Chocolate Covered Strawberry Cupcakes

Yield: Makes 12 cupcakes

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup strawberry puree (made from ~2/3 cup fresh or frozen strawberries)
• 1/4 cup whole milk at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened at room temperature
• 1 cup granulated sugar
• 1 large egg at room temperature
• 2 large egg whites at room temperature

Cooking Directions

1. Pre-heat oven to 350 degrees
2. Prepare a 12-cup cupcake tin, spray with non-stick cooking spray or fill with cupcake liners
3. Whisk together flour, baking powder and salt, set aside
4. In a separate bowl, whisk together strawberry puree, milk and vanilla extract and set aside
5. Using an electric mixer, beat butter in a large bowl on high speed until light and creamy
6. Gradually add sugar and continue to beat until light and fluffy
7. Reduce the speed to medium and add eggs until combined
8. Reduce speed to low and slowly add half of flour mixture
9. Add strawberry mixture and then remaining flour mixture mixing just until combined, do not overbeat
10. Pour cupcake batter into cupcake tin, filling each cup about 2/3 of the way
11. Bake in oven for 16-20 minutes or until a toothpick or knife comes out clean

Chocolate Cream Cheese Icing

Ingredients

• 4 ounces light cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/3 cup unsweetened cocoa
• 1 tablespoon milk
• 1/8 teaspoon salt
• 2 1/4 cups confectioners’ sugar

Cooking Directions

1. Set cupcakes aside and prepare chocolate frosting
2. In a large bowl beat cream cheese with an the whisk attachment on an electric mixer until creamy
3. Beat in butter until mixture is light and creamy
4. Stir in cocoa, milk and salt
5. Stir in 1 cup of sugar and then the other
6. Beat mixture on high until well combined and creamy
7. Once icing is ready and cupcakes are cool, remove cupcakes from pan and ice each cupcake with desired amount of frosting