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees.  Line tins with paper liners.

Sift first 6 ingredients in the bowl of an electric mixer.  Add eggs, milk, warm water, oil and vanilla.  Beat at medium speed until well incorporated.  With rubber spatula, scrape sides and mix. (If you want them extra chocolaty, add 2 cups semisweet chocolate chips and stir them in.)
Divide batter among prepared tins and bake for 20 minutes or until inserter comes in clean.  Let cool completely before icing.

Strawberries & Cream Icing
Ingredients:

1/2 cup shortening

1 stick unsalted butter, room temperature

1 ( 8 ounce) package cream cheese, room temperature

1 tablespoon vanilla extract

1/2 teaspoon salt

2 lbs confectioner's sugar, sifted

16 ounces fresh strawberries, diced

Directions:


In the bowl of an electric mixer, cream shortening, butter,  and cream cheese  until smooth.  Add  vanilla  and mix. Add salt and confectioner's sugar one cup at a time beating after each addition.   Ultimately, add strawberries and lightly beat until well incorporated.

I used an ice cream scoop to ice my cupcakes.

Enjoy




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