Thorin’s Super Fudgy Chocolate Cupcakes with White Chocolate Strawberry Frosting
Charlotte and her friend, Thorin, entered the Ventura County Fair’s King Arthur Flour Cupcake Baking Contest this year, and Thorin’s supreme cupcakes won first place! It was an exciting day and we couldn’t be more proud of Sarah’s Summerland Kitchen and her little bakers.
Thorin’s Super Fudgy Chocolate Cupcakes Recipe
1 cup all purpose flour
6 tbsp. raw cocoa powder 1⁄2 tsp. baking soda
1⁄2 tsp. salt
1⁄2 cup dark brown sugar 1⁄2 cup cane sugar
1⁄2 cup Vegenaise
2 tsp. pure vanilla extract 2/3 cup water
2 tbsp. coffee
In one bowl mix the dry ingredients, in another bowl mix the wet ingredients. Combine and mix with a wooden spoon until smooth. Pour into lined cupcake pan. Bake for 21 minutes at 350 degrees. Makes 12 cupcakes. Cool before frosting.
White Chocolate Strawberry Frosting Recipe
Scant 4 cups powdered sugar
1 cup cocoa butter (melted over a double broiler) 1 tsp. vanilla extract
1⁄2 cup butter (salted)
1⁄2 cup sour cream
Strawberry syrup (recipe follows)
In an electric mixer fit with a whisk attachment beat the butter and sour cream until smooth, drizzle in the cooled melted cocoa butter. Add vanilla extract and strawberry syrup. Spoon in the powdered sugar one heaping tablespoon at a time. Stop a few times and scrap down the edge of bowl to make sure everything is thoroughly combined.
1-‐cup strawberries tops removed 1⁄4 cup water
1 tabs orange blossom honey
Combine all the above in a small sauce pan over low heat, cook until mixture turns a deep red color and has thickened (about 20 minutes), stir occasionally. Pour into a fine mesh strainer and push the mixture through with a wooden spoon. Reserve the solids for another use. Allow the mixture to cool completely before adding to frosting
*Garnish with fresh mint and a homemade dark chocolate