Wednesday, August 5, 2009

Strawberry Sour Cream Chocolate Cupcakes



- FOR CAKE-

1/2 c. hot water
1/4 c. butter flavored crisco
1 cup granulated sugar
1/4 cup unsweetened cocoa powder (you can always use dark cocoa powder)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, beaten
1/2 cup sour cream
1/2 teaspoon vanilla extract

- FOR FILLING-

10-15 diced strawberries
1/2-3/4 c granulated sugar
1/2 squeezed lemon
splash of vanilla
4 TBS cornstarch
4 TBS cold water

- FOR ICING-

4 tablespoons butter softened
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon salt
2 3/4 cups confectioners sugar

- optional- chocolate sprinkles

Instructions


1 - CAKES- Combine water, shortening, sugar, and cocoa. Beat until sugar is dissolved. Add sifted dry ingredients alternately with the beaten egg, sour cream, and vanilla. Fill greased and lightly floured cupcake cups about half full. Bake at 350° for 25 minutes.


2 - FILLING- Slice berries into saucepan. Pour sugar & squeeze lemon over berries. Turn heat on high- stir till simmering boil. Thoroughly mix water & starch. Pour starch mix into strawberry mix and turn off & remove from heat- while stirring. Will be nice & thick.


3 - Take a serrated knife to cut out a round-triangular shape out of the top of the cupper about 1/2 inch deep. If you have a biscuit cutter set, the smallest cutter works very well as another easier option. Then spoon into cake the strawberry filling and let them cool for 30 minutes.


4 - ICING- In a medium bowl, mix together butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth. Place icing into a decorating/ziploc bag, cut the tip at 1/4 of an inch and swirl on the icing and top w/ chocolate sprinkles.

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