Sunday, May 24, 2015

Chocolate Cupcake Strawberry Shortcakes

ingredients

  • 1 1/2 pounds strawberries, hulled, rinsed and sliced
  • 2 tablespoons orange-flavored liqueur, if desired
  • 3 to 4 tablespoons sugar, or to taste
  • 2 to 3 teaspoons lemon juice, or to taste
  • 1 teaspoon grated orange peel
  • For the cupcakes:
  • 3/4 cup flour
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons softened butter
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 1 ounce bittersweet chocolate, melted
  • 3 ounces buttermilk
  • 1/2 teaspoon vanilla
  • For the whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar, plus additional for sifting over cupcakes
  • 1/4 teaspoon vanilla

directions

Preheat the oven to 350 degrees F. Line 8 (1/2-cup) muffin tins with paper cups.
Sift first flour, cocoa powder, baking powder and salt into a bowl. Beat butter until creamy with an electric mixer; add sugar, a little at a time, until light and fluffy. Add egg and chocolate, a little at a time, beating until just incorporated.
Whisk together buttermilk and vanilla in a small bowl. Add flour mixture to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour, beating until just combined.
Spoon batter into lined muffin tins, filling 2/3 full. Bake 15 to 18 minutes or until a cake tester inserted in centers comes out clean with a few crumbs attached. Cool in pans 5 minutes, remove from pans and cool completely.
To make the whipped cream, combine heavy cream, sugar and vanilla in a bowl. Whip the cream to soft peaks with an electric mixer.
To assemble: Cut tops off 6 cupcakes. Smooth a layer of whipped cream over bottoms of cupcakes and top cream with strawberries. Place tops back on cupcakes and garnish each with a dollop of heavy cream and a strawberry. Sift powdered sugar over cupcakes.

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