Chocolate Strawberry Cupcakes are another one of my favorites. They are just so beautiful with their pretty pink icing. I also like to top mine with one of those Hershey’s hugs. The swirl of white and milk chocolate really creates an eye-catching effect.
Start with your favorite from scratch chocolate cake or box mix. If you do want to use a box mix be sure to read my blog Lazy Cakes about making a box cake taste richer. I’ll include my basic chocolate cake recipe if you don’t have your own favorite.
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. Bake for 30 to 35 minutes.18- 23 mins for cupcakes.
1 lb butter
1 kg icing sugar
1/2 cup blended strawberries
A few drops red food coloring
For my blended strawberries I just buy a container of frozen strawberries in syrup and run them through my blender until they are smooth.If you wanted a little twist with your frosting you could substitute cream cheese for the butter! Delicious!
For those of you who don’t have kilograms where you live I have found a one to one ratio of butter and sugar works the best. Simply mix one standard size package of butter to one standard size package of icing sugar. If it becomes a little thick add a splash of cream until you achieve your desired consistency.
I hope you enjoy your chocolate strawberry cupcakes! I know that I always do!