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Before you jump to Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting recipe, you may want to read this short interesting healthy tips about {Healthy Eating Doesnt Have To Be A Chore.
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We hope you got insight from reading it, now lets go back to fresh strawberry chocolate truffle cupcakes with fresh strawberry whipped cream frosting recipe. To cook fresh strawberry chocolate truffle cupcakes with fresh strawberry whipped cream frosting you need 24 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to cook Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting:
- Prepare of FOR STRAWBERRY CUPAKES.
- You need 1 2/3 cups of plus 1 tablespoon all purpose flour.
- You need 1/3 cup of strawberry puree, see direction step #2, you will need 1 pint of strawberries for the cupcakes and frosting, stemed and sliced.
- Take 1/2 teaspoon of baking powder.
- Provide 1/4 teaspoon of baking soda.
- Get 1 cup of granulated sugar.
- Take 1/4 teaspoon of salt.
- Provide 1/2 cup of unsalted butter, melted.
- Provide 1 of large egg.
- Provide 1/4 cup of sour cream.
- Use 3/4 cup of milk.
- Prepare 1 teaspoon of vanilla extract.
- You need 12 of Lindor Dark Chocolate Truffles.
- Take of FOR STRAWBERRY WHIPPED CREAM FROSTING.
- Prepare 1 3/4 cup of heavy whipping cream.
- Get 3/4 teaspoon of unflavored gelatin.
- Take 2 of rablespoon cold water.
- Take 1/3 cup of confectioner's sugar.
- Get 1 teaspoon of vanilla extract.
- You need 1/2 cup of strawberry puree.
- Take of GARNISH.
- You need of chocolate shavings, as needed.
- Provide of fresh strawberries, as needed.
- Get of red and pink sprinkles as needed.
Steps to make Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting:
- Preheat oven to 350F. Line 12 standard cupcale tins with paper liners.
- Puree strawberries to a course blend in food processor, set aside. You will need it for the cupcakes and frosting.
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- In a bowl combine flour, baking powder, baking soda and salt.
- In another bowl beat together melted butter, sugar, egg, sour cream, milk and vanilla until well blended.
- Slowly stir in flour mixture until well combined, mixture will be thick.
- 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.
- Place on a rack and immediately cut a slit in each cupcake.
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- Gently press a chocolate truffle in the slt to be even with the top of the cupcake.
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- Carefully remove cupcakes from tins to cool completely before frosting.
- MAKE STRAWBERRY WHIPPED CREAM FROSTING.
- Dissolve gelatin in heat proof bowl of cold water for 5 minutes.
- 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.
- Whip cream to soft peaks, add sugar, vanilla and gelatin, whip until it holds its shape.
- Fold in the 1/2 cup strawberry puree.
- 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..
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