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Strawberry Icing

Deliciously sweet pink icing with chunks of fresh strawberry in every bite.
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Course: Dessert
Cuisine: American
Keyword: Chocolate cupcake, strawberry icing, strawberries
Author: Two Adorable Labs

Ingredients

Chocolate cupcakes

  • 1 box Triple Chocolate Fudge cake mix by Betty Crocker

Strawberry Sauce

  • 1 small pack of fresh strawberries Stems removed and diced
  • 3 tbsp granulated sugar
  • 3 tbsp water
  • 1/2 tsp lemon juice

Strawberry Buttercream

  • 3/4 cups unsalted butter
  • 3/4 cup Crisco shortening
  • 1/4 tsp salt
  • 3 cups powdered sugar The original recipe called for 6 cups but I used 3
  • strawberry sauce mixture
  • red food coloring (if you want the buttercream to look more pink I used 3 drops

Chocolate Covered Strawberry

  • 1 8 oz bag Nestle milk chocolate morsels
  • strawberries, stem cut off, washed, dried

Instructions

Strawberry Sauce

  • Wash, cut stems, and dice strawberries
  • In a small pan on medium heat, mix strawberries, granulated sugar, water, and lemon juice and let boil
  • As the strawberries start to boil, they will soften so that you can mash or break them just a bit. I chose to leave small chunks but you can mash to your liking or not at all. This will take approximately 8 minutes
  • Take off heat and let cool in the refrigerator while cupcakes are baking and you start to make the frosting

Strawberry Buttercream

  • In a large mixing bowl, mix butter, shortening and salt until light and fluffy
  • Add half of powdered sugar and mix on low
  • Slowly add your strawberry sauce and rest of powdered sugar and mix well
  • If your frosting isn't pink enough, add your food coloring

Chocolate Covered Strawberries

  • De-stem, wash, and pat dry the appropriate number of strawberries. You want your strawberries to be fully dry as the chocolate will not stick to a wet strawberry
  • Lay out a pice of wax paper
  • In a small bowl, melt your chocolate morsels (I used Nestle milk chocolate) at 30 second intervals so your chocolate does not burn
  • Stir well. With a toothpick or small fork, dip your strawberries into the chocolate mixture and roll around until almost covered
  • Lay on wax paper, top with your favorite topping if you like and let cool. Place in refrigerator to speed up cooling process

Assemle Cupcakes

  • When cupcakes are cool, use a decorative piping bag and topper to ice your cupcake
  • Add your chocolate covered strawberry to each cupcake. If you want to use ganache or another syrup, decorate the top and serve on a decorative platter