Aren’t chocolate covered strawberries the best? I think so, which is why I came up with this recipe to simulate this amazing treat. All you will need is my Strawberry Cupcake recipe and my Hi-Hat Cupcake Frosting recipe. From there just switch out the almond extract out for strawberry extract and you will have yourself one delicious cupcake. If you want to go crazy with it, core out a little of the cupcake before you add the frosting and put in 1/2 a strawberry. Make sure that you put the cut up strawberry in the freezer for 30 minutes to allow the berry to not be as juicy.
The cupcake recipe makes 12 and the frosting recipe makes enough to dip 36, so make sure to adjust the amount depending upon how many you want.
Calories: 292, Total Fat: 11.5g, Sugars: 31.8g, Protein: 3.6g