Chocolate Strawberry Cupcakes

Chocolate Strawberry Cupcakes for Chew Project YEG

Chocolate Strawberry Cupcakes Recipe:

Ingredients:

Chocolate cupcake batter:

200g granulated sugar

75g     canola oil

1 egg + 1 egg yolk

170g  AP flour

50g    cocoa powder

7g       baking soda

1g        baking powder

3g       salt

3.5g   espresso powder

2g       vanilla

130g  warm water

165g   milk

Strawberry compote:

300g frozen strawberries

6g       lemon juice

38g    sugar

Fresh strawberry buttercream:

115g   egg whites

210g  granulated sugar

340g  butter

100g  strawberry puree

5g       vanilla

Strawberry puree

120g  fresh strawberries

25g     granulated sugar

pinch salt 

Procedure:

Chocolate cupcakes:

o   Place sugar and canola oil in a bowl and mix until combined.

o   In a separate bowl whisk together flour, cocoa powder, baking soda, baking powder, salt and espresso powder.

o   Add eggs and vanilla to sugar/oil mix until fully combined.

o   Scale milk and water together.

o   Alternating between dry and wet (starting and ending with dry) add ingredients in 3 additions.

o   Scale 48g into your prepared cupcake sheets and bake for 12-15 min @ 350ºF

o   Let cool completely before finishing.

Strawberry Compote:

o  Put strawberries, lemon juice, and sugar into a medium saucepan and cook until strawberries have almost completely broken down.

o  Leave to cool completely before adding to your cupcake (I like to prepare this the day before)

Fresh Strawberry Buttercream:

o  In the bowl of a standard stand mixer, whisk together egg whites and sugar.

o  Place over simmering water and whisk until sugar is fully dissolved and egg mixture reaches 150ºF

o  Add onto base of stand mixer and with whisk attachment, whisk until stiff glossy peaks are reached and the bowl has come down to room temperature.

o  Once peaks are formed, add in softened butter cubes slowly until all are incorporated.

o  Once fully incorporated switch to paddle attachment, add vanilla and whip until smooth.

o  Then a tbsp at a time add strawberry puree until all is incorporated.

o  Used star tip for piping.

Strawberry Puree:

o  Add strawberries, sugar and salt into a container and then use a hand immersion blender to blend until mostly smooth.

o  (Can use food processor or blender if you don’t have an immersion blender)

Assembly:

o   Using a large round tip piping tip, carve a small whole through to the center of the cupcake.

o   Pipe or spoon 8g of strawberry compote into the center.

o   Cut part of the dugout cake off until you have a small cake cork and place back over filled whole.

o   Pipe 45g of buttercream in a swirl on the top.

o   Cut a fresh strawberry in half and place on top of spiral to finish.

Makes 18 cupcakes

Link to the Chew Project YEG: https://www.instagram.com/chewprojectyeg/?hl=en

Funds Raised: $182