Recipe of Quick Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting

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The ingredients needed to make Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting:

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

Steps to make Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting:

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
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
12. Gently press a chocolate truffle in the slt to be even with the top of the cupcake
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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