Recipe: Delicious Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting

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

You can cook Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting using 24 ingredients and 21 steps. Here is how you achieve it.

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

of FOR STRAWBERRY CUPAKES.
1 2/3 cups of plus 1 tablespoon all purpose flour.
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.
1/2 teaspoon of baking powder.
1/4 teaspoon of baking soda.
1 cup of granulated sugar.
1/4 teaspoon of salt.
1/2 cup of unsalted butter, melted.
1 of large egg.
1/4 cup of sour cream.
3/4 cup of milk.
1 teaspoon of vanilla extract.
12 of Lindor Dark Chocolate Truffles.
of FOR STRAWBERRY WHIPPED CREAM FROSTING.
1 3/4 cup of heavy whipping cream.
3/4 teaspoon of unflavored gelatin.
2 of rablespoon cold water.
1/3 cup of confectioner's sugar.
1 teaspoon of vanilla extract.
1/2 cup of strawberry puree.
of GARNISH.
of chocolate shavings, as needed.
of fresh strawberries, as needed.
of red and pink sprinkles as needed.

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

Preheat oven to 350°F. 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.
.
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.
.
.
.
Gently press a chocolate truffle in the slt to be even with the top of the cupcake.
.
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..
.

Easiest Way to Cook Tasty Chicken pepper soup with bitter leaf

Chicken pepper soup with bitter leaf . Bitter-leaf soup is a robust West African soup, predominant in countries like Cameroon, Nigeria You have to wash it (rubbing the leaves together) thoroughly before cooking till most of the bitterness is gone. Then throw in washed bitter-leaf, egusi, crayfish, hot pepper or whatever suit my taste buds. African pepper soup is a hearty soup made with Goat meat cutlets or chunks, pepper soup spice and other Watch how to make the African Peppersoup here: This pepper soup is suitable for all seasons of the You can substitute Uziza leaves or bitter leaves with Parsley, mint leaves or scent leaves. Make sure that the bitter leaves are well washed, such that there is no Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook. Wash the Bitter leaves with hot water to get rid of as much bitterness as you can. Ingredients for uziza chicken pepper soup: Chicken parts like legs, wings, gizzard and other p...

My Chicken Recipes

Search This Blog