Step by Step Instructions
Strawberry Batter
Step 1. Place the strawberries in the bowl of a processor. Step 2. Puree until smooth. Step 3. Measure 1 cup and set aside. Step 4. Whisk together the oil sugar and almond extract in a medium size bowl.
Step 5. Whisk in the whole egg and the yolk to the bowl. Step 6. Add the strawberry puree. Step 7. Whisk all together to mix well. Step 8. Combine the flour, baking powder, baking soda and salt. Add to the liquid.
Step 9. Whisk together the ingredients. Step 10. Add the food coloring if using. Step 11. Fill the muffin papers ¾ full (about ⅓ cup). Step 12. Bake as called for.
Chocolate Ganache
Step 13. Heat the cream until very, very hot but do not let it boil. Step 13. Add the chocolate. Step 14. Submerge the chocolate under the cream and let it sit for 3 or 4 minutes. Step 15. Start whisking the ganache pulling the cream into the center of the bowl. Step 16. Whisk until all of the cream and chocolate are one. Cool until thick. If it gets too thick, microwave for a few seconds.
Filling the cupcakes
Step 17. After the cupcakes have cooled completely, cut a hole in the top. Using a small knife pointed down and towards the center, go around the center of the cupcake to remove some of the cupcake to make room for the ganache. Be sure to save that piece to replace it. Step 18. Fill the hole with the ganache pretty much up to the top. Step 19. I forgot to do this but you should cut away the pointed end of the piece you removed. You only need a thin piece of cake to go seal the top. Step 20. After the tops have been replaced, pipe on the strawberry buttercream below.
Strawberry Buttercream
Step 21. A package of the freeze dried strawberries. Be sure to take the desicant out of the package before processing. Step 22. Place the strawberries and powdered sugar in the bowl of a processor. Process until they are a powder. Step 23. Combine the powder, butter and extract in a mixing bowl. Mix on low to blend. Step 24. Raise the speed to medium or medium high and until very light. Add food coloring at the end. Use a #6 open star tip in a pastry bag to pipe the buttercream on top of the cupcakes.
