After a tough and very emotional week, being so close to Boston there were tons of questions and conversations that had to be had with the kids. Now that all of that is hopefully over, it was time for a feel good recipe. Looking in the fridge and seeing that my dear husband brought more strawberries then anyone could possibly eat in a week I decided that it was my duty as a frugal wife to put them to good use, and what goes better with strawberries….then Chocolate.
To go for the pretty appearance I though a pink buttercream frosting would be nice. For the cupcakes themselves, any chocolate cupcake recipe should be fine. Dare I say if short on time pick up a simple box mix. Shhh…..
After you make he frosting, top with a cherry and drizzle with chocolate. Here is the Recipe:
INGREDIENTS 3 sticks unsalted butter, softened pinch of fine grain sea salt 1 tablespoon vanilla extract 2 pounds confectioners’ sugar, sifted 6 ounces strawberries, pureed 4-6 tablespoons heavy cream
How to make strawberry Puree:
Directions to make the Frosting:
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
2. Add salt, vanilla, 3 tablespoons of heavy cream and strawberry puree. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and finish with a chocolate covered strawberry.