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.

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

1. It’s of FOR STRAWBERRY CUPAKES.
2. You need 1 2/3 cups of plus 1 tablespoon all purpose flour.
3. Prepare 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. You need 1/2 teaspoon of baking powder.
5. It’s 1/4 teaspoon of baking soda.
6. It’s 1 cup of granulated sugar.
7. You need 1/4 teaspoon of salt.
8. Prepare 1/2 cup of unsalted butter, melted.
9. It’s 1 of large egg.
10. You need 1/4 cup of sour cream.
11. Prepare 3/4 cup of milk.
12. You need 1 teaspoon of vanilla extract.
13. You need 12 of Lindor Dark Chocolate Truffles.
14. You need of FOR STRAWBERRY WHIPPED CREAM FROSTING.
15. Prepare 1 3/4 cup of heavy whipping cream.
16. It’s 3/4 teaspoon of unflavored gelatin.
17. Prepare 2 of rablespoon cold water.
18. You need 1/3 cup of confectioner's sugar.
19. Prepare 1 teaspoon of vanilla extract.
20. It’s 1/2 cup of strawberry puree.
21. You need of GARNISH.
22. Prepare of chocolate shavings, as needed.
23. You need of fresh strawberries, as needed.
24. It’s of red and pink sprinkles as needed.

This frosting comes together so easily with just a few simple ingredients: unsalted butter, strawberry puree, powdered sugar, and salt. Press warm jam through a fine-mesh strainer. This Strawberry Mascarpone Cake is layered with a homemade moist vanilla cake, a fresh strawberry filling and mascarpone whipped cream. It's the perfect combination for a strawberries and cream cake.

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting step by step

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.
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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..
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Strawberries and Cream Cupcakes are fluffy vanilla cupcakes studded with freeze dried strawberries and topped with a creamy strawberry buttercream frosting. I'm always trying new flavors of cupcakes. I'll often make a basic chocolate or vanilla cupcake recipe and add several ingredients to turn. This Strawberry Whipped Cream recipe can made with either fresh strawberries or freeze dried strawberries! Both versions have amazing strawberry flavor and make a fluffy strawberry whipped cream you can pipe onto cakes, cupcakes, cheesecakes and even pancakes!