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what if I told you we're making cupcakes so decadent they'll steal the show at any dessert table think rich chocolate
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cupcakes filled with sweet strawberry goodness topped with fluffy strawberry
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buttercream and finished with mini chocolate bars sounds irresistible right
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let's dive in and create these showstopping treats together I start with adorable mini chocolate bars first
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I melt one cup of Wilton dark cocoa Candy Melts with 1/4 teaspoon of coconut
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oil in a candy melt pot next I stir the mixture until it's smooth and velvety
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then I pour the melted chocolate into silicone molds I gently tap the molds on
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the counter to get rid of any air bubbles a little trick for flawless
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chocolates once that's done I pop the molds in the freezer for about 10
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minutes to harden [Music]
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did you know cupcakes started as a way to make baking easier and faster it's
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true back in the 19th century people were looking for quicker ways to whip up
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small cakes they started baking them in individual molds or teacups hence the
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name cupcake genius right these little little cakes cooked evenly and
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way faster than big ones making them an instant hit the name wasn't just about the cups though early recipes
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called for y ingredients measured by the cup one cup of butter 2 cups of sugar 3
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cups of flour and so on it was like a baking cheat sheet you couldn't mess up
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perfect for anyone who's ever been stumped by complicated recipes fast forward to the 20th century
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and cupcake liners made the their debut suddenly cupcakes became prettier and
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easier to handle which just added to their charm by the 21st century they
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were a full-blown phenomenon bakeries TV shows and even Cupcake Wars turned these
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humble treats into edible works of art now cupcakes are the life of the party
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from birthdays to weddings they bring a little Joy wherever they go and with endless flavor for Combos and
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decorations they're the perfect canvas for baking creativity so next time you bite into a
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cupcake remember you're tasting a piece of baking history
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while those set I melt 1/2 cup of pink Wilton Candy Melts with 1/2 teaspoon of
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coconut oil in a clean pot after the chocolates are ready I drizzle the pink
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chocolate over the bars for a Decorative Touch finally I sprinkle the bars with
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tut to Sweet sprinkles to add a pop of color and texture it's such a simple
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touch but it adds so much flare freeze the bars again until the drizzle hardens
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completely here's my tip make extras these little bars are not just for
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decorating they're also the perfect snack while you're working just keep in mind they're
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sensitive to heat so I store any extras in an airtight container in the fridge
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to keep them from melting or losing their shape if you don't have a candy melt pot no
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worries I have another video where I show you how to melt chocolate using alternative methods it's super easy and
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just as effective [Music]
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I hope you're loving the process of making these chocolate strawberry cupcakes as much as I do if you're
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enjoying this recipe don't forget to hit that like button subscribe and tap the
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Bell so you never miss any of my baking Adventures do you have a favorite
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cupcake recipe or a unique dessert idea that you love to make maybe a family
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recipe or a fun twist you've discovered I'd absolutely love for you to share it
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with me in the comments below let's swap ideas and keep the baking inspiration
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flowing here on my channel I combine my love of food photography and baking
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inviting you into my kitchen to share in the joy of creating amazing
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desserts from capturing perfect frosting swirls to sharing sweet irresistible
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recipes I hope you feel inspired to bake something truly wonderful thanks for joining me on this
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chocolate strawbery Adventure let's Frost those cupcakes and indulge in the
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deliciousness [Music]
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all right first things first preheat your oven to 350° F and get your ingredients ready
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I'm a big fan of prepping everything ahead of time time it makes the whole process so much smoother trust me you'll
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thank yourself later in a large bowl I start by adding one cup of allpurpose
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flour this is the foundation for our cupcakes so make sure it's fresh and
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fluffy next I add 1/4 teaspoon of salt Just A Pinch but it's the unsung hero
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that enhances all the other flavors then I measure out and whisk in one 1
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teaspoon of baking powder this gives our cupcakes a nice lift I follow that with
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1/2 teaspoon of baking soda it's the perfect partner to the baking powder for
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achieving that soft Airy texture now it's time for the sweetness
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one cup of granulated sugar goes in it's the magic ingredient that makes
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everything taste like dessert finally I add in 1/2 cup of unsweetened cocoa
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powder here's a tip I whisk everything together with a hand whisk to keep it quick and
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simple but if you're worried about lumps in the cocoa powder you can sift it too
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sifting is a great option to ensure a perfectly smooth batter and trust me
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nobody wants a surprise clump of cocoa in their cupcake now in a separate large
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bowl whisk together the wet ingredients I start by cracking two large eggs into
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the bowl room temperature eggs work best here to ensure a smooth and even batter
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next I pour in 1/2 cup of Buttermilk it's my go-to secret for moist and
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tender cupcakes if you're out of Buttermilk just mix regular milk with a splash of
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vinegar or lemon juice and let it sit for a few minutes instant
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buttermilk then I add one one teaspoon of vanilla extract this brings a warm
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aromatic touch that enhances all the other flavors
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beautifully finally I measure out 1/3 cup of vegetable oil and whisk it in the
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oil keeps the cupcakes moist and gives them a soft light texture I whisk all
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the wet ingredients together thoroughly ensuring everything is beautifully combined this step is crucial for
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creating a smooth smooth and consistent batter by taking a few moments here I
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make sure there are no pockets of unincorporated ingredients set in the stage for perfectly moist and fluffy
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slowly add the dry ingredients to the wet ingredients a little at a time and
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mix until just combined I like to use my large hand whisk for this step as it
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gives me great control and keeps everything smooth however you can
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absolutely use a hand mixer or a standing mixer if that's your preference
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be gentle here overmixing can make your cupcakes dense the batter should be
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grab your muffin pan lined with those beautiful gold foil cupcake liners I
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personally love using these liners because they don't absorb oil like paper ones keeping your cupcake cakes looking
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shiny and elegant plus they make clean up a breeze a win-win in my book I like
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to use a dough scoop to get even portions it's my secret weapon for perfect cupcakes every time fill each
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liner about 2/3 full and pop the tray into the oven
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let me share a few tricks I've learned from baking cupcakes at high altitude
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it's a whole different game up here first I dial back the baking powder by
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about 1/4 teaspoon why too much leavening can make the cupcakes rise too fast and then
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collapse nobody wants that right next next I add an extra tablespoon of flour
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to give the batter some extra stability think of it as a safety net for your
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cupcakes since the dry air at high altitude can suck the moisture right out
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I also mix in an extra tablespoon or two
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of Buttermilk it's my secret weapon for keeping those cupcakes soft and tender
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oh and baking time watch it like a hawk things bake faster up here so I start
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checking a few minutes early to avoid any overbaking
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disasters these little tweaks have saved me from so many oops moments in the
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bake for 18 to 20 minutes or until a toothpick inserted in the center comes
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out clean be sure to place the baking pan on the middle rack in the middle of
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the oven for even baking once they're done transfer them to a drying rack to
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cool completely and here here's a pro tip don't even think about frosting warm cupcakes the frosting will melt and
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you'll have a gooey mess on your hands while the cupcakes are cooling
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let's shift our Focus to the highlight of this recipe that dreamy strawberry
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buttercream trust me this frosting is so good you might end up taste testing more
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than you planned made with fresh strawberries it's packed with vibrant flavor and natural
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Sweetness in no time we'll whip it into the fluffiest creamiest frosting that's
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going to take these cupcakes to the next level of deliciousness I start by preparing 1 and
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1/2 cups of fresh strawberries first wash the strawberries thoroughly to remove any dirt or residue
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then remove the stems and slice them thinly for easier blending if you're
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like me feel free to to sneak a bite the fresher the better fresh strawberries
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are key here because their vibrant flavor and natural sweetness truly make this frosting shine once sliced transfer
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the strawberries to a blender and blend until completely smooth if you notice any
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stubborn chunks use a silicone spatula
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to scrape down the sides of the blender and give it another whirl once Blended
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set the pure aside for later use it's like buttling up Summer Sunshine to add to your frosting here's a tip if your
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strawberries are particularly juicy you can strain the puree through a fine mesh
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SI for a smoother texture personally I love keeping all the natural strawberry
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goodness intact for maximum flavor if you're in a pinch you can also use
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freeze-dried or frozen strawberries as an alternative for freeze-dried strawberries use about 1/2 cup and blend
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them into a fine powder to mix directly into the frosting for a burst of flavor
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and color for frozen strawberries measure out 1 and 1/2 cups Thor and
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drain them thoroughly and then puree them just like fresh ones just be sure
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to remove any excess liquid to prevent the frosting from getting too thin
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now it's time to work on the buttercream base first I transfer one cup of room
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temperature butter to my large mixing bowl I set up my trusty KitchenAid stand
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mixer with the Whisk attachment if you're using a hand mixer that works
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just as well I start by beating the butter a medium speed until it's smooth and creamy then increase to high for a
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final whip to make it extra fluffy don't forget to scrape the butter from the sides of the bowl with a silicone
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spatula to make sure everything is evenly whipped this step is so satisfying
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because it sets the foundation for a fluffy dreamy
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frosting let's talk tools for a second I'm using a kitchen stand mixer a glass
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mixing bowl silicone spatulas and a blender for this recipe these tools make
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everything smoother and more efficient like having a kitchen dream team but
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honestly don't stress if you don't have the exact same setup a hand mixer or
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even a trusty whisk can get the job done baking is all about improvising enjoying
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the process and maybe getting a little messy along the way because let's face it powdered sugar
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explosions are practically a right of passage
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once the butter is perfectly whipped I start by adding 2 tpoon of vanilla
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extract this step adds a warm aromatic touch to the frosting and helps the
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flavors shine through then then I slowly incorporate 3 and 1/2 cups of powdered
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sugar one cup at a time this gradual process ensures the sugar Blends
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smoothly and prevents clumps giving the frosting a velvety
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texture I slowly start incorporating it mixing well between each addition mix on
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low speed first since right now we just want the ingredients to come together peacefully unless you want your kitchen
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to look like a powdered sugar blizzard been there not [Music]
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fun let's talk storage for this luscious strawberry buttercream Frost
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on the counter it's best to keep the frosting for no more than 1 to 2 hours
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especially if your kitchen is warm for longer storage transfer the frosting to
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an airtight container and place it in the fridge it'll stay fresh for up to a week
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if you're planning ahead you can even freeze it scoop the frosting into a freeze a safe bag or container removing
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as much air as possible before sealing the the bag I like to label it with a sharpie noting
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the date and what's inside trust me this small step is a
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lifesaver when your freezer starts looking like a treasure hunt it'll keep in the freezer for up to 3 months when
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you're ready to use the frosting after
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freezing simply thaw it overnight in the fridge once it's thawed let it come to
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room temperature remember the butter in the frosting needs time to soften for
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the best texture then give it a quick whip with a mixer to bring back its
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creamy fluffy texture it'll be as good as new ready to spread or pipe onto your
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now comes the exciting part incorporating the fresh strawberry puree
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this is where the frosting gets its gorgeous pink Hue and that irresistible Berry flavor I start by adding the
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strawberry puree slowly alternating with the powdered sugar mixing on low speed
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ensures the ingredients blend together smoothly without over mixing or making
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the frosting too runny adding too much puree at once can make the frosting too
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thin you'll want to stop adding puree once the frosting reaches your desired
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flavor and consistency if the frosting starts looking a little too soft simply
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mix in a bit more powdered sugar until till it's back to a pipeable texture
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after all the ingredients are combined I turn my mixer on high for 8 to 10
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minutes the frosting is ready when stiff
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peaks form on the tip of the Whisk it should hold its shape but still be light
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and Airy and let me tell you the smell at this point absolute heaven
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when I mix in the powdered sugar and strawberry puree I take my time and mix
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well between each addition this is so important because it helps the frosting
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turn out smooth and even trust me if you dump all the sugar in at once you're
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asking for trouble clumps lumps and a frustrating mess to
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fix plus taking it slow keeps the mixer from puffing out a cloud of powdered
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sugar been there done that don't recommend by adding it gradually I can
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also keep an eye on the texture and sweetener making sure the frosting is
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you know what's cool about strawberries their peak season in the USA is usually
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from April to June but it depends on where you are California grows about 90%
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of the nation's strawberries crazy right Florida is another big player especially
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in the winter and up in Oregon and Washington they're famous for those
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super sweet and juicy summer strawberries here's something fun
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strawberries can taste a little different depending on where they're grown California berries tend to be
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larger and firm with um mild sweetness
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making them great for shipping and snacking Florida strawberries are often
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smaller and have a tart Edge that's perfect for desserts and those summer berries from Oregon and
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Washington they're known for being super sweet and soft almost like nature's candy it's amazing how much the region
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can influence the flavor oh and here's a fun little nugget
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strawberries love well- drained soil and lots of
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sunshine which is why they thrive in those places and get this the average
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American eats around 8 lb of strawberries a year I mean who can blame
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if your frosting is too runny Don't Panic start by adding a little more
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powdered sugar about 1/4 cup at a time and mixing until the frosting thickens
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to the desired consistency be careful not to add too much at once as it can
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make the frosting overly sweet on the flip side if the frosting is too thick
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and feels difficult to spread or pipe try adding a teaspoon of milk or heavy
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cream at a time mix thoroughly after each addition until it loosens up to the
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perfect texture here's a pro tip if the frosting becomes too warm and starts to lose its
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shape pop it in the fridge for 10 to 15 minutes to firm up this helps bring
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everything back together without overmixing once the frosting is ready I transfer it to a pastry Piping Bag I
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like to use larger 21-in bags because they give me more room to work with if
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the bag ends up being too long I simply cut off the extra at the end easy fix
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and no hassle after closing the bag make sure it's secure and ready for piping to
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avoid any frosting surprises this step always feels feels like the Calm before the creative
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storm I gently pipe the frosting onto cupcakes swirling it into those iconic
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Peaks and if you're decorating a cake smooth it over the layers for a stunning finish to make these treats even more
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eye-catching I love adding a little garnish you can use leftover whole
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strawberri sliced berries or even a Sprinkle of uh powdered sugar for that
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wow factor it's the little details that make a big difference let me share a
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little personal trick I've picked up over the years for piping buttercream without creating chaos in the kitchen
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first I always hold the Piping Bag at the top with one hand to apply steady
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pressure my other hand stays near the tip guiding the flow frosting for that
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perfect control here's the real game Cher keep one hand at the very end of
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the bag twisting it tightly to maintain tension trust me this little trick is a
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lifesaver nobody wants a butter cream explosion to turn their piping session
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into a frosting Fiasco when you're ready to pipe work in smooth consistent
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motions start from the outside and swirl your way inward lifting slightly at the
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end for those Picture Perfect Peaks if you need to pause release the
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pressure gently to avoid those awkward blobs that scream oops and remember
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practice makes perfect if things get a bit messy just call it a taste testing
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session after all the best part of frosting is sneaking a little extra
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all right let me walk you through how I bring everything together first I place
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a cupcake on a large cutting board to get started I grab my Piping Bag and
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fill it with one cup of strawberry cake filling this step is my favorite there's
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something so satisfying about knowing each cupcake will have a little surprise
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using an apple corer I carefully scoop out the center of each cupcake don't
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toss those cake bits we'll use them in just a bit to cover up the filling I
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love love how this step not only adds a fun surprise inside but also keeps the
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cupcake perfectly intact
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next I pipe a small amount of strawberry cake filling into each cupcake Center
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making sure to fill them just enough for that burst of flavor in every bite
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once that's done I gently place the reserved cake bits back on top to seal
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in all that sweet goodness ensuring The Filling stays right where it belongs now
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it's time for the frosting [Music]
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I grab my piping bag filled with that dreamy strawberry buttercream to get
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those big beautiful swirls I use a jumbo piping tip here's a personal trick I
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swear by hold the Piping Bag at the very top and twist it tightly to keep the
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frosting from sneaking out the back start piping from the outside of the cupcake and swirl your way in lifting
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slightly at the end to create that perfect Peak to finish I top each
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cupcake with one of those mini chocolate bars we made earlier and just like that
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you have stunning cupcakes that taste even better than they look [Music]
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I'm gifting these cupcakes so I'll be packaging them in my favorite white paper boxes with a clear window these
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boxes have become my go-to after years of baking Adventures they're budget
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friendly super presentable and work perfectly for any holiday or event just
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add a colorful Ribbon or a festive tag and you've got a thoughtful professional
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looking gift that's sure to impress here's why I love them so much
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unlike flimsy plastic or oversized tins these boxes are the perfect size for
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keeping cupcakes safe and secure without taking off too much space plus they let
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the beauty of your decorated cupcakes shine through like a little dessert display case honestly they're so
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versatile I keep a stash on hand year
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round whether it's Christmas birthdays or just a random act of kindness these
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boxes never fail to make my bakes look as special as they taste and there you
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have it friends these chocolate strawberry cupcakes are rich flavorful and
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absolutely stunning a true showstopper for any occasion whether it's a birthday
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a celebration or just a regular Tuesday that needs a little sweetness these
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cupcakes are sure to impress if you give this recipe a try
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I'd love to hear about it in the comments don't forget to like subscribe
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and share your delicious creations and before you go make sure to check out my next video where I'll show
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you how to make chocolate covered strawberries the perfect compliment to
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these cupcakes see you there for more sweet inspiration [Music]
