Strawberry Tart Chocolate Cupcakes
this is an altered recipe from my grandmother. i start off with a chocolate cake recipe (see below) and top these cupcakes off with a strawberry buttercream icing that i have altered with a little bit of a tart taste. mr. b approved so its great for kids. leave the secret ingredient out for just strawberry.
- 3 cups all purpose flour
- 1 ½ tsp salt
- ¾ tsp baking powder
- 1 ½ tsp baking soda
- 2 2/3 cups sugar
- 1 cup + 2 Tbsp cocoa
- 1 cup + 2 Tbsp water
- 1 cup + 2 Tbsp canola oil
- 5 large or 4 extra large/jumbo eggs
- ¾ cup water
- 1 ½ tsp vanilla
1 In a large bowl, vigorously whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.
2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.
4 Pour into cupcake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans. Let cakes cool for 15 minutes.
Strawberry Buttercream Icing:
- 1/2 cup shortening
- 1/2 cup
- butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- 2 tablespoons milk
- 2 teaspoons Strawberry Flavor
- 8 drops of red food coloring
- 2 teaspoons of Strawberry Koolaid powder (optional)