1

cup

buttermilk

1

cup

all-purpose flour

1

oz.

cocoa powder

8

tsp.

baking powder

1/4

tsp.

baking soda

1

pinch

salt

3/4

stick

unsalted butter (melted)

3/4

cup

granulated sugar

1

tsp.

vanilla extract

 

 

pastry bag

 

 

pastry brush

12

 

strawberries (sliced)

Makes 1 dozen miniature cupcakes

• Preheat oven to 325 degrees. Grease cupcake pan with a thin coating of oil or butter.
• Sift together flour, cocoa powder, baking powder, baking soda and salt into a large bowl. Whisk to combine.
• In a separate bowl, combine sugar, melted butter and vanilla extract. Mix until sugar is slightly dissolved.
• Add 1/3 of the buttermilk and 1/3 of flour mixture into sugar mixture. Mix gently until flour is combined. Allow lumps to remain in the mixture, they will bake through in the oven. Continue combining buttermilk and flour mixture in two more additions.
• Portion cake mixture into cupcake pan. Bake for 15-18 minutes until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool.

Strawberry Qream™ Buttercream:

1

stick

unsalted butter, softened

4

oz.

confectioners' sugar

2

Tbsp.

heavy cream

3

Tbsp.

Strawberry Qream™

• Using an electric mixer with a whisk attachment, whisk softened butter until smooth. Add confectioners' sugar and whisk on low until sugar is combined. Scrape down the sides of the bowl periodically.
• Add heavy cream and 1 tablespoon Strawberry Qream™. Whisk on medium for 5 minutes. Increase speed to high and whisk until mixture resembles a fluffy cream, about 10 minutes. Fold in remaining Strawberry Qream™.

Assembling:

• Fill a pastry bag with the butter cream using decorative tip of choice. Remove cooled cupcakes from the pan and brush with a layer of Strawberry Qream™. Pipe buttercream onto cake and top with fresh strawberry slices.