Straw-buried Treasure Cupcakes

Gasparilla Party food
Photo by Janice C.
Adapted from offthesidewalk.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from offthesidewalk.com

Ingredients

  • 1-1/2

    cups all-purpose flour

  • 3/4

    cups unsweetened Dutch process cocoa powder

  • 1-1/2

    cups sugar

  • 1-1/2

    tsp baking soda

  • 3/4

    tsp baking powder

  • 3/4

    tsp salt

  • 2

    large eggs

  • 3/4

    cup buttermilk

  • 3

    tbsp vegetable oil

  • 1

    tsp vanilla extract

  • 3/4

    cup warm water

  • 18

    strawberries, wash, pat dry and tops removed

  • 2

    jars (7 oz. each) marshmallow crème

  • 2-8

    oz cream cheese or Neuchâtel, softened

  • Brown sugar and pirate flag toothpicks for decoration – don’t miss this step!

Directions

Preheat oven to 350F. Prepare cupcake pan with liners. Using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water. Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely before frosting. To make frosting— In a stand mixer, fitted with a flat beater, combine marshmallow creme and cream cheese until it is smooth and creamy. To assemble cupcakes— Remove the center of the cupcake using the cone method. (I used a 1.5″ cookie cutter as a guideline.) Insert strawberry into the cupcake. Using a star tip pipe frosting on the cupcake. Garnish with some brown sugar on top and a flag!

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