Yemek Tarifi Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting Delicieux

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting! A quick and easy dinner that is ready in under 35 minutes!

You can cook Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting with 24 Ingredients and 21 steps. See the following guide!

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

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.
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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.
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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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