|Chocolate-Strawberry Cupcake on the Left, and the Giveaway on the right!|
2 ozs bittersweet chocolate, chopped
½ C Dutch-processed cocoa powder
¾ C all-purpose flour
½ t baking soda
¾ t baking powder
¾ C granulated sugar
1 t vanilla extract
½ t table salt
½ C sour cream
Combine the egg whites, sugar, and salt in the bowl of a stand mixer set over a small pan of simmering water. Whisk constantly by hand until the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the stand mixer and fit with the whisk attachment. Starting on low speed and gradually increasing to medium-high speed, mix until still (but not dry) peaks form. Continue mixing until until the mixture is light, fluffy, glossy, and completely cool (test by touching the bottom of the mixing bowl), about 10 minutes.
With the mixer on medium-low speed, add the butter 2 tablespoons at a time, mixing well between each addition. Scrape down the sides of the bowl, increase the speed to medium, and mix until the buttercream comes together (it can take up to several minutes, but it will come together eventually). Switch to the paddle attachment and beat at medium-low speed to remove air bubbles, about 2 minutes. Gradually add the strawberry puree, and mix to combine.
Frost cupcakes as desired, and garnish with strawberry slices just before serving.
|Picture courtesy of the Bake it Pretty website.|
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