I also brushed the tops of the cupcakes with a little raspberry Torani strawberry syrup to reinforce the berry flavor and keep them moist. They're great for making homemade Italian sodas or fancy lemonade. The salted caramel is yummy in hot chocolate too! They are cheap and so fun at Smart at Final locally or available on Amazon of course. This isn't a necessary step but it's quick and fun for Baby Strawberry to help with and adds a little more depth of flavor.
I loved how this chocolate had little pieces of strawberries in it that made the frosting really pretty with little bits of pink mixed in. It was delicious and a fun variant from my normal frosting I use for everything.
Lindt Strawberries and Creme White Chocolate Frosting
from Anne Strawberry
{printable recipe here}
4.2 ounces (one bar) of Lindt Strawberries and Creme Chocolate
1/2 C. butter, barely softened (one stick)
6 cups of powdered sugar (more or less to achieve desired consistency, this is a baseline. I usually use most of a standard two pound bag)
1 T. meringue powder
1 t. pure vanilla extract
1/2 cup sour cream
dash of salt
Chop up the chocolate and melt in the microwave on low for about 30 seconds. Stir and repeat until smooth.
In a mixer with the whisk attachment, blend the butter until light and fluffy. Add about two cups of powdered sugar, the meringue powder, and mix until combined. Add in the vanilla, sour cream, and salt and mix. After it's all smooth and combined, mix in the melted chocolate. Mix in powdered sugar on low speed until desired consistency is reached (I like thicker frosting for decorating, especially when it's so hot!)
The meringue powder will help set the frosting after it dries so it holds its shape. It's not necessary but makes for a much better final product. You can find it in the cake decorating section at Walmart, Michael's, JoAnn, or Hobby Lobby (or on Amazon!)
Pipe out onto your favorite chocolate cupcake and enjoy. I use an oversized pastry bag and tip like this to make them cute in a hurry.
Easy Devils Food Cupcakes
from Anne Strawberry
1 cup sour cream (reduced fat is fine)
1/2 cup water
1/2 cup canola oil
3 eggs
1 tablespoon vanilla
1 box Devils Food chocolate cake mix (I recommend Betty Crocker)
Preheat the oven to 350.
Combine all ingredients in stand mixer and beat for two minutes until combined. Using a medium cookie/ ice cream scoop, scoop into 24 paper-cup lined muffin tins.
Bake for about 20 minutes or until cupcakes spring back slightly when touched and a tooth pick inserted into the middle comes out clean. Cool on racks and frost once completely cooled.
disclosure: Lindt sent me a couple of chocolate bars but the opinions and info are my own.
