Heart of the Batter
2014-01-03 18:02:19
Nutrition Facts
Serving Size
1310g
Amount Per Serving
Calories 4584
Calories from Fat 2174
% Daily Value *
Total Fat 247g
381%
Saturated Fat 152g
760%
Trans Fat 8g
Polyunsaturated Fat 12g
Monounsaturated Fat 67g
Cholesterol 1031mg
344%
Sodium 1476mg
61%
Total Carbohydrates 580g
193%
Dietary Fiber 22g
87%
Sugars 398g
Protein 49g
Vitamin A
164%
Vitamin C
107%
Calcium
76%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup strawberry-flavored milk, at room temperature
- 6 strawberries, hulled
For the frosting and topping
- 2 cups confectioners' sugar
- 1/2 cup unsweetened cocoa powder
- 1 stick unsalted butter, at room temperature
- 1/2 cup heavy cream
- 3 strawberries, hulled and halved lengthwise
- Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-stuffed-cupcakes-recipe/index.html?oc=linkback
Instructions
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.
- Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake.
- Make the frosting: Sift the confectioners' sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half.
- Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-stuffed-cupcakes-recipe/index.html?oc=linkback
Adapted from Photograph by Sam Kaplan
Adapted from Photograph by Sam Kaplan
Crafter's Holiday Cottage http://craftersholidaycottage.com/