[dropshadowbox align=”center” effect=”horizontal-curve-both” width=”auto” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]Makes 18-20 cupcakes Prep time 20 minutes Cook time 35 minutes Oven temp 350 degrees fahrenheit or 175 degrees celsius[/dropshadowbox] Ingredients cupcakes
- 1/2 cup (118g) unsalted butter, room temperature
- 1 1/2 (354g) cups sugar
- 2 large eggs, room temperature
- 2 1/2 (591g) cups flour
- 3 tbsp (51g) dark cocoa powder
- 1 tsp (6g) baking soda
- 1 tsp (6g) baking powder
- 1/4 tsp (1,5g) salt
- 3/4 (177g) cup buttermilk (If you don’t have buttermilk you can easily make your own, For every 1 cup of milk, stir in 1 tbsp lemon juice or vinegar, let the mixture stand for 10 minutes)
- 1 tsp (6g) red food coloring
- 1 tsp (6g) vanilla extract
- 1/2 tsp (3g) white vinegar
- 1 cup (236g) seedless strawberry jam
- extra jam
- cream cheese frosting
Ingredients frosting
- 16 (453g) oz cream cheese
- 1 cup (236g) butter, room temperature
- lemon juice
- 8 cups (1892g) confectioners’ sugar
Directions frosting
- Beat cream cheese, softened butter and lemon together in a large bowl with an electric mixer until light and creamy
- Gradually beat in confectioners’ sugar until smooth
- Place in a piping bag with a tip of your choosing and fill the bag with the frosting, place it in the fridge while you make the cupcakes
Directions cupcakes
- Preheat the oven.
- Line cupcake tins with cupcake liners.
- Using an electric mixer with paddle attachment on medium speed, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating each until fully incorporated. Scrape down the sides of the bowl as needed.
- In a large bowl, mix togetherthe flour, cocoa powder, baking soda, baking powder and salt.
- In a seperate medium bowl, whisk together the buttermilk, food coloring, vanilla extract and vinegar.
- Add a little of the dry mixture, then wet mixture, continuing to alternate wet and dry, ending with the dry mixture. Mix until combined; Do not overmix!
- Fill the cupcake liners 3/4 full and bake for 25 to 30 minutes or until a caketester or toothpick comes out clean.
- Let cool for 10 minutes and transfer to a wire cooling rack to cool completely.
- In a small saucepan, melt the jam on medium-low heat and strain through a fine mesh sieve, let cool.
- Cut a circle around the center top of the cupcakes
- Fill it with the extra jam.
- Pip the frosting on top of the cupcakes and refrigerate to harden the frosting if needed.
- Brush the tops with the cooled jam and decorate with sprinkles.