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

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting

Name: How to cook Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

fenway

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting

After making the White Truffle Cupcakes everyone wanted to try new flavor variations. So heres my next one a fresh Strawberry Cupcake with a dark chocolate Lindor liquid center truffle topped with a fluffy, creamy fresh strawberry whipped cream. It reminiscent of a chocolate covered strawberry!

Ingredient

Food ration :

12 servings

Cooking time :

25 mins

1 2/3 cups

plus 1 tablespoon all purpose flour

1/3 cup

strawberry puree, see direction step #2, you will need 1 pint of strawberries for the cupcakes and frosting, stemed and sliced

1/2 teaspoon

baking powder

1/4 teaspoon

baking soda

1 cup

granulated sugar

1/4 teaspoon

salt

1/2 cup

unsalted butter, melted

large egg

1/4 cup

sour cream

3/4 cup

milk

1 teaspoon

vanilla extract

Lindor Dark Chocolate Truffles

1 3/4 cup

heavy whipping cream

3/4 teaspoon

unflavored gelatin

rablespoon cold water

1/3 cup

confectioner's sugar

1/2 cup

strawberry puree

Cooking instructions

* Step 1

Preheat oven to 350°F. Line 12 standard cupcale tins with paper liners

* Step 2

Puree strawberries to a course blend in food processor, set aside. You will need it for the cupcakes and frosting

* Step 3

* Step 4

In a bowl combine flour, baking powder, baking soda and salt

* Step 5

In another bowl beat together melted butter, sugar, egg, sour cream, milk and vanilla until well blended

* Step 6

Slowly stir in flour mixture until well combined, mixture will be thick

* Step 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

* Step 8

Place on a rack and immediately cut a slit in each cupcake

* Step 9

* Step 10

* Step 11

* Step 12

Gently press a chocolate truffle in the slt to be even with the top of the cupcake

* Step 13

* Step 14

Carefully remove cupcakes from tins to cool completely before frosting

* Step 15

MAKE STRAWBERRY WHIPPED CREAM FROSTING

* Step 16

Dissolve gelatin in heat proof bowl of cold water for 5 minutes

* Step 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

* Step 18

Whip cream to soft peaks, add sugar, vanilla and gelatin, whip until it holds its shape

* Step 19

Fold in the 1/2 cup strawberry puree

* Step 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.