I’ve been thinking about what to do with this blog while I’m abroad. At first I thought I’d have enough recipes saved up to backlog for an entire four months. Now, that seems like some kind of a sick joke, especially since I’ve only been cooking about one meal per week. Then, I thought that, perhaps, I could find someone to keep the blog up for me. Lauren? Not really (no offense or anything). Mom? Probably not (Not that I think she can’t cook… I just don’t think she’d be up to it). Dad? Definitely not. So, the only reasonable thing I could think to do is to put Drag it Through the Garden on hiatus while I’m in Spain… a cooking hiatus at least. Maybe they’ll be a random post about what I’m up to or what I’m eating, but I’m planning on doing minimal cooking and maximum eating with my Señora (my host family, that is) and at restaurants around Europe.
Long story short? You’ve got three months and some change left with me and then four and a half long months away from me. But, don’t forget about me! I’m sure I’ll have some awesome Spanish-inspired recipes when I get back home (and some awesome Spanish-speaking skills).
Anyway, onto the cupcakes! Well, this was originally supposed to be a cake. At least that’s what the recipe was for and that’s what the person I made these for asked for. But, honestly… cupcakes are just a lot easier, and I left the cake pans at home. There’s a pretty big lapse in my repertoire in the cake department… but a huge surplus of cupcakes. Then again, I personally think that cupcakes are a lot more practical than a huge cake… and I could steal some before giving them away. You can’t do that with a cake without anyone noticing.
Maybe these are more fit for Valentine’s Day than any October holiday (Halloween, anyone?), but they’re delicious nonetheless. This recipe seems like a big cheat… boxed cake mix and pre-made icing? Definitely not what I would normally do! But, these store-bought items make these cupcakes easy to put together in a snap. You won’t even be able to tell. Seriously.
Chocolate Covered Strawberry Cupcakes
Makes 24 Cupcakes
|1||box white cake mix + ingredients on back (use whole eggs instead of egg whites!)|
|1||4-serving box strawberry gelatin powder|
|½||cup seedless strawberry jam|
|1||container milk chocolate frosting|
|¼||cup white chocolate chips|
Preheat oven to 350 °F. Line cupcake tin with 24 cupcake liners.
In a large bowl, add cake mix, powdered gelatin, and ingredients called for on back of cake mix, using whole eggs instead of egg whites. Mix on low speed for 30 seconds, then on medium for 2 minutes with an electric mixer.
Evenly distribute batter in the prepared cupcake tins. Bake in preheated oven for 18-22 minutes, until tops are springy and a toothpick comes out with moist crumbs only. Remove from oven. Let stand in cupcake tins for 10 minutes, and then remove to a wire rack to cool completely.
Once cupcakes are completely cool, use a medium round pastry tip to hull out the center of the cupcakes, but do not go all the way to the bottom (alternatively, you could cut out the centers with a small knife). Spoon in a small amount of the strawberry jam, so that the hole is completely full.
Frost with milk chocolate frosting using a pastry bag or a spatula.
Add chocolate chips to a microwave-safe container. Microwave on high for 30 seconds. Remove and stir. Continue microwaving in 30-second intervals until completely melted. Drizzle on cupcakes (or you can add to a re-sealable bag and snip off the end of the corner to pipe it on the cupcakes, if desired). Let the chocolate harden before serving.
Source: Betty Crocker