To me, strawberry cake is one of the most under-appreciated cake flavors out there. When it’s made well, it strikes the perfect balance of sweet and tart, and naturally has a vibrant pinkish-red hue. Considering my strawberry affliction, it should be no surprise that as soon as they are in season, I stock up on pint after pint of beautiful, ripe berries. Of course I eat them fresh, but I also like to experiment with using them in a variety of dishes, both savory and sweet. So, when I found this awesome recipe for strawberry cupcakes from Sally’s Baking Addiction, I got the idea to combine two of my favorite fruit dessert staples in one – strawberry cake and chocolate covered strawberries. The result did not disappoint, and the office was happy to enjoy the season’s bounty.
“Chocolate Covered Strawberry” Cupcakes
Makes 20 Cupcakes : Preheat 350 F
- 10 ripe strawberries, stems removed and sliced
- 1 large egg
- 2 egg whites
- ¼ cup tapioca starch
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter
- 1 ½ cups sugar
- 3 tsp vanilla extract
- 1 cup whole milk
Begin by pureeing half of the strawberries in a blending until slightly chunky. Chop the remaining strawberries and set aside.
In a standing mixer fitted with a whisk attachment, beat 3 egg whites until stiff peaks begin to form, set aside.
Beat butter in a standing mixer fitted with a paddle attachment until creamy. Add sugar and mix well. Add the remaining egg yolk and vanilla and combine.
Blend flour, tapioca starch, baking powder and salt together. Add in 3 parts to the butter and sugar mixture, alternating with the milk.
Fold in egg whites, strawberry puree and chopped strawberries. Fill the paper cup lined muffin tins 1/2 full. Bake at 350 F 20-22 minutes, until an inserted toothpick comes out clean and the cupcakes spring back with gently pressed.
- ½ cup + Endangered Species Chocolate Cocoa Spread
- 1 stick un-salted butter
- 2 cups + Powdered Sugar
- ¼ cup Milk
- 3-4 Strawberries, sliced
Once the cupcakes have cooled, fill a piping bag fitted with a wide mouth tip with the Endangered Species Chocolate Cocoa Spread. Insert tip into the center of each cupcake. As you squeeze the “filling” into the cupcake, slowly remove the tip, releasing pressure before completely exiting.
In a standing mixer fitted with a paddle attachment, cream butter. Add powdered sugar and up to ¼ cup of milk until a smooth, stiff frosting is formed. Using a spatula or piping bag, top each cupcake. Garnish with a slice of strawberry to finish.