Strawberries and Cream Dipped Cupcakes!
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • For the cupcakes:
  • 1⅔ cups cake flower
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 2 cups whole milk for steeping strawberries (1/2 cup strawberry milk for batter)
  • 3 egg whites room temp
  • 2 tsp. vanilla extract
  • 1 cup sugar
  • 1 stick unsalted butter – room temp
  • ¼ cup Mascarpone – room temp
  • One 1.2oz bag freeze dried strawberries
  • One bag red candy coating wafers
  • For the Buttercream:
  • One 1.2 oz bag freeze dried strawberries
  • 4 ½ sticks unsalted butter sticks butter
  • 1 ½ cup sugar
  • 7 egg whites
  • 2 tsp vanilla extract
Instructions
  1. For the cupcakes:
  2. Pre-heat oven to 350 degrees. Line a 12-cup cupcake pan with liners and set aside.
  3. In a medium sauce-pan heat milk over medium heat until just beginning to scald. Bubbles forming around the edges. Turn off the heat and pour the bag of freeze dried strawberries in to steep for 15 minutes. It will curdle and separate, that's ok. Strain through a fine mesh strainer twice. You will be left with a watery consistency strawberry liquid. Pour ½ cup into a measuring cup and set aside.
  4. In a large bowl, combine your dry ingredients and whisk to combine, then set aside.
  5. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth about 2 minutes. Slowly add in the sugar and continue to beat for another 3 to 5 minutes until light and fluffy.
  6. Add the mascarpone and beat until combined. Beat the egg whites until slightly foamy. Add to the butter sugar mixture in three pours. Beat after each addition until incorporated. Add the vanilla extract.
  7. Add ⅓ of the dry ingredients and mix until just incorporated. Add half of the wet mixture and combine. It will curdle some, that’s ok. Add another third of the dry and mix. Then add the rest of the wet mixture and combine. Last, add the rest of the dry ingredients and mix to combine. Do not over mix.
  8. Using an ice-cream scoop or about ⅓ cup, fill each cupcake liner ⅔rds full. Gently even out tops with offset spatula or knife.
  9. Bake on middle rack of the oven for 16 to 18 minutes until toothpick inserted comes out clean.
  10. Let cool for 10 minutes in pan on rack. Then remove from pan and allow to cool completely on the rack.
  11. For the buttercream:
  12. Place egg whites, salt and sugar in the bowl of a stand mixer. Place bowl over medium saucepan with about an inch of simmering water on the stove top.
  13. Whisk constantly until the sugar is dissolved. Should take about 10 minutes. You can tell when it’s done by rubbing a small amount of the mixture between your fingers. If there is no graininess, it’s done.
  14. Remove bowl from double boiler and attach to the stand mixer fitted with the whisk attachment. Whisk on medium high until stiff peaks form, about 10 minutes and the bottom of the bowl is cool to the touch.
  15. While the egg whites are whisking grind the freeze-dried strawberries in a spice grinder or coffee grinder and set aside.
  16. Switch to the paddle attachment and your butter slowly a piece at time. Mixture will eventually curdle but keep mixing until smooth and shiny. Add the vanilla extract.
  17. Next add your strawberry dust. Mix to combine.
  18. Frost cooled cupcakes high with frosting. Place in the fridge for an hour so the frosting firms up. Melt the candy coatings in a large heat-proof bowl in 30 second increments until completely melted and smooth. Transfer melted coating into a deep wide enough cup for dipping the cupcakes. Dip each chilled cupcake until the frosting is coated. Allow to set at room temp for 10 minutes.
  19. Store covered in the fridge for up to 5 days. Allow to come to room temperature before serving.
Recipe by Social Buttercream at http://socialbuttercream.com/2018/06/30/strawberries-and-cream-dipped-cupcakes-you-had-me-at-dipped/