Chocolate Cupcakes with Strawberry Buttercream

Source: https://www.oldenburger-professional.com/rcp_recipe/chocolate-cupcakes-with-strawberry-buttercream-pro

Total time

60 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
4		medium-sized eggs
1	pck.	vanilla sugar
200	g	sugar
300	g	flour (Type 405) + a little extra for the muffin tray
1	tbsp	baking powder
2	tbsp	cocoa powder, unsweetened
1	to taste	salt
200	ml	Oldenburger Fullcream Milk, 3.5 % fat
200	g	Oldenburger Butter, unsalted
		some Oldenburger Butter, unsalted to grease the muffin tray
		For the topping:
3		strawberries
400	g	Oldenburger SHANI Whipping Cream, 35% fat
2	tbsp	powdered sugar
2	tbsp	of pistachios, chopped
		For the filling:
100	g	strawberry jam

Preparation

Preheat oven (top / bottom heat: 175 ° C / convection: 150 ° C). Grease muffin tray with Oldenburger Butter and dust with flour. Wash strawberries, pat dry, clean and halve.

The Batter

For the dough, beat the eggs with sugar and vanilla sugar using the whisk of a hand mixer for about 5 minutes, until frothy. Mix the flour, baking powder and cocoa powder and sift into the egg mixture. Then stir in salt, milk and Oldenburger Butter. Divide batter into 6 portions of a muffin tray and bake for about 35 minutes. Take out of the oven and leave to cool on a wire rack.

The Cream

Beat the Oldenburger SHANI Whipping Cream and powdered sugar with the whisk of a hand mixer until stiff and pour into a piping bag.

Preparing the Cupcakes

For the filling, form a small hole in the center of the cupcakes using a teaspoon, about 2.5 cm deep. Fill with jam and pipe the whipped Oldenburger SHANI Whipping Cream on top.

The Final Touch

Sprinkle with chopped pistachios and garnish each cupcake with half of a strawberry.

Tips from Chefs to Chefs

01. Instead of strawberry jam, any other type of fruit jam can be used, frozen or fresh.

02. Using Milk in baking will result in a rich and smooth taste experience.

03. Butter adds a special flavour to any baking product. It also makes a cake more supple and juicy. This is because the ingredients react chemically as well – which is why butter in cakes is different from melted butter in a frying pan. The temperature in a baking product is not as high as the surrounding oven temperature. In cakes, the temperature is usually around 100 °C. So don’t worry – the butter will not burn.

04. Butter gives a wonderful smell and taste to any baking products. It is easy to use and works well baked as well as in any fillings. Butter is a wholly natural product with no artificial or processed fats.