Chocolate-Dipped Buttercream Cupcakes
These cupcakes with chocolate-dipped frosting are extra-special.
Ingredients
CUPCAKES
1 cup boiling water
1/2 cup unsweetened cocoa
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup Land O Lakes® Unsalted Butter, softened
2 large Land O Lakes® Eggs
1 1/2 teaspoons vanilla
STRAWBERRIES
1 cup finely chopped strawberries
2 tablespoons sugar
2 teaspoons cornstarch
FROSTING
1 cup sugar
5 large Land O Lakes® Eggs (whites only)
1/2 teaspoon salt
1 1/2 cups Land O Lakes® Unsalted Butter, cut ino pieces
1 teaspoon vanilla
COATING
8 ounces semi-sweet chocolate
2 tablespoons shortening
How to make
STEP 1
Heat oven to 375°F. Place paper baking cups into muffin pan cups or grease cups; set aside.
STEP 2
Place boiling water and cocoa into bowl; mix well. Let stand until slightly cooled.
STEP 3
Combine flour, baking powder and salt in another bowl; set aside.
STEP 4
Place 1 cup sugar and 1/2 cup butter into bowl; beat at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla. Add flour mixture; beat at low speed just until combined. Add cocoa mixture; beat until well mixed.
STEP 5
Spoon batter evenly into prepared muffin pan cups. Bake 18-22 minutes or until toothpick inserted into center comes out clean. Cool completely.
STEP 6
Combine all strawberry ingredients in saucepan; mix well. Cook over medium heat until mixture begins to bubble and is slightly thickened. Remove from heat. Set aside.
STEP 7
Place 1 cup sugar and egg whites into bowl; place bowl over saucepan with gently boiling water. Cook, stirring often, until mixture reaches 165°F. Remove from heat. Add salt; beat at medium speed 10 minutes or until stiff peaks form. Transfer to large bowl.
STEP 8
Add butter, a few pieces at a time, beating well after each addition (mixture may look curdled, keep beating until fluffy). Add 1 teaspoon vanilla; beat until mixture is smooth. Add strawberry mixture; beat until well mixed.
STEP 9
Frost cupcakes. Refrigerate until dipping time.
STEP 10
Place chocolate and shortening into bowl; microwave, stirring occasionally, 1-2 minutes or until melted. Cool 15 minutes or until just warm.
STEP 11
Dip top 2/3 of frosting into melted chocolate; let stand until set.
for full recipes please see : www.landolakes.com
Ingredients
CUPCAKES
1 cup boiling water
1/2 cup unsweetened cocoa
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup Land O Lakes® Unsalted Butter, softened
2 large Land O Lakes® Eggs
1 1/2 teaspoons vanilla
STRAWBERRIES
1 cup finely chopped strawberries
2 tablespoons sugar
2 teaspoons cornstarch
FROSTING
1 cup sugar
5 large Land O Lakes® Eggs (whites only)
1/2 teaspoon salt
1 1/2 cups Land O Lakes® Unsalted Butter, cut ino pieces
1 teaspoon vanilla
COATING
8 ounces semi-sweet chocolate
2 tablespoons shortening
How to make
STEP 1
Heat oven to 375°F. Place paper baking cups into muffin pan cups or grease cups; set aside.
STEP 2
Place boiling water and cocoa into bowl; mix well. Let stand until slightly cooled.
STEP 3
Combine flour, baking powder and salt in another bowl; set aside.
STEP 4
Place 1 cup sugar and 1/2 cup butter into bowl; beat at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla. Add flour mixture; beat at low speed just until combined. Add cocoa mixture; beat until well mixed.
STEP 5
Spoon batter evenly into prepared muffin pan cups. Bake 18-22 minutes or until toothpick inserted into center comes out clean. Cool completely.
STEP 6
Combine all strawberry ingredients in saucepan; mix well. Cook over medium heat until mixture begins to bubble and is slightly thickened. Remove from heat. Set aside.
STEP 7
Place 1 cup sugar and egg whites into bowl; place bowl over saucepan with gently boiling water. Cook, stirring often, until mixture reaches 165°F. Remove from heat. Add salt; beat at medium speed 10 minutes or until stiff peaks form. Transfer to large bowl.
STEP 8
Add butter, a few pieces at a time, beating well after each addition (mixture may look curdled, keep beating until fluffy). Add 1 teaspoon vanilla; beat until mixture is smooth. Add strawberry mixture; beat until well mixed.
STEP 9
Frost cupcakes. Refrigerate until dipping time.
STEP 10
Place chocolate and shortening into bowl; microwave, stirring occasionally, 1-2 minutes or until melted. Cool 15 minutes or until just warm.
STEP 11
Dip top 2/3 of frosting into melted chocolate; let stand until set.
for full recipes please see : www.landolakes.com
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