Easy little chocolate cups full of strawberry puree and strawberry buttercream. They are out of this world chilled in the fridge!
Sometimes, I like to go simple which makes these strawberry buttercream cups perfect. It's hot out. I'm incredibly busy running all over at night and working like a crazed woman during the day. My family likes the sweets and I like to make them. I also go crazy with using fruit in the summertime. What's a girl to do with all the fruit love?
Of course, I can manage to find time to hit up the local consignment shop. That's where I find some of the best props. When I was there, the owner was telling me she tried one of the tips I gave her for her frosting. After she whipped it, she scooped it and froze it. Everyone loved the frosting frozen. So, because my brain is always grabbing for recipe ideas, I immediately created this strawberry buttercream cup in my head.
I came home and immediately went to work on the cups. Be sure to get a nice set of silicone cupcake liners(aff. link) for this recipe too. If you haven't been able to tell by my long list of strawberry recipes, I really love strawberries. Love them. I have an amazing fresh strawberry cake that you should also take a peek at. Fresh and Strawberry, that's a cake that I'm about.
Strawberry Buttercream Cups
- 1 ¾ cups fresh strawberries hulled and halved
- ⅓ cup granulated Sugar
- 1 ¾ cups candy melts divided
- 2 teaspoon shortening divided
- ½ cup butter 1 stick, room remperature
- 2 teaspoon vanilla bean paste
- ½ cup strawberry compote
- 1 ¾ cups powdered sugar
- In a saucepan, add in the strawberries and sugar. Turn heat on to medium and let cook for about 13 minutes until it's thick and broken down.
- Set aside and let cool.
- In a microwave-safe bowl, add in 1 cup of candy melts and 1 teaspoon shortening.
- Microwave for 30 seconds and stir. Repeat the microwaving and stirring until completely melted.
- Add about 1 tablespoon of chocolate into each cup. Move the chocolate around to cover all the sides and bottom by tilting the cup on its side.
- Once the sides are covered, set aside to harden. I set mine in the fridge to harden faster. It will make the second coat harden fast, so you may need to use a knife to spread it quickly in the next step.
- Once the chocolate is harden, if the sides need another coat, add an additional ½ tablespoon and run it along the sides.
- In a mixing bowl, add in butter, vanilla, strawberry compote and powdered sugar. Mix on low until combined.
- Turn the mixer on high and whip for about 5 minutes until light and fluffy.
- Place the buttercream into a disposable bag.
- Fill each of the cups with about 1 tablespoon of strawberry compote that is left over.
- Cut a small hole in the disposable bag. Pipe about 2 tablespoons or a little more if you prefer into each cup. Set aside.
- Melt the remaining ¾ cups of candy melt and 1 teaspoon of shortening in a microwave-safe dish. Be sure to only microwave for 30 seconds and stir. Repeat until the candy melts are completely melted.
- Pour the melted candy melts into a sandwich bag. Cut a very small hole in a corner of the bag.
- Drizzle a thin lay over the tops of each cup. Start in the center and let the candy melts run to the edges. Give it a tap to help it spread.
- Let the cups harden. Store in the fridge.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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