Yellow Cupcake with Strawberry Filling & Chocolate Ganache

Yield: 15
Yellow cupcakes:
-6 tablespoons butter (softened)
-2 tablespoons oil
-1+1/4 teaspoon vanilla
-3 eggs
-1/2 cup of milk
-1 teaspoon salt
-2 teaspoons baking powder
-1 cup sugar
-1+1/4 cup all purpose flour
Strawberry cream:
-1/2 cup whipped cream
-1/4 cup strawberries
-4 tablespoons powdered sugar
-1 teaspoon vanilla
Chocolate Ganache:
-1/3 cup heavy cream
-1 cup of chocolate chips
Preheat the oven to 350 degrees; and place cupcake liners in your pan. Mix together the flour, baking powder, and salt in a bowl-then put it aside. In a large bowl, cream together the butter and sugar until it’s light and fluffy. Then, add in the eggs one at a time. Then, add the vanilla and the oil. Finally, stir in your flour mixture and milk until the batter is smooth. Fill the cupcake liners 3/4 of the way up, and bake for about 25 minutes or until you insert a toothpick and it comes out clean.
To make the strawberry cream, puree the strawberries until there are small/no chunks left. Then, mix it together with the butter, and slowly add in the powdered sugar and mix with an electric mixture until it’s a smooth consistency. (Refrigerate the mixture until you’re ready to use it)
For the ganache, put the heavy cream, and chocolate chips in a microwavable bowl. Microwave at 1 minute increments, stirring each time until it’s completely melted and it’s a smooth consistency.
Poke a hole with a baking tool, or find something in the kitchen with a circular hollow center so you can remove the center of the cupcake, and then place a teaspoon of strawberry cream in the center. When the chocolate ganache is at room temperature, grab a spoon and drop some on top of the cupcake.
*Refrigerate the cupcakes until they’re ready to be served, so the chocolate ganache and strawberry cream become more firm.

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