Strawberry Cupcakes with Fluffy Chocolate Frosting

  » By Keith Prickett

June 24th, 2008 - Posted in Cupcakes, Dessert | Leave/read a comment (1)

“These are the best cupcakes I’ve ever had!”  Those were the words of my beautiful wife after devouring one of these cupcakes I just whipped up.  That says a lot.  I really value her opinion when I cook but I have to say these little delights are SO GOOD!

I started with Amy’s Strawberry cupcake recipe, modified it a little, then topped it off with a fluffy chocolate frosting recipe from recipe zaar.  I ran to the store, but forgot to grab the yogurt so I used some homemade applesauce I made a few days ago.  I also snuck in some whole-wheat flour once again with nothing but perfection as a result.  Here’s what I did:

Ingredients for Cupcake:

• 1/2 cup sugar
• 1/4 cup unsalted butter
• 1 egg
• 6 ounces Homemade Applesauce
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/2 cup whole-wheat flour (Remember I use King Arthur brand and have had trouble with other whole-wheat flours in my bread making)
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon baking soda
• About 20 medium sized Stahlbush Island Farm’s Frozen Strawberries (thawed slightly) (Rachel brought them from work) cut into quarters.  I used large pieces of strawberries for the texture I desired.  I wanted big juicy pieces of strawberry in each cupcake.

Ingredients for Fluffy Chocolate Frosting

• 2/3 cup cocoa
• 6 tablespoons boiling water
• 1/2 cup butter (at room temperature)
• 3 cups powdered sugar
• 1 teaspoon vanilla

Directions for Cupcake:

1. Preheat your oven to 350 degrees Fahrenheit
2. Beat sugar and butter together until fluffy
3. Add your egg and applesauce and mix thoroughly
4.  Mix the dry ingredients in a separate bowl then add to your wet ingredients
5. Fold in strawberries
6. Place in lined cupcake baking tins (I made about 14, Amy says divide into 20)
7. Bake for 20 minutes or so, until toothpick comes out clean

Directions for Fluffy Chocolate Frosting:

1. Mix cocoa and boiling water thoroughly until a thick paste results
2. Beat in the butter until well combined
3. Mix in the sugar and vanilla
4. Blend until creamy and fluffy
5. Chill for at least 15 minutes before using as it starts out really runny!

Put it all together by spreading the frosting on each cupcake and topping with a half strawberry.

I hope you enjoy them!

(Sugar-Free*) Applesauce!

  » By Keith Prickett

October 17th, 2007 - Posted in Dessert, Dinner, Snacks | Leave/read a comment (3)

I love applesauce. I can only remember my Mom making it once, but my Grandma’s applesauce was the MOST delicious applesauce you have ever had! I loved the sweet and juicy apple chunks that she had, it didn’t remind me of the store bought kind — and that was a great thing! A year ago, during apple season, I decided I was going to try my own. I could not believe how simple it was to make, not to mention how delicious it was. My mother-in-law let me borrow an apple/potato peeler (a handy little machine) and I was off to work. It turned out great and I made quite a few batches over the months.

Once apple season ended (no more cheap apples) I sort of forgot about it, UNTIL NOW! Cheap apples are back. I got some fresh apples for 65 cents a pound at a fruit stand nearby this weekend so I could make applesauce. Sometimes I find “baking apples” (the bruised and beaten ones) over at Hazelnut Hill for 25 cents a pound during the season (I also can’t resist their chocolate covered hazelnuts!). For my next batch I hope to get over there and buy some cheaper apples.

Now, I don’t remember exactly what kind of apples I bought (shame on me) but you can just ask the clerk which apples might be best for applesauce (gala, granny smith all work though) . Here’s my recipe:

• 6-8 apples
• 1 tablespoon of cinnamon (more or less to your taste)
• Zest of 1 Lemon
• Juice of 1 Lemon

1. You can do one of two things to get started: Peel the apples, or leave the peels on. (If you leave the peals on, later you will HAVE to put them through a food processor. I don’t recommend it, unless you like the peels and don’t want larger apple chunks. I forgot that detail today and left the peels on for fun.)
2. Next, cut the apples into quarters, then trim out the core and seeds.
3. Then place the apples in a pot and turn the stove on to medium-low.
4. Place the lemon zest and juice in the pot and mix it in.
5. Cover the pot and let it sit, come back and stir every 10 minutes or so. You’ll start to notice it turning more and more into applesauce after 20-30 minutes. You can be the judge based on thickness and number of apple-pieces to tell when its done.
6. Now, add the cinnamon or, if you’re not a fan, leave it out or use less.
7. If you don’t like my sugar free version, feel free to add sugar here too. I don’t think I need it after all the pumpkin cupcakes!
8. This step is optional, but if you want to (or if you left the skins on) here you can process the pan. Since I left the skins on mine this time I pulsed mine a few times just to get the skins to bite-sized pieces.

That’s it! I just finished eating (and loving) a warm bowl of applesauce and am looking forward to my next batch already!

In the mean time, I have a lot of books to read. I went to the library today and checked out a bunch of books on food and cooking.

* These probably have a ton of natural sugar from the apples.