High Altitude Chocolate Strawberry Cupcakes
Fluffy vanilla cupcakes flecked with freeze dried strawberries, topped with a swirl of chocolate buttercream, sprinkles and chocolate hearts.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cupcakes
- 1 recipe High Altitude Vanilla Cupcakes
- ¾ cup (about 20g) freeze dried strawberries, roughly chopped
Buttercream
- 1 recipe Chocolate Buttercream
- valentines sprinkles
- chocolate candy hearts
Instructions
Cupcakes
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a standard muffin pan/s with 17 paper liners.
- Prepare the Vanilla Cupcake batter as instructed. Fold the chopped freeze dried strawberries into the batter.
- Divide the batter between the paper liners, filling them 2/3 full. Bake the cupcakes for about 18-20 minutes, until the tops spring back when lightly touched, and a toothpick comes out clean.
- Cool the cupcakes in the pan for several minutes, then gently transfer to a cooling rack. Cool the cupcakes completely before frosting.
Buttercream
- Prepare the Chocolate Buttercream as instructed. Fit a 16-inch disposable piping bag with tip 8B, and pipe the buttercream onto the cooled cupcakes.
- Decorate with sprinkles and chocolate hearts.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
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