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Jade's Strawberry-Filled Cupcakes (Giada De Laurentiis) Recipe

Jade's Strawberry-Filled Cupcakes (Giada De Laurentiis) Recipe

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Jade's Strawberry-Filled Cupcakes (Giada De Laurentiis)

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Ingredients:

Serving

1 1/4 cups all-purpose flour
1/4 cup quinoa flour
1 1/2 tsp baking powder
1/2 tsp fine sea salt
1 cup sugar
1 stick butter, at room temperature
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1 tsp pure vanilla extract
1/3 cup strawberry fruit spread or jam
1/4 cup semisweet chocolate chips , such as ghirardelli
1 stick butter, at room temperature
3 3/4 cups powdered sugar
1/4 cup whole milk, at room temperature
1 tsp pure vanilla extract
2 tbsp strawberry fruit spread or jam
special equipment: 12-cup muffin pan; 12 paper cupcake liners, such as betty crocker standard size baking cups

Directions:

Cook's Note: Quinoa flour can be found at health food stores.
For the cupcakes: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
Whisk together the flours, baking powder and salt in a medium bowl.
Beat the sugar and butter in a large bowl until combined, using an electric hand mixer. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon half of the batter into the prepared muffin cups (about 2 tablespoons of batter in each cup). Spoon 1 teaspoon of the strawberry fruit spread into the center of the batter. Spoon the remaining batter on top to cover the fruit spread completely. Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
For the frosting: Place the chocolate chips in a small bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat.
Beat the butter in a medium bowl until light and smooth, using an electric hand mixer. Beat in 3 cups of the powdered sugar, milk and vanilla until smooth and creamy. Remove half of the frosting and place in a small bowl.
Add the melted chocolate to one bowl of the frosting and stir until smooth.
Stir the strawberry fruit spread and the remaining 3/4 cup powdered sugar into the other bowl of frosting and stir until smooth.
Frost the tops of the cupcakes with desired frosting using a small spatula. Allow the frosting to set for 20 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1236.88 Kcal (5179 kJ)
Calories from fat	562.86 Kcal
		% Daily Value*
Total Fat	62.54g	96%
Cholesterol	71.8mg	24%
Sodium	1204.22mg	50%
Potassium	2425.59mg	52%
Total Carbs	153.05g	51%
Sugars	101.77g	407%
Dietary Fiber	0.65g	3%
Protein	12.78g	26%
Vitamin A	0.2mg	6%
Iron	0.6mg	4%
Calcium	127.2mg	13%

Amount Per 100 g
Calories	436.22 Kcal (1826 kJ)
Calories from fat	198.51 Kcal
		% Daily Value*
Total Fat	22.06g	96%
Cholesterol	25.32mg	24%
Sodium	424.71mg	50%
Potassium	855.46mg	52%
Total Carbs	53.98g	51%
Sugars	35.89g	407%
Dietary Fiber	0.23g	3%
Protein	4.51g	26%
Vitamin A	0.1mg	6%
Iron	0.2mg	4%
Calcium	44.9mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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