Pretty Woman (Dark Chocolate Cupcakes with a Strawberry Curd and Strawberry Frosting)

I have some friends known as #BroadwayHusbands who recently celebrated 10 years together! As a way to commemorate this incredible love affair I sent them cupcakes combining their two favorite things, besides one another: Dark Chocolate and Strawberry.

 Dark Chocolate Cupcakes with Strawberry Curd and Strawberry Frosting






















Active Time: 20 Minutes
In Active Time: 30 Minutes
Yields: 24 Cupcakes 

Ingredients
2 cups Non-Dairy Milk (Almond, Soy, Rice) 
2 tsp Apple Cider Vinegar 
2/3 cup oil 
3 tsp vanilla 
1 1/2 cup sugar 
2 cup flour 
2/3 cup Dark Chocolate Cocoa
4 Tbsp Instant Coffee or Instant Espresso (optional)
1 1/2 tsp baking soda 
1 tsp baking powder 
1/2 tsp salt 

Directions:

1. Preheat oven to 350. 

2. In a liquid measuring cup pour the "milk" and the teaspoon of apple cider vinegar and put aside. 

3. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients. 

4. Add the "milk," the oil, the sugar, and vanilla and mix together. Do not over mix. 

5. Pour the batter into lined cupcake tins. 

6. Bake the cupcakes for 12-15 minutes, or until a toothpick comes out clean. 

7. Let the cupcakes cool completely before frosting. 

Strawberry Curd





















Prep Time: 10 Minutes
Inactive Prep Time: 2 Hours
Servings:1 1/2 - 3 Cups

Ingredients:
5 Egg Yolks
2 Tbsp Corn Starch
3/4 Cup Sugar
12 oz Frozen Strawberries Thawed
2-3 Tsp Lemon Juice
1/2 Cup Butter Cubed

Directions:

1. In a small saucepan combine the egg yolks, sugar, strawberries, and lemon juice. 

2. Whisk vigorously, and continuously over medium heat for 5 minutes. 

3. Add one tablespoon of cornstarch and continue to whisk, add second tablespoon and whisk until the mixture begins to thicken. 

4. Take it off the heat immediately and fold in the butter 3-4 cubes at a time. Make sure that all of the butter is incorporated before adding more. 

5. Place a sieve over a heat safe bowl and run the curd through the sieve until it is smooth and shiny. 

6. Cover the curd with plastic wrap making sure that the plastic wrap is touching the curd. 

7. Place the bowl in the refrigerator until cold - at least 2 hours. Serve or store in an air tight mason jar.  

Strawberry Buttercream
1 Cup Butter (cool)
1/2 Cup Vegetable Shortening
1/4 Cup Strawberries (Fresh or Frozen)
4 Cups Confectioners Sugar
3 Tbsp Milk

Directions

1. In the bowl of a mixer combine the butter, shortening and strawberries. 

2. Add the confectioners sugar one cup at a time. If the frosting is tight add the milk 1 tablespoon at a time. 

3. Whip for 3-5 minutes until light and fluffy, but also stiff. 

4. Frost your cakes immediately or store in the refrigerator for up to 3 months in an airtight container.

4. Enjoy!

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