Peach and Strawberry Snack Cake

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1 1/4 cup brown sugar

1/2 cup butter, room temperature

1 egg

2 cups flour

1/2 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk

1/2 tsp almond extract

3/4 cup peaches, peeled and chopped

3/4 cup strawberries cut into quarters

Preheat oven to 350 degrees. Grease a 9×13 baking dish and set aside.

In a large bowl , combine brown sugar, egg, almond extract and butter. Beat until light and fluffy. In another bowl add dry ingredients and whisk well. Add the dry ingredients alternately with the buttermilk and combine until just blended. Fold in the peaches and strawberries. Pour batter into prepared dish and spread out evenly. Bake for about 35 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool and serve with whipped cream or drizzle top with a glaze.

Chocolate Dipped Strawberry-Chocolate Cupcakes are heaven

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Cupcakes:

2 cups self-rising flour

1 tsp. baking powder

1 cup packed brown sugar

1 cup butter, room temperature

2 eggs, separated, egg whites beaten stiff

3 1/2 oz. semisweet chocolate, melted

1 tsp. vanilla

1/2 cup milk

1/2 cup mini chocolate chips

Strawberry Cream Cheese Frosting:

8 oz. package cream cheese, room temperature

1/4 cup butter

1/4 cup fresh strawberries, mashed

about 7 cups powdered sugar

Ganache:

12 oz. semisweet chocolate, chopped

1 1/2 cups heavy cream

22-24 strawberries for tops of cupcakes

1/4 cup white chocolate, melted

Cupcakes:

Preheat the oven to 350 degrees. Line muffin tins with about 22-24 liners; set aside.

In a bowl of a stand mixer beat together the sugar and butter until light and fluffy. Add egg yolks one at a time and beat well between additions. Add the vanilla and melted chocolate and blend well. In a separate bowl sift together the flour and baking powder. Add in thirds the flour and half the milk to the butter mixture; blend just until combined. Stir in mini chocolate chips. Beat the egg whites until stiff in a separate bowl.  Fold in the egg whites into the chocolate mixture. Scoop evenly 2/3 full into the liners. Bake for about 20 minutes until a toothpick comes out clean when inserted into the center. Remove from oven and allow to set for 5 minutes before removing cupcakes to cooling rack. Allow to cool completely.

Strawberry Cream Cheese Frosting:

Combine all the ingredients and beat until blended and fluffy. Add sugar gradually until it’s the correct consistency. Place the frosting in a piping bag fitted with a large start tip and pipe on cooled cupcakes.

Ganache:

Heat cream and pour over the chopped chocolate. Stir until blended completely. Place the ganache and drizzle some over the cupcakes. With the remaining ganache dip strawberries into ganache and place on parchment lined baking sheet. Place dipped strawberries in the refrigerator to allow the ganache to set up. Meanwhile melt the white chocolate. Remove from the refrigerator and drizzle the melted white chocolate over the firm dipped berries. Place back in the refrigerator to allow white chocolate to firm up . Once the chocolate coating is firm on the berries place one on each cupcake.