Pink Magazine - Vol. 7 April 2018

Page 22

Chocolate Covered Strawberry Cupcakes Spring is here so that means party season is officially starting! Spring & summer seem to be the most popular seasons for parties – bridal showers, baby showers, weddings, graduations, and so on. These Chocolate Covered Strawberry Cupcakes would be a hit for any party theme!

This recipe makes 12 cupcakes.

Cupcakes INGREDIENTS: • • • • • • • • • • • • •

1 cup all-purpose flour 1 cup granulated sugar ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 large egg ½ cup buttermilk ½ cup warm (not hot) water 2 tablespoons vegetable oil ½ teaspoon vanilla extract 12 strawberries, washed with stems removed 4 ounces semi-sweet Baker’s chocolate, melted

DIRECTIONS: Preheat oven to 325F. 1. Line 12 muffin tins with cupcake liners. 2. In a large bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt. 3. Add egg, buttermilk, water, vegetable oil and vanilla extract to dry ingredients. 4. Beat on medium speed until thoroughly mixed (about 2 minutes). Scrape down sides of bowl occasionally. 5. Evenly distribute batter to 12 cupcake liners. 6. Bake for 22-25 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. 7. Remove cupcakes from tins and let cool completely before icing. 8. Dip each strawberry in chocolate then place these on a plate covered with wax paper. Place these in the freezer until you’re ready to add them to the top of the icing.

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