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Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting
Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting

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We hope you got insight from reading it, now let’s go back to fresh strawberry chocolate truffle cupcakes with fresh strawberry whipped cream frosting recipe. You can cook fresh strawberry chocolate truffle cupcakes with fresh strawberry whipped cream frosting using 24 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting:
  1. Prepare FOR STRAWBERRY CUPAKES
  2. Provide 1 2/3 cups plus 1 tablespoon all purpose flour
  3. Use 1/3 cup strawberry puree, see direction step #2, you will need 1 pint of strawberries for the cupcakes and frosting, stemed and sliced
  4. Take 1/2 teaspoon baking powder
  5. Take 1/4 teaspoon baking soda
  6. Take 1 cup granulated sugar
  7. Use 1/4 teaspoon salt
  8. Use 1/2 cup unsalted butter, melted
  9. Use 1 large egg
  10. You need 1/4 cup sour cream
  11. Use 3/4 cup milk
  12. You need 1 teaspoon vanilla extract
  13. Prepare 12 Lindor Dark Chocolate Truffles
  14. Get FOR STRAWBERRY WHIPPED CREAM FROSTING
  15. Get 1 3/4 cup heavy whipping cream
  16. Prepare 3/4 teaspoon unflavored gelatin
  17. You need 2 rablespoon cold water
  18. Use 1/3 cup confectioner's sugar
  19. Prepare 1 teaspoon vanilla extract
  20. Provide 1/2 cup strawberry puree
  21. You need GARNISH
  22. Use chocolate shavings, as needed
  23. You need fresh strawberries, as needed
  24. Take red and pink sprinkles as needed
Instructions to make Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting:
  1. Preheat oven to 350°F. Line 12 standard cupcale tins with paper liners
  2. Puree strawberries to a course blend in food processor, set aside. You will need it for the cupcakes and frosting
  4. In a bowl combine flour, baking powder, baking soda and salt
  5. In another bowl beat together melted butter, sugar, egg, sour cream, milk and vanilla until well blended
  6. Slowly stir in flour mixture until well combined, mixture will be thick
  7. Fold in the 1/3 cup strawberry puree. Evenly divide batter in muffin tins. Bake about 20 minutes until a toothpick comes out just clean
  8. Place on a rack and immediately cut a slit in each cupcake
  12. Gently press a chocolate truffle in the slt to be even with the top of the cupcake
  14. Carefully remove cupcakes from tins to cool completely before frosting
  15. MAKE STRAWBERRY WHIPPED CREAM FROSTING
  16. Dissolve gelatin in heat proof bowl of cold water for 5 minutes
  17. Fill a small skillet with water and bring to a simmer, add bowl of gelatin and stir to dissolve, turn off heat and let sit until ready to use
  18. Whip cream to soft peaks, add sugar, vanilla and gelatin, whip until it holds its shape
  19. Fold in the 1/2 cup strawberry puree
  20. Frost cooled cupcakes with whipped cream. Garnish with chocolate shavings, sprinkles and fresh strawberries. Store in refrigerator but allow to stand at room temperature 15 minutes before serving. Frosting will firm up after chilling and stay stable for a couple of days.

They can also make the frosting curdle. The cake calls for fresh strawberry puree that is mixed directly into the batter. The batter uses all Strawberry Butter-cream Frosting Cream butter in the bowl of a stand mixer fitted with a paddle I made these cupcakes with the strawberry frosting for my daughters birthday dinner and they were. Fresh strawberry cupcakes with strawberry whipped cream frosting. I just love these strawberry cupcakes with fresh strawberries right in the batter!

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