Strawberry Filled Chocolate Cupcakes with Whipped Cream Frosting
Recipe type: Dessert
1 cup white sugar
½ cup vegetable oil
1 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon salt
⅓ cup cocoa powder
1 teaspoon baking soda
¾ cup strawberry jam
2 tablespoons chocolate sprinkles
1 ½ cups heavy whipping cream
2 ½ tablespoons white sugar
1 teaspoon vanilla extract
Preheat the oven to 350ºF. Lightly butter a 12 cup muffin tin.
In a large bowl, whisk together the 1 cup of sugar, vegetable oil, water, vinegar, and vanilla. Sift the flour, salt, cocoa powder, and baking soda into the wet ingredients and whisk to combine. The batter should be slightly lumpy. Evenly distribute the batter among the muffin cups.
Bake the cupcakes for 5 minutes, then remove from the oven and spoon 1 teaspoon of strawberry jam into the middle of each partially cooked cupcake. Return the cupcakes to the oven and continue baking until a toothpick inserted into middle comes out without any raw cake batter on it, about 6 minutes more. Set the cupcakes aside to cool for 5 minutes, then transfer to a wire rack and cool completely.
When the cupcakes are cool, make the frosting. To make the frosting, place the heavy whipping cream, 2 ½ tablespoons sugar, and vanilla in a chilled bowl and beat with an electric mixer until stiff peaks form. Transfer the frosting to a large resealable plastic bag. Cut the tip from a bottom corner of the bag and pipe an even amount of frosting onto each cupcake. Sprinkle the cupcakes with the chocolate sprinkles and serve.
In a medium bowl, stir together the melted butter, ½ cup sugar, 2 cups of flour, and a pinch of salt.
Press the mixture into the bottom of a 9×13-inch pan. Bake until it becomes lightly browned, about 15 minutes.
In another medium bowl, whisk together 1 teaspoon of lime zest, 1 teaspoon of lemon zest, the lemon and lime juice, eggs, the remaining ¼ cup flour, the remaining 1½ cups sugar, and a pinch of salt just until combined.
Pour the lemon mixture over the baked crust and return to the oven and bake until the middle is firm, about 18 minutes.
Allow to cool completely, then sprinkle the top of the bars with the powdered sugar and the remaining 1 teaspoon of lime zest.
In a medium saucepan, stir together the water and cornstarch until dissolved.
Stir in the frozen raspberries, sugar, and salt, then place over medium heat.
Zest 1 of the oranges, and stir the zest into the rest of the ingredients.
Cook the raspberry mixture until it comes to a boil, then reduce to a simmer for 7 minutes to allow the flavors to marry.
While the raspberry mixture is cooking, cut the skin and rind from the oranges, then cut the segments of flesh from between the membranes using a sharp knife.
Catch the segments in a bowl and set aside.
On a floured surface, roll out the puff pastry dough into a 12-inch x 14-inch rectangle. Gently transfer the dough to the prepared baking pan.
Using a small knife, score the crust 1 inch from the edge to create a margin. Poke the inside of the margin with a fork, sprinkle the edges with the remaining ¼ cup sugar, and place the crust in the freezer for 5 minutes to firm.
Bake the crust in the oven just until it becomes lightly browned, about 10 minutes.
Spread the raspberry mixture evenly inside the margin of the partially baked crust, then return to the oven and bake until the raspberry mixture bubbles and the crust becomes brown, about 10 minutes more.
Place 12 orange segments in 3 rows of 4 segments, each marking 1 serving of tart.