Strawberry Crunch Cupcakes
Using only natural ingredients, with no artificial dyes or color, these delightful mini cakes will be a hit with old and young alike. Sponge Cupcakes are first dipped in strawberry jam, then strawberry cookie crumbs, after which a generous swirl of frosting is piped on top. Then they are finished with a sprinkling of strawberry cookie crumbs and a fresh strawberry sliver. This recipe uses premade cupcakes and buttercream.
Equipment
Ingredients
- 1 dozen premade cupcakes use recipe for Victoria Sponge Cupcakes.
- 4 sandwich cookies
- ½ oz freeze dried strawberries do not use dehydrated strawberries.
- 6 oz homemade buttercream use recipe for Russian Buttercream.
- 1 tbsp strawberry jam
Instructions
- Break up the cookies and place into a food processor. Pulse until the cookies resemble fine breadcrumbs. Then put them in a bowl.
- Add the freeze dried strawberries to the processor. Pulse them until they resemble course powder. Add this strawberry powder to the bowl of cookie crumbs.
- Mix the strawberry jam with 1 tsp of warm water. Arrange an assembly line starting with Cupcakes, then jam, then strawberry crumbs and frosting.
- Dip each Cupcake into the jam, and then the crumbs. Pipe or spread the frosting on top of the crumbs and garnish with some more of the strawberry crumbs.
- Garnish with a fresh strawberry sliver or half a strawberry.
Notes
If choosing to use a pre-made buttercream frosting, then use 1 (16 oz) tub.
Nutrition
Serving: 12gCalories: 241kcalCarbohydrates: 39gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 1mgSodium: 183mgPotassium: 72mgFiber: 1gSugar: 27gVitamin A: 22IUVitamin C: 15mgCalcium: 58mgIron: 1mg
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