Strawberry Buttercream Cupcakes with Chocolate Ganache
I think a vacation earns priority, so we are wrapping up loose ends before heading out for a well-deserved escape into the wilderness: it’s cottage time! But before we go, I had to make these cupcakes.
Yeah, I know, they are so passé now. But I’m like one of your awkward family members: always a step behind the trends. That’s how life is sometimes.
But the flavour in these little guys is definitely not something to scoff at. This recipe uses real and fresh strawberries in both the batter and the icing, so you can imagine the fruity-goodness it exudes! I promise you will not feel hard done by.
So whip these up, and give it a little taste. I promise if it isn’t those jammy pockets of strawberries in the batter that make your heart palpitate, it will be the swirly rings of berry-juice in the icing. Or, as a last and final resort, it will definitely be the rich chocolate ganache topping.
- 1 and 3/4 cup all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 and 1/2 tsp vanilla extract
- 3 large eggs, room temperature
- 1/2 cup milk
- 1 cup diced strawberries
- Preheat oven to 350F and line a muffin tin with paper liners.
- Sift together the flour, baking powder, and salt in a medium size bowl and set aside.
- With a hand mixer, stir together the butter and sugar until fluffy. Add the vanilla extract and the eggs, one at a time, until combined.
- Add the milk and dry mixture alternatively, and then fold in the strawberries.
- Fill the muffin pans about half the way full, and bake for about 15 minutes or until a toothpick inserted comes out clean.
- Transfer to a cooling rack until completely cooled.
Store in an airtight container. These cupcakes are also suitable for freezing.
Strawberry Buttercream Icing & Chocolate Ganache
- 1 cup unsalted butter, softened
- 2 cups icing sugar, sifted
- 1/4 cup strawberries, pureed
- 2 tsp vanilla extract
- 5 oz. semi-sweet chocolate, finely chopped
- 1/3 cup heavy cream
- With a hand mixer, beat the butter until lighter in colour (about five minutes). Add the remaining ingredients and beat an additional five minutes or until light and creamy.
- If not using right away, stir the icing with a spatula to remove any air bubbles. Store in the fridge until ready to use.
- For the ganache, heat the cream either on the stove or in the microwave until it is piping hot but not (I repeat, not) boiling. Pour the cream over the chocolate and wait a couple minutes for everything to get all melted and delicious.
Cupcake recipe adapted from Ricardo’s recipe