Simple Recipe: Strawberry and Chocolate Cupcakes

Strawberry Chocolate Cupcake Recipe

When I lived in Portland, there was a great cupcake truck that made an awesome strawberry frosting. It was the first time I’d ever had a frosting that tasted like fruit — it even had strawberry seeds in it!

I decided to attempt my own version of this frosting atop some chocolate cupcakes. Confession time: the cupcakes are really just a frosting delivery system so I cheated and turned to my old friend Betty (Crocker). If you want a really sinful chocolate cake that isn’t totally from a box, come back next week.

Strawberry Chocolate Cupcake Recipe


Chocolate cake mix of your choice
1 cup strawberries, hulled
1 cup milk (I used 2%)
5 tablespoons flour
2 teaspoons vanilla
2 blocks butter (room temperature)
1 1/4 cups granulated sugar

  1. Bake cake according to package instructions.
  2. Puree strawberries in a blender until smooth. In a small saucepan, heat until boiling, then reduce heat and simmer about 15 minutes or until reduced halfway.
  3. In a medium saucepan, combine milk and flour on medium heat, until it becomes thick and doughy. This takes roughly five to seven minutes from the moment you turn on your burner. Stir the entire time.
  4. Remove flour mixture from heat and transfer to a bowl. Stir to combine. Cool completely.
  5. Using a hand blender or stand mixer, blend butter and sugar on medium for three minutes. Add the milk and flour mixture; blend on low for one minute and on medium-high for two minutes. Slowly add strawberry puree one tablespoon at a time.
  6. Frost cupcakes. Devour!


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Cherry + Chocolate Ice Cream Cake

10 Minute Ice Cream Cake Recipe

It’s August! I’m in as much of a state of disbelief as you are. This month’s theme is Celebrate! I’m turning the big 3-0 at last, and anyway, it’s summer — we need to get our party on. All the recipes this month will be cake-related, since cake is my favorite and so are you.

James’ mom makes an ice cream cake like this one, except with chocolate fudge instead of cherry frosting in the middle. Since chocolate and cherries make me weak in the knees, I concocted a fluffy cherry-vanilla center. Using ice cream sandwiches as the base, this impressive-looking (and tasting!) cake takes all of 10 minutes to whip up.

10 Minute Ice Cream Cake Recipe


Makes two small cakes or one large cake.

12 ice cream sandwiches
16 oz. Cool Whip
10-12 oz. cherry pie filling (about half the can, as desired)
1 box instant vanilla pudding (1.5 oz)


1. In a large bowl, gently fold together the cherry pie filling and 8oz (half the container) of Cool Whip. Add the vanilla pudding packet until completely combined.

2. On a piece of parchment paper, lay out three ice cream sandwiches. Top with cherry/Cool Whip/pudding filling. Repeat with a layer of ice cream sandwiches, another layer of frosting, and another layer of ice cream sandwiches.

3. Cover the entire cake in the leftover plain Cool Whip. Freeze at least 4 hours before serving.

10 Minute Ice Cream Cake Recipe

I like to make a small cake (6 ice cream sandwiches) and reserve the frosting and Cool Whip to make another small cake later on, but you can make one big cake using all 12 ice cream sandwiches at once if you’re having lots of people over. You popular person, you.

P.S. More cherry and chocolate goodness.

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