Strawberry Sundae Cupcakes (Printable Version)
# What You’ll Need:
→ Vanilla Cupcakes
01 -
1 1/4 cups (163g) all-purpose flour
02 -
1 1/4 tsp baking powder
03 -
1/4 tsp salt
04 -
6 tbsp (84g) unsalted butter, room temperature
05 -
3/4 cup (155g) sugar
06 -
2 tbsp (30ml) vegetable oil
07 -
1 1/2 tsp vanilla extract
08 -
2 large eggs
09 -
1/2 cup plus 2 tbsp (150ml) milk
→ Strawberry Buttercream
10 -
1 cup freeze-dried strawberries
11 -
1 cup (224g) unsalted butter, room temperature
12 -
4 cups (460g) powdered sugar
13 -
3–4 tbsp (45-60ml) heavy cream
14 -
½ tsp vanilla extract
→ Chocolate Ganache
15 -
3 oz (85g) semi-sweet chocolate chips
16 -
1/4 cup (60ml) heavy whipping cream
→ Garnish
17 -
Rainbow sprinkles
18 -
12–14 cherries
# Steps to Follow:
01 -
Preheat oven to 350°F (176°C) and line a cupcake pan with paper liners.
02 -
Combine the flour, baking powder and salt in a medium bowl and set aside.
03 -
Beat the butter, sugar, oil and vanilla extract in a large mixer bowl until light and fluffy, about 2-3 minutes. Ensure thorough creaming for proper texture.
04 -
Incorporate eggs one at a time, mixing until mostly combined after each addition. Scrape down bowl sides as needed.
05 -
Add half the dry ingredients to the batter and mix until mostly combined, then slowly add milk and mix thoroughly. Batter may appear curdled at this stage.
06 -
Add remaining dry ingredients and mix until smooth. Avoid overmixing.
07 -
Fill cupcake liners approximately 3/4 full (47-48g per liner) and bake for 15-18 minutes until a toothpick inserted comes out clean.
08 -
Remove cupcakes from oven and place on a cooling rack until completely cooled.
09 -
Once cupcakes have cooled, process freeze-dried strawberries in a food processor until they form a fine powder.
10 -
Beat butter in a large mixer bowl until smooth, then add half the powdered sugar and all the strawberry powder. Beat until well combined.
11 -
Add 3 tablespoons of cream and vanilla extract and beat until smooth. Incorporate remaining powdered sugar, adding the last tablespoon of cream as needed to achieve proper consistency.
12 -
Pipe the strawberry buttercream onto cooled cupcakes. An Ateco tip 844 works well for decorative piping.
13 -
Place chocolate chips in a small bowl. Heat heavy cream just to boiling point, then pour over chocolate. Let stand 1-2 minutes, then whisk until smooth. Allow to cool 3-5 minutes.
14 -
Drizzle chocolate ganache over buttercream using a squeeze bottle, piping bag with Wilton 10 tip, or spoon. Top each cupcake with sprinkles and a cherry.
# Additional Notes:
01 -
Store in an airtight container in the refrigerator for 3-4 days.
02 -
Cupcakes are best served at room temperature.