Strawberry Sundae Cupcakes | Life, Love and Sugar

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These strawberry sundae cupcakes scream carefree summer time days filled with solar and ice cream. Moist vanilla cupcakes are topped with strawberry buttercream and completed with a drizzle of chocolate ganache, rainbow sprinkles, and cherries on high. A summery sundae in cupcake kind!

Why You’ll Love These Strawberry Sundae Cupcakes

• Moist, flavorful vanilla cupcakes. The vanilla cupcake on this recipe occurs to be certainly one of my favorites. It’s splendidly moist (because of some vegetable oil) and has a richness to it from the butter within the batter. They aren’t overly candy and have the right quantity of vanilla in them.
• Large fruit taste. The strawberry actually comes via within the frosting. Thanks freeze-dried strawberries! The flavour stands out superbly towards the splendidly easy vanilla cupcake base.
• Nostalgic enchantment. These cupcakes remind me of a traditional ice cream sundae. A bit vanilla, just a little strawberry, some chocolate sauce (or ganache on this case), and a cherry on high. Full with rainbow sprinkles, they’re certain to remind even essentially the most grown-up adults of summery days as a baby.

Ingredient Notes and Substitutions

Right here’s a have a look at what you’ll want for these cupcakes and a few notes on them, in addition to some substitutions. For exact measurements, scroll to the recipe card under.

• All-purpose flour – Remember to measure your flour accurately utilizing a meals scale or the spoon and degree technique so that you just don’t find yourself with dry cupcakes. Take a look at my tutorial on Measure Flour for particulars.
• Eggs – Remember to use giant eggs, not medium or further giant.
• Milk – Entire milk or 2% milk can be greatest.
• Freeze-dried strawberries – I really like the convenience of utilizing freeze-dried strawberries, however you may additionally use recent strawberry puree. Take a look at my strawberry buttercream recipe to see how.
• Powdered sugar – For an incredible piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nonetheless, you may scale back the quantity in case you’d prefer to. If you wish to scale back it, I’d advocate lowering every part else as properly, in equal elements.
• Semi-sweet chocolate chips – Follow semi-sweet chocolate for the proper consistency. Different sorts of chocolate will make the ganache thicker or thinner.
• Extra decorations – Sprinkles and cherries. I used maraschino cherries however recent pitted cherries or Amarena cherries would even be enjoyable. Be at liberty so as to add your favourite sundae toppings!

How To Make Strawberry Sundae Cupcakes

Time to begin baking. Right here’s a primary rundown of the best way to make these candy treats. Remember to scroll to the recipe card under for extra thorough directions.

Make the cupcakes

• Prep. Preheat oven to 350°F and put together a cupcake pan with cupcake liners.
• Mix the dry elements. Whisk collectively the flour, baking powder, and salt.
• Mix the moist elements. Cream collectively the butter, sugar, oil, and vanilla till gentle in colour and fluffy. Combine within the eggs, separately.

• Put all of it collectively. Combine half of the dry elements into the butter combination. Regularly combine within the milk adopted by the remaining dry elements.

• Bake. Fill the cupcake liners 3/4 full and bake for 15-18 minutes.
• Cool. Enable the cupcakes to chill within the pan set on a cooling rack.

Make the Buttercream and Frost Cupcakes

• Powder the strawberries. Grind the strawberries to a powder in a meals processor or blender.
• Make the buttercream. Beat the butter till clean after which combine in half of the powdered sugar together with the strawberry powder. Combine in 3 tablespoons of cream and the vanilla extract adopted by the remaining powdered sugar. You possibly can combine in additional cream if the frosting is just too thick.

• Frost the cupcakes. Pipe the buttercream onto the cooled cupcakes.
• Make the chocolate ganache. Deliver the heavy whipping cream to a light-weight boil and pour it over the chocolate chips. Allow them to sit for 1-2 minutes after which whisk till clean. Cool for 3-5 minutes.
• Beautify. Drizzle the ganache over the strawberry buttercream. Add sprinkles, a cherry, and every other ice cream sundae toppings you may like.

Suggestions for Success

• Don’t skimp on creaming time. When creaming collectively the butter, sugar, oil, and vanilla, achieve this till the combination has considerably lightened in colour and change into fluffy. This course of introduces air into the batter, providing you with lighter, fluffier cupcakes.
• Scrape down the perimeters of the bowl. You wish to make certain all the elements make it into the cupcakes with none random lumps. So, when including and mixing elements into the batter and the frosting, scrape down the perimeters of the bowl intermittently to make sure all the elements are included.
• Don’t over-mix. When you begin including the dry elements to the cupcake batter, combine simply till every part is mixed. Mixing previous that time could cause the glutens within the flour to overdevelop, providing you with robust cupcakes.
• Get the frosting proper. Add just a little extra heavy cream to the frosting whether it is too thick. Whether it is too skinny, combine in a bit extra powdered sugar. Take a look at my tutorial on the best way to get the fitting frosting consistency for extra data.
• Frost like a professional. Take a look at my tutorial on How To Frost Cupcakes to learn to make these the prettiest desserts ever.
• Let the ganache cool a bit. Enable the ganache to chill for a couple of minutes earlier than drizzling it over the frosting. Whether it is too scorching, it gained’t set on the frosting correctly.
• Squeeze bottle magic. I like utilizing a squeeze bottle to drizzle the chocolate ganache over the frosted cupcakes. It permits for essentially the most management.

Retailer These Cupcakes

Retailer the cupcakes in an hermetic cupcake provider or in a single layer in an hermetic container tall sufficient to accommodate the frosting. You possibly can retailer them at room temperature for as much as 24 hours, within the fridge for as much as 4 days, or within the freezer for as much as 3 months. They’re greatest loved at room temperature so allow them to sit on the counter for a bit earlier than biting in.

Extra Cupcake Recipes

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Recipe

Strawberry Sundae Cupcakes

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  Creator: Lindsay
• 
  Prep Time: 1 hour 15
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  Cook dinner Time: quarter-hour
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  Complete Time: 0 hours
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  Yield: 12-14 Cupcakes
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  Class: Dessert
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  Technique: Oven
• 
  Delicacies: American

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Description

These strawberry sundae cupcakes scream carefree summer time days filled with solar and ice cream. Moist vanilla cupcakes are topped with strawberry buttercream and completed with a drizzle of chocolate ganache, rainbow sprinkles, and cherries on high. A summery sundae in cupcake kind!

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Substances

Vanilla Cupcakes

• 1 1/4 cups (163g) all-purpose flour (measured accurately)
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cup (155g) sugar
• 2 tbsp (30ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 giant eggs
• 1/2 cup plus 2 tbsp (150ml) milk

Strawberry Buttercream

• 1 cup freeze-dried strawberries
• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 3–4 tbsp (45-60ml) heavy cream
• ½ tsp vanilla extract

Chocolate Ganache

• 3 oz (85g | 1/2 cup) semi-sweet chocolate chips
• 1/4 cup (60ml) heavy whipping cream

Extra

• Sprinkles
• 12–14 cherries

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Directions

Make the cupcakes

1. Preheat oven to 350°F (176°C) and put together a cupcake pan with cupcake liners.
2. Mix the flour, baking powder and salt in a medium sized bowl and put aside.
3. Add the butter, sugar, oil and vanilla extract to a big mixer bowl and beat collectively till gentle in colour and fluffy, about 2-3 minutes. Don’t skimp on the creaming time.
4. Now it’s time so as to add the eggs. Add the eggs separately, mixing till principally mixed after every. Scrape down the perimeters of the bowl as wanted to make certain all elements are properly included.
5. Add half of the dry elements to the batter and blend till principally mixed.
6. Slowly add the milk and blend till properly mixed. The batter will look curdled, however that’s okay.
7. Add the remaining dry elements and blend till properly mixed and clean. Scrape down the perimeters of the bowl as wanted to make certain all elements are properly included. Don’t over combine the batter.
8. Fill the cupcake liners about 3/4 full (47-48g) and bake for 15-18 minutes or till a toothpick inserted into the middle comes out clear.
9. Take away cupcakes from the oven and place on a cooling rack to chill.

Make the buttercream

1. When the cupcakes have cooled, make the buttercream. Add the freeze-dried strawberries to a meals processor and grind them right into a advantageous powder. Put aside.
2. Add the butter to a big mixer bowl and beat till clean.
3. Add about half of the powdered sugar and all the strawberry powder and beat till properly mixed and clean.
4. Add about 3 tablespoons of cream and the vanilla extract and beat till properly mixed and clean.
5. Add the remaining powdered sugar and beat till properly mixed and clean.
6. Add the extra tablespoon of cream, as wanted, to get the fitting consistency of frosting.
7. Pipe the buttercream onto the cupcakes. I used Ateco tip 844.

End off the cupcakes

1. To make the chocolate ganache, add the chocolate chips to a small bowl. Warmth the heavy whipping cream simply till it begins to boil, then pour it over the chocolate chips. Let it sit for a minute or two, then whisk till clean. Enable it to chill for 3-5 minutes.
2. Drizzle the chocolate sauce over the strawberry buttercream. You need to use a squeeze bottle or add it to a piping bag fitted with a Wilton 10 tip to have just a little extra management. You possibly can additionally simply use a spoon or a Ziplock bag with a nook trimmed off.
3. Add sprinkles, a cherry and every other toppings you may like.
4. Serve instantly or retailer within the fridge in an air-tight container. Finest served at room temperature. Finest if eaten inside 3-4 days.

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Vitamin

• Serving Measurement: 1 Cupcake
• Energy: 455
• Sugar: 48.9 g
• Sodium: 60.8 mg
• Fats: 23.9 g
• Carbohydrates: 59.3 g
• Protein: 3.1 g
• Ldl cholesterol: 78.9 mg