Recipe of Ultimate Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting. Frost cooled cupcakes with whipped cream. Garnish with chocolate shavings, sprinkles and fresh strawberries. Frosting will firm up after chilling and stay stable for a couple of days.

Garnish with chocolate shavings, sprinkles and fresh strawberries. Frosting will firm up after chilling and stay stable for a couple of days. Frost cooled cupcakes with whipped cream.

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, fresh strawberry chocolate truffle cupcakes with fresh strawberry whipped cream frosting. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting is something which I have loved my entire life.

Frost cooled cupcakes with whipped cream. Garnish with chocolate shavings, sprinkles and fresh strawberries. Frosting will firm up after chilling and stay stable for a couple of days.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Take of FOR STRAWBERRY CUPAKES.
2. Get 1 2/3 cups of plus 1 tablespoon all purpose flour.
3. Get 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.
4. Take 1/2 teaspoon of baking powder.
5. Take 1/4 teaspoon of baking soda.
6. Make ready 1 cup of granulated sugar.
7. Make ready 1/4 teaspoon of salt.
8. Make ready 1/2 cup of unsalted butter, melted.
9. Take 1 of large egg.
10. Make ready 1/4 cup of sour cream.
11. Get 3/4 cup of milk.
12. Take 1 teaspoon of vanilla extract.
13. Get 12 of Lindor Dark Chocolate Truffles.
14. Get of FOR STRAWBERRY WHIPPED CREAM FROSTING.
15. Get 1 3/4 cup of heavy whipping cream.
16. Take 3/4 teaspoon of unflavored gelatin.
17. Get 2 of rablespoon cold water.
18. Make ready 1/3 cup of confectioner's sugar.
19. Make ready 1 teaspoon of vanilla extract.
20. Get 1/2 cup of strawberry puree.
21. Take of GARNISH.
22. Get of chocolate shavings, as needed.
23. Take of fresh strawberries, as needed.
24. Take of red and pink sprinkles as needed.

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting. Those fresh chocolate covered strawberries, they'll let everyone know from the start just how good this cupcake will be. Add in the freeze-dried strawberry powder and beat until light and fluffy. Pipe the strawberry frosting onto chocolate cupcakes and garnish with sprinkles or fresh strawberries, if desired.

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.
3. .
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.
9. .
10. .
11. .
12. Gently press a chocolate truffle in the slt to be even with the top of the cupcake.
13. .
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..
21. .

These cupcakes boast the fresh and fruity flavors of real strawberries in every bite. The tender, soft, and unbelievably moist crumb satisfies any cupcake lover. The strawberry whipped cream frosting is my favorite part…SO full of strawberry flavor, light, refreshing, and the perfect topping for these baby cakes. This phenomenal recipe for Fresh Strawberry Cupcakes with Whipped Cream Frosting uses fresh strawberries to both flavor & color the cake. This cupcake recipe makes soft, tender and moist strawberry cupcakes packed with fresh strawberry flavor and topped with a whipped cream frosting that is absolutely fantastic.

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