CHOCOLATE COVERED STRAWBERRY CUPCAKES #DESSERT #CHOCOLATE
The cupcakes themselves begin with my preferred chocolate cupcakes. The hitter is the least demanding to assemble and the cupcake is too sodden thus chocolatey. Try not to be frightened by the flimsy player – that is the means by which it should be. They prepare at a lower temperature than typical and turn out astonishing.
The strawberry icing is made with crisp strawberries. Hurl the strawberries into a sustenance processor to make the puree, at that point strain it through a fine chaos sifter to evacuate the seeds and mash. You don't need to strain it, yet it gives a progressively uniform look to the icing in the event that you do.
One thing to remember about the icing is that so as to get a decent strawberry enhance, you need strawberries with great flavor. Not all strawberries are made equivalent. The better their flavor, the better the icing. On the off chance that you discover the flavor isn't exactly as solid as you can imagine, you can generally include somewhat more puree, you simply would prefer not to disperse the icing excessively. You could likewise add a little strawberry concentrate to amplify the flavor without diminishing it out something over the top, if necessary.
CHOCOLATE COVERED STRAWBERRIES:
- 8 oz dark chocolate melting wafers*
- 16 strawberries, washed and dried
- 4 oz white chocolate melting wafers*
- Pink/red gel icing color, optional
CHOCOLATE CUPCAKES:
- 1 cup (130g) all purpose flour
- 1 cups (207g) sugar
- 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla
- 1/2 cup (120ml) hot water
STRAWBERRY FROSTING:
- 3/4 cup (149g) chopped strawberries
- 1/2 cup (112g) salted butter, room temperature
- 1/2 cup (95g) shortening
- 4 cups (460g) powdered sugar
- Pink/red gel icing color, optional
INSTRUCTIONS:
- To make the chocolate covered strawberries, place the dark chocolate melting wafers into a small bowl and melt according to package instructions.
- Dip each strawberry into the chocolate, shaking off the excess chocolate, then place on parchment paper to dry.
- Place the white chocolate melting wafers into a small bowl and melt according to package instructions. 4. Add some pink or red gel icing color and stir to combine. Add a small amount at a time until you have your desired shade of pink.
- Drizzle the pink chocolate over the chocolate covered strawberries and allow to dry. Refrigerate strawberries until ready to use.
- To make the cupcakes, preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
- Add the dry ingredients to a large bowl and whisk together. Set aside.
- Combine the egg, milk, vegetable oil and vanilla in another medium sized bowl.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Add the water to the batter and mix until well combined. Batter will be thin.
- Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- To make the frosting, add the chopped strawberries to a food processor and puree until smooth. Strain the strawberry puree through a fine mesh sieve. Set puree aside.
- Beat the butter and shortening together in a large mixer bowl until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add 2 tablespoons of strawberry puree and mix until well combined
- Add the remaining powdered sugar and mix until smooth.
- Add the remaining strawberry puree as needed to get the right consistency of frosting and flavor.
- Add pink or red gel icing color until you have your desired shade of pink frosting.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844.
- Top each cupcake with a chocolate covered strawberry
For more detail :http://bit.ly/2ZdXwBv
