RECIPES / FRUIT

COOK BY CATEGORY
FRUIT FILLED CHOCOLATE CUPCAKES
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Prep Time: 15 min
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Bake Time: 20 min
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Yield: 18 muffins
Ingredients
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1 2/3 cup flour
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2/3 cup unsweetened cocoa powder
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1 1/2 tsp baking soda
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1 tsp salt
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1/2 cup butter
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1 1/2 cup granulated sugar
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2 eggs
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1 tsp vanilla extract
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1 1/2 cup buttermilk
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1 (10oz) jar POLAR strawberries
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Whipped Cream
POLAR INGREDIENTS:

Directions
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Preheat oven to 350 degrees F. Prepare cupcake pan with liners
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Combine dry ingredients (flour, cocoa powder, baking soda, salt) in a medium sized bowl. Mix to insure even distribution
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Cream butter and sugar together in large bowl with hand mixer (It helps if the butter is room temperature)
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Add eggs one at a time to butter/sugar mix and use hand mixer to combine. Add vanilla extract/coffee extract
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Alternate adding parts of buttermilk and dry ingredients to butter/sugar mix and combine with hand mixer until just incorporated. Try not to over mix to insure fluffy and airy cupcakes
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Fill cupcake liners 2/3 full and bake for 20 min or until toothpick inserted into center comes out clean
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Take cupcakes out of pan and let cupcakes cool completely (about 20 min) before taking a paring knife to cut out a tunnel in the top of each cupcake. (Save the insides for a parfait later!)
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Fill each cupcake hole with a Polar Strawberry or Cherry. If there is still room, replace cupcake tops.
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If you like, drench cupcakes with 1 tsp of maraschino liquor. The cupcakes should be airy enough to soak up the liquid but feel free to poke holes with a thin toothpick to help the cupcake absorb the liquid.
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Top with frosting and chocolate sprinkles!
Home Made Whipped Cream
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1 cup heavy whipping cream
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1/3 cup powdered confectioners sugar
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½ tsp vanilla extract
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Optional: 3 tbsp maraschino liquor
Directions:
1. With hand mixer, whip cream until stiff peaks form. Add sugar a little at a time while mixing. Then mix in vanilla extract and maraschino liquor. Chill in fridge (approx 1 hr) for a firmer texture if you want the frosting to keep a certain shape when decorating.