A sweet dessert with a strawberry on top!
STRAWBERRY RED VELVET LOVE CAKES
2 cups sugar
3/4 cup vegetable oil
1 cup buttermilk (room temperature)
2 tablespoons vanilla extract
21/2 cups all purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
2 ounces red food coloring
1 teaspoon apple cider vinegar
3 tablespons unsweetened light cocoa powder
1/2 cup strawberries (finely chopped, about in 1/4 inch pieces)
1/2 cup room temperature water
FOR THE CREAM CHEESE FROSTING:
12 ounces cream cheese
1/4 cup unsalted butter
2 1/2 cups powdered sugar
1/2 teaspoon sea salt
1/4 cup white pearl sprinkles (to garnish)
FOR THE CHOCOLATE COVERED STRAWBERRIES:
12 ounces dark chocolate chips
1 tablespoon cinnamon
42 mini cupcake liners
For the Cupcake Batter: Preheat the oven to 350ºF. Line mini-cupcake tins with mini-cupcake liners.
In a large bowl, whisk together the sugar, vegetable oil, eggs, buttermilk, and vanilla extract until combined. Add the flour, baking soda, baking powder, sea salt, spices, food coloring, vinegar, and cocoa powder. Add water if batter is too stiff. Whisk until smooth. Fold in the chopped strawberries.
Using a 2-ounce ice cream scoop, fill the cupcake tin three-quarters of the way. Place in the oven to bake until a toothpick inserted in the center comes out clean, about 10 minutes. Remove from oven and let cool completely before decorating.
For the Cream Cheese Frosting: In the bowl of a stand mixer, combine the cream cheese, butter, powdered sugar, and sea salt. Whisk until smooth.
For the Chocolate Covered Strawberries: Melt the chocolate over a double boiler. Add the cinnamon to the chocolate and stir to combine. Remove the chocolate from the heat and let stand until slightly thickened.
Dry the strawberries with a paper napkin to remove any moisture. Dip the tips of the strawberries into the chocolate. Place to set on parchment paper.
To Decorate the Cupcakes: Fill a piping bag fitted with a star tip or a plastic zip-top bag with frosting. Starting from the outside of the cupcake, pipe the frosting in a swirl pattern, finishing at the center of the cupcake. Sprinkle white pearls onto the frosting. Stick half of a toothpick into the side of the chocolate-covered strawberry. Place the strawberry in the center of the cupcake and press the toothpick into the cupcake right before serving.
Tip: Avoid refrigerating the chocolate covered strawberries to prevent the chocolate from sweating.