I realized how long it had been since I made cupcakes, so I used as an excuse the fact that I had a lab meeting at work the next day to make some for my colleagues (and myself, obviously). I was feeling for something summery and not too heavy, so I tried out a recipe for these cute strawberry and chocolate cupcakes, from my recipe book Cupcakes (Collection Cuistot) once again. They were quite pretty and tasty!
*** Note: There's a step that was lacking information in the book, so instead of melting the chocolate chips like I later learned we were supposed to, I simply incorporated them into the mixture. The cupcakes were good nonetheless, but I think they would have been more so had I followed my instinct telling me that I should melt the chocolate chips. Sometimes my tenacity to follow recipes precisely when I try them for the first them gets the best of me!
*** Note: There's a step that was lacking information in the book, so instead of melting the chocolate chips like I later learned we were supposed to, I simply incorporated them into the mixture. The cupcakes were good nonetheless, but I think they would have been more so had I followed my instinct telling me that I should melt the chocolate chips. Sometimes my tenacity to follow recipes precisely when I try them for the first them gets the best of me!
Ingredients for cupcakes:
80 g unsalted butter, RT
1/2 cup sugar
1 egg
1 cup all purpose-flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1/2 teaspoon vanilla extract
1/4 cup strawberries, chopped
1/4 chocolate chips
Ingredients for frosting:
1 tablespoon cocoa powder
1/2 cup sugar
1 egg
1 cup all purpose-flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1/2 teaspoon vanilla extract
1/4 cup strawberries, chopped
1/4 chocolate chips
Ingredients for frosting:
80 g unsalted butter, RT
1 cup icing sugar
fresh strawberries, for decoration
Directions:
Directions:
1. Preheat oven to 325°F. Place muffin liners in the mini cupcake pan.
2. Beat together the butter and sugar until mixture is light and fluffy.
3. Add in the egg and mix well.
4. In a separate bowl, sift the flour, baking powder and salt. Whisk together ingredients to combine.
5. Add the dry ingredients to the butter preparation by alternating with the milk. Mix well.
6. Incorporate the fresh strawberries and chocolate chips (melted or not) to the mixture.
7. Fill muffin cups 2/3 full and bake for 13-15 minutes.
8. For the frosting, beat together the butter, icing sugar and cocoa powder until mixture is unctuous. If the frosting is too liquid or too difficult to manage, gradually add some more icing sugar or milk, respectively. Decorate the cupcakes with fresh sliced strawberries on top of the chocolate frosting, if so desired.
