Ingredients: |
Ingredients: For the Vanilla Cupcakes
1 Ό cup all-purpose flour
2 tsp baking powder
Ό tsp salt
6 tbsp unsalted butter, room temp
1 cup sugar
6 tbsp sour cream, room temp
2 tsp vanilla extract
3 large egg whites, room temp
6 tbsp milk, room temp
2 tbsp water, room temp
For the Chocolate Mousse
1 cup semi-sweet chocolate chips
3 cups heavy cream, divided
½ cup powdered sugar
1 tsp vanilla extract
For the Strawberry Frosting
1 cup freeze dried strawberries
1 cup unsalted butter, room temp
3 ½ cups powdered sugar
1 tsp of vanilla
3 tbsp milk, room temp
1/8 tsp of salt
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Directions: |
Directions:To make the Cupcakes
1. Preheat the oven to 350 F and line a cupcake pan with liners.
2. In a mixing bowl whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy in color. About 3-5 minutes. Dont skimp on the creaming time.
4. Add the egg whites in two batches, mixing until well combined after each egg white.
5. Add sour cream and vanilla extract and mix well. Combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the mixture and mix until incorporated well. Next, add the milk mixture and mix until well combined. Add the remaining dry ingredients.
7. Fill liners 2/3s the way full and bake for 15-18, or until a toothpick comes out clean. Remove from oven and allow to cool in pan for 5 minutes, then place on cooling rack to finish cooling.
To make the Chocolate Mousse
8. In a small bowl, add the chocolate chips. Then, in a microwave safe dish, heat 1 cup of heavy cream, at 20 sec intervals, until just before a boil, but not yet boiling. Remove from microwave and pour over the chocolate chips. Let sit for two minutes and stir until fully melted and smooth. Let cool.
9. Next, in a large bowl whip the remaining 2 cups of heavy cream, powdered sugar and vanilla extract until stiff peaks form.
10. Once it is cool, gently fold the chocolate mixture into the whipping cream until fully incorporated. Creating a light and airy mousse!
To make the Strawberry Frosting
11. In a food processor, pulse the freeze-dried strawberries into a fine powder and set aside.
12. Whip the butter using a stand mixer, with the paddle attachment, on medium speed, until its creamy and light in color, 3-5 minutes. (Dont skimp on cream time).
13. Add strawberry powder, vanilla and milk. Continue to mix on medium speed for 1 minute, scraping down the sides of the bowl afterward.
14. Add the powdered sugar half at a time. Mixing on low speed until fully incorporated. Scrape down the sides of the bowl, add salt and continue to mix on low speed until the buttercream is fully combined and silky smooth.
15. Using a cupcake corer, core out the cupcakes. Fill a piping bag with the chocolate mousse. Slowly pipe each of the holes full. Using your favorite tip, frost the cupcakes with the strawberry buttercream. Vanilla, chocolate and strawberry, something for everyone!
Cupcakes are best when stored well covered, refrigerated and eaten within 2-3 days |
