Valentine’s Day is special to our family. Our middle daughter has had 14 heart surgeries and the very first one was on Valentine’s Day. The nurses at the time taped a valentine made by local school children to her crib. That small gesture touched our hearts during a very difficult time. Every year since we have been delivering handmade valentines, toys and books to the children spending Valentine’s Day at the children’s hospital. We also bring a balloon for each child and cupcakes for the staff. Our community has supported this effort over the years and last year we collected FOUR VAN LOADS of goodies to deliver to these deserving kids.
Of course my favorite part is dreaming up valentine-themed cupcakes. And this recipe has become my favorite. Chocolate Covered Strawberry Cupcakes! Yum! Moist yellow cake dipped in dark chocolate and frosted with a strawberry buttercream absolutely loaded with real strawberries. The word “luscious” sort of creeps me out, but these actually are totally luscious. This frosting tastes like room-temperature strawberry ice cream. It is so good. I took the cupcakes I made for this post to some girlfriends and they were literally groaning, when-harry-met-sally-style, as they ate them. I’ll have what she’s having!
The best part is that they’re easy. The cupcakes are from a mix, the chocolate coating is made from Ghirardelli dark chocolate melts and the frosting is a five-ingredient dump and mix situation. The frosting gets its big strawberry flavor from freeze-dried strawberriesthat are ground into a powder in your coffee grinder or food processor.
INGREDIENTS
24 yellow cake cupcakes prepared according to package diretions
6 ounces Ghirardelli Dark Melting Wafers
2 sticks unsalted butter room temperature
1 pound powdered sugar
1/4 cup milk, half and half or cream
1 1/2 teaspoons clear vanilla extract
1.2 ounces freeze-dried strawberries ground into a powder
red or pink food dye optional
Chocolate-Covered Strawberry Cupcakes
INSTRUCTIONS
Once cupcakes have cooled, melt the chocolate in the microwave according to the package directions. Once it is melted and smooth, dip each cupcake into the chocolate, turning it as you go to make sure you're getting all the way to the edge of the cupcake paper. While it's still upside-down, remove some of the excess with the tines of a fork. Don't worry if you leave a small mark in the top of the cupcake, the frosting will cover it. Set aside to let the chocolate set, about 10 minutes.
Meanwhile, put the butter, powdered sugar, cream, and vanilla in the bowl of your stand mixer. Beat on low until ingredients start to come together then turn up to medium-high and beat for 2 minutes. Add 4 tablespoons of the strawberry powder (reserve the rest for another use) and beat for an additional two minutes. Add food dye, if desired and beat until combined. Then turn down to low and let run for about a minute to get rid of air bubbles.
......................................
for full instruction please see : www.bakersbrigade.com
Of course my favorite part is dreaming up valentine-themed cupcakes. And this recipe has become my favorite. Chocolate Covered Strawberry Cupcakes! Yum! Moist yellow cake dipped in dark chocolate and frosted with a strawberry buttercream absolutely loaded with real strawberries. The word “luscious” sort of creeps me out, but these actually are totally luscious. This frosting tastes like room-temperature strawberry ice cream. It is so good. I took the cupcakes I made for this post to some girlfriends and they were literally groaning, when-harry-met-sally-style, as they ate them. I’ll have what she’s having!
The best part is that they’re easy. The cupcakes are from a mix, the chocolate coating is made from Ghirardelli dark chocolate melts and the frosting is a five-ingredient dump and mix situation. The frosting gets its big strawberry flavor from freeze-dried strawberriesthat are ground into a powder in your coffee grinder or food processor.
INGREDIENTS
24 yellow cake cupcakes prepared according to package diretions
6 ounces Ghirardelli Dark Melting Wafers
2 sticks unsalted butter room temperature
1 pound powdered sugar
1/4 cup milk, half and half or cream
1 1/2 teaspoons clear vanilla extract
1.2 ounces freeze-dried strawberries ground into a powder
red or pink food dye optional
Chocolate-Covered Strawberry Cupcakes
INSTRUCTIONS
Once cupcakes have cooled, melt the chocolate in the microwave according to the package directions. Once it is melted and smooth, dip each cupcake into the chocolate, turning it as you go to make sure you're getting all the way to the edge of the cupcake paper. While it's still upside-down, remove some of the excess with the tines of a fork. Don't worry if you leave a small mark in the top of the cupcake, the frosting will cover it. Set aside to let the chocolate set, about 10 minutes.
Meanwhile, put the butter, powdered sugar, cream, and vanilla in the bowl of your stand mixer. Beat on low until ingredients start to come together then turn up to medium-high and beat for 2 minutes. Add 4 tablespoons of the strawberry powder (reserve the rest for another use) and beat for an additional two minutes. Add food dye, if desired and beat until combined. Then turn down to low and let run for about a minute to get rid of air bubbles.
......................................
for full instruction please see : www.bakersbrigade.com
0 Response to " "
Posting Komentar