Chocolate Covered Strawberry Cupcake Recipe

Chocolate Covered Strawberry Cupcake
Hey friends! The Chocolate Covered Strawberry cupcake was our February Seasonal flavor at the shop and it was all the rage. As it is one of the shop favorites, we thought you might enjoy trying our secret recipe!

Chocolate Cupcake
(You can also use your favorite chocolate cupcake mix)
2 cups sugar
1 1/2 cups all-purpose flour (spoon into a measuring cup and level-off)
3/4 teaspoon baking soda
1/2 teaspoon salt
4 ounces unsweetened chocolate, cut into small pieces
1 cup boiling water
8 tablespoons unsalted butter, melted
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour creamPreheat oven to 350 degrees and line 18 muffin tins with cupcake papers.Stir sugar, flour, baking soda, and salt together in a mixing bowl and set aside.Place the unsweetened chocolate in a separate bowl and pour the boiling water over it. Let stand for 2 minutes and then whisk until smooth. Whisk in the butter. Add eggs, one at a time, whisking after each addition. Whisk in vanilla and sour cream.Whisk in the flour and sugar mixture in three separate additions, whisking until smooth after each.Using a spoon (we prefer using ice cream scoops), divide the batter among the liners. Bake for about 20 minutes until they feel firm when pushed in the center.

Filling and Frosting
2 sticks (1 cup) unsalted butter, softened
3-4 cups confectioners sugar
Salt, to taste
1 pint fresh strawberries (Can use frozen), pureed

Cream butter. On lowest speed add confectioners sugar and mix until incorporated. Add strawberry puree. If consistency becomes too thin add more sugar until mixture is creamy and is thick enough to hold it’s shape when lifted with a spoon. Add salt to taste.

Using an apple corer, core the center of each cupcake. Place frosting in a pastry bag(you can also cut the corner out of a ziplock bag). Pipe filling into each cupcake and let it slightly mushroom over the top. Use a spatula to spread the frosting over the top in a nice, thin coating.

Ganache
1/2 cup heavy cream
1 cup semi sweet chocolate chips

Combine in a microwave-safe bowl and microwave, 30 seconds at a time, until mixture is smooth. You do not want it to be hot when you dip your cupcakes as it will be too thin and cause a mess. Dip each cupcake into the ganache, all the way to the top of the wrapper. Top with white chocolate shavings, a fresh strawberry slice, and a scoop of fresh cream or store-bought whipped cream.

Be sure to follow us on Facebook and on Twitter and I hope you enjoy making (and eating) this delicious recipe!

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and so it begins…part deuce

Ok, so we’ve slacked a bit with the blog. We’ll (and by “we” I mean “I”) do better – I promise! We’ve just been so busy – plus I made a video on my iPhone using iMovie and could NOT get it to upload on my computer to add to the blog. Then I tried using Dropbox and it worked. Everyone should have Dropbox. It’s pretty much amazing. Anyway, on with the story……….

So… after picking a name for the business and such, I started looking for the perfect spot.  Only one place came to mind – Legacy Village. I made a call and found out there happened to be just one spot available for immediate use. I checked it out first alone (which was nice so I could sit in the middle of the room and just picture how it would all be). It was perfect. I knew at that instant that this was where my shop would be. Sure, we looked around at other locations but this was now “home”.

The pic I sent to my best friend while in the shop for the first time

It took a while to get things rolling – there was so many things to check on with the city and Health Dept and contractors and on and on. Finally we signed the lease and began the construction right away. We did so much work ourselves.  My precious father worked day and night for weeks and weeks. I helped as well, although I was almost always  kicked out because my painting skills were just not good enough or something of that sort. But you can’t call me not handy…I spliced wire and set up the entire sound system myself. Yes, I had to brag a bit – I am pretty proud of that! I wish I had plenty of pictures of this process but unfortunately my nice Nikon SLR was stolen out of my car a few weeks before opening the shop (along with the shop’s sound system I had just purchased that day) so all I have are a few pics and rough videos from the always handy iphone. So here is a compilation of that – WARNING: you may get dizzy from my horrible video-taking skills 🙂

One of the most exciting and “wow, this is really happening” moments happened one morning as I pulled into the Legacy parking lot.  I knew my sign was going to be installed that week but wasn’t quite sure what day because of the weather.  I pulled in and caught a glimpse of this…..

What an amazing moment! I may have shed a tear or two 🙂

Well, I have to get back in the kitchen now….we have some cupcakes to frost for all of our amazing customers! Have an amazing day, come see us, and we’ll blog again VERY soon! Peace and love!


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and so it begins…. part one

This first entry has A LOT to cover but I think it will be fun reading – the others won’t be so long, I promise! I honestly don’t even know where to start. It seems like everything moved along so slowly at first but now when I look back it seems so blurry. Perhaps that’s just the lack of sleep. Ha. Let me introduce myself and answer some questions we hear about 50 times a day….I’m the owner/baker/bookkeeper/janitor/marketing director/etc, Amanda (I’ve learned that as a business owner you do EVERYTHING – at least at first!). No, Twist is NOT a franchise. It is locally owned and we hope to be expanding to multiple locations very soon. We do not use a mix of any sort, a tub of frosting, etc. Everything is made from scratch that very morning. Currently we get to the shop at 3:30 am to start all the baking and work until about 2 or 3 in the afternoons. It is by far the hardest, most mentally and physically challenging (if you don’t believe me then feel free to come watch! A batch of cupcake batter that yields 200 cupcakes is quite heavy!) and most rewarding thing I have ever done.

Now let me back up to where it began and give a short bio about me. Like I said, I’m Amanda Sikes. I was born and raised in Semmes,AL. I attended MGM, moved to Tennessee a week after graduating to begin singing with a college group. (You may have seen them on TV last year on the Sing Off….the amazing Voices of Lee)Voice of Lee I also traveled across the country and other amazing places like Italy, Fiji, and Australia with my “family” – Lee Singers. College was a great time for me and being able to travel and do what I love more than anything was such a blessing.

Fiji

Watching the sunrise on a remote island off of Fiji

I left Lee University and moved to Nashville, TN. I think this is where I did most of my growing up. I met some amazing people, did some extraordinary things, and had a great time. I mean, it’s Nashville! How could you NOT have fun?

We love some Titans Football!

January 30, 2010 , after about 5 years in Nashville, I made the move back home. I didn’t know why. I had no plan except to FIND a plan. Ha. I began searching for a job and found a great one with Regions. I knew it wasn’t permanent – I just knew this wasn’t “it” for me.

I had always enjoyed baking since I was little and I was known among my friends for being the hostess. I looooove to entertain. Nothing makes me happier. I had also been making homemade dog treats for my two babies, Ralph and Roxy, and my friends’ dogs. Since Mobile did not have a single place to buy fresh homemade dog treats I thought it’d be a fun hobby to start. This is where Fickle Fido Bakery began. I baked and sold gourmet dog treats online as well as every Saturday at Market on the Square.

 

Some Fickle Fido treats....people have been asking for me to sell these at the shop - especially the "pupcakes". We'll see 🙂

Well, people did love buying the dog treats. I still think Mobile needs a cute pet boutique. (Can someone jump on that, please? I promise I’ll be a loyal customer!)I really wanted to see people enjoy something though. I love seeing smiling faces and nods of approval when people bite into something I made. So I began selling cupcakes as well. It was addicting!  I found that I had quite a passion for this – and was good at it! So, I found a name for the business – Twist Cupcakes. It was something that when typed into google, not a single result came as a name for a business…having an original name was super important to me. So I knew this was IT. Twist began. I think my “life” officially ended at this point. Haha. I worked full-time at Regions and baked every spare minute I had. I was experimenting, baking for orders, building a following on Facebook, etc. I had NO IDEA what would be coming just around the corner……

check back for part deuce….all about the building of the shop and the SHORT road to opening Twist!

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