Tuesday, June 12, 2012

Strawberry-Chocolate Cupcakes with Whipped Cream Frosting

Well it was Sunday dessert time and after a dinner at my in-laws, my sister-in-law Lauren and I threw out ideas with the ingredients we had and came up with these babies! And I am SO glad we did.. The cupcake itself is soft, moist and cakey with chunks of fresh strawberries and chocolate chips. Then top it all off with a homemade whipped cream frosting and it honestly doesn't get any better than that! I love all the yummy fruits this time of year - especially berries and peaches.  My mom was in town this weekend and we went to a local farmer's market where they were selling huge blackberries, blueberries and buckets and buckets of peaches - my favorite fruit ever. I love summer desserts with fresh fruit and these cupcakes fit right in. I loved the sweet-tart flavor of the strawberries mixed with the deep chocolate flavor. And the frosting is so simple, but tastes perfect mixed with the sweetness of the muffins. After all, who doesn't love homemade whipped cream? (Recipe adapted from Annie's Eats; Picture courtesy of Lemons & Anchovies)

  • 2 1/4 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 sticks unsalted butter, at room temperature
  • 2 1/4 cups sugar
  • 1 1/2 tsp. vanilla extract
  • 3 large eggs plus 1 large egg white
  • 1 cup milk
  • 2 2/1 cups finely chopped strawberries
  • 1 1/2 cups chocolate chips
  • 2 cups whipping cream
  • 3-4 Tbsp. powdered sugar
  • 1 tsp. vanilla
Preheat the oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, combine the flours, baking powder and salt. In the bowl of an electric mixer, cream together the butter, sugar and vanilla extract until light and fluffy, about 3 minutes. Beat in the eggs and egg white one at a time, mixing well after each addition. With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition until incorporated. Gently fold in the chopped strawberries and chocolate chips with a spatula.

Divide the batter between paper liners, filling about 3/4 full. Bake until light golden and a toothpick inserted into the middle comes out clean, about 25-28 minutes, rotating the pan half-way through. Transfer to a wire rack to cool completely.

While cupcakes are cooling, mix the whipping cream, powdered sugar and vanilla together with an electric mixer until thick and spreadable, but stop before it turns into a stiff buttery substance. Pipe or frost onto cupcakes after they are completely cooled. Store in the fridge until ready to use.