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
Preheat oven to 350°F.
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)
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Add flavoring, food coloring and Koolaid powder. Blend well.  Keep icing covered until ready to decorate.               

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