Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting.

You can have Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting using 24 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting

1. You need of FOR STRAWBERRY CUPAKES.
2. It’s 1 2/3 cups of plus 1 tablespoon all purpose flour.
3. It’s 1/3 cup of strawberry puree, see direction step #2, you will need 1 pint of strawberries for the cupcakes and frosting, stemed and sliced.
4. You need 1/2 teaspoon of baking powder.
5. It’s 1/4 teaspoon of baking soda.
6. You need 1 cup of granulated sugar.
7. You need 1/4 teaspoon of salt.
8. You need 1/2 cup of unsalted butter, melted.
9. It’s 1 of large egg.
10. You need 1/4 cup of sour cream.
11. Prepare 3/4 cup of milk.
12. Prepare 1 teaspoon of vanilla extract.
13. It’s 12 of Lindor Dark Chocolate Truffles.
14. Prepare of FOR STRAWBERRY WHIPPED CREAM FROSTING.
15. It’s 1 3/4 cup of heavy whipping cream.
16. You need 3/4 teaspoon of unflavored gelatin.
17. It’s 2 of rablespoon cold water.
18. Prepare 1/3 cup of confectioner's sugar.
19. You need 1 teaspoon of vanilla extract.
20. It’s 1/2 cup of strawberry puree.
21. You need of GARNISH.
22. You need of chocolate shavings, as needed.
23. It’s of fresh strawberries, as needed.
24. Prepare of red and pink sprinkles as needed.

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting instructions

1. Preheat oven to 350°F. Line 12 standard cupcale tins with paper liners.
2. Puree strawberries to a course blend in food processor, set aside. You will need it for the cupcakes and frosting.
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4. In a bowl combine flour, baking powder, baking soda and salt.
5. In another bowl beat together melted butter, sugar, egg, sour cream, milk and vanilla until well blended.
6. Slowly stir in flour mixture until well combined, mixture will be thick.
7. Fold in the 1/3 cup strawberry puree. Evenly divide batter in muffin tins. Bake about 20 minutes until a toothpick comes out just clean.
8. Place on a rack and immediately cut a slit in each cupcake.
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12. Gently press a chocolate truffle in the slt to be even with the top of the cupcake.
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14. Carefully remove cupcakes from tins to cool completely before frosting.
15. MAKE STRAWBERRY WHIPPED CREAM FROSTING.
16. Dissolve gelatin in heat proof bowl of cold water for 5 minutes.
17. Fill a small skillet with water and bring to a simmer, add bowl of gelatin and stir to dissolve, turn off heat and let sit until ready to use.
18. Whip cream to soft peaks, add sugar, vanilla and gelatin, whip until it holds its shape.
19. Fold in the 1/2 cup strawberry puree.
20. Frost cooled cupcakes with whipped cream. Garnish with chocolate shavings, sprinkles and fresh strawberries. Store in refrigerator but allow to stand at room temperature 15 minutes before serving. Frosting will firm up after chilling and stay stable for a couple of days..
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