What to Bake When by Ward Jessica

Author:Ward, Jessica
Language: eng
Format: epub
Publisher: Love Sweet Mess
Published: 2019-05-21T00:00:00+00:00

Cake

Preheat oven to 350°F. Line 16 cupcake tins with liners.

In a large bowl with an electric mixer on low speed, combine all dry ingredients. Turn off mixer and add the buttermilk, oil, egg, and vanilla. Beat on medium speed until well combined. Slowly stir in the champagne, just until combined.

Pour the batter into the cupcake tins, just over half full. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a cooling rack. Prepare the filling, buttercream, and chocolate-covered strawberries.

Strawberry Mousse Filling

In a blender or food processor, pulse the strawberries and sugar until pureed with no large pieces of strawberry. Set aside.

In a large bowl with an electric mixer on high speed, beat the cream until stiff peaks form, about 4 minutes.

Fold the strawberry mixture into the bowl of whipped cream until fully incorporated. Don’t overmix. Refrigerate until ready to assemble.

Champagne Buttercream

In a large bowl with an electric mixer on medium-high speed, beat the butter, shortening, and vanilla until smooth, about 3 minutes. Turn the mixer speed to medium-low. Add the powdered sugar two cups at a time, followed by a tablespoon of champagne. Beat until all sugar and champagne have been incorporated.

Chocolate-Covered Strawberries

Line a plate or pan (big enough to lay out strawberries) with parchment or wax paper. Wipe down the strawberries with a damp paper towel. Melt chocolate wafers in a double boiler or microwave. Fill pipettes with champagne.

Once chocolate is melted and smooth of lumps, hold strawberries by the top or stem and dip two-thirds of the way into the chocolate. Set on parchment paper to cool. Chocolate will harden. Stick a pipette into the exposed flesh of the top of the strawberry.

Assembly

Cut out the center of the cupcakes with a knife or apple corer, making ½-inch-diameter wells going through the cupcake, stopping before hitting the liner, about ¼-inch from the bottom. Spoon or pipe the strawberry mousse into the wells, filling just to the surface of the cupcake. Pipe or spread the buttercream on top of the cupcake, completely covering the mousse. Top with a chocolate-covered strawberry.

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