Learn to Bake Delicious Chocolate Strawberry Cupcakes | Erika S. | Skillshare

Learn to Bake Delicious Chocolate Strawberry Cupcakes

Erika S., Welcome to Sweet'n Small!

Learn to Bake Delicious Chocolate Strawberry Cupcakes

Erika S., Welcome to Sweet'n Small!

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13 Lessons (25m)
    • 1. Introduction

      1:44
    • 2. Ingredients Overview

      0:48
    • 3. Mixing the Ingredients

      6:05
    • 4. Filling the Cupcake Liners

      1:08
    • 5. Raspberry & Strawberry Compote

      1:47
    • 6. Buttercream Icing

      2:10
    • 7. Buttercream Icing Continued

      0:44
    • 8. Preparing Holes for Filling

      1:28
    • 9. Inserting the Raspberry Filling

      2:02
    • 10. Inserting the Strawberry Filling

      1:15
    • 11. Applying the Buttercream Icing

      4:01
    • 12. Icing Continued

      1:02
    • 13. Rose Icing using Russian Tip

      0:43
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About This Class

This exciting new course teaches students how to make delicious chocolate cupcakes with Raspberry and Strawberry Filling.

We start right from the basics. This includes prepping and mixing your ingredients. From there you will learn to prep your filling and icing. After the preparations are complete we will bake the cupcakes and show you how to apply stylish icing techniques including Roses and Swirls.

Meet Your Teacher

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Erika S.

Welcome to Sweet'n Small!

Teacher

Hi and Welcome to Sweet’n Small. We’re glad you could join us on our journey to becoming one of the most popular food blogs on the internet! Our objective here on Skillshare is to help community members and aspiring cooks create delicious meals with little effort.

Sweet’n Small was founded in 2017 with the goal of helping people learn to cook using world famous recipes and techniques. Our articles attempt to simplify the cooking process and make it as fun as possible!

We strive to use only the highest quality ingredients in our recipes with an emphasis on preparing delicious healthy meals without sacrificing on taste. This is no easy task but our team is always up to the challenge and constantly working towards perfecting conventional cooking methods... See full profile

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Transcripts

1. Introduction: Hey, guys, look into Susan's mom. Today we're going to be making two variations of chocolate cupcakes. One is a chocolate cupcake that is filled with a raspberry compote and talked with the raspberry buttercream. The second is a chocolate cupcake that is filled with a strawberry compote and topped with a strawberry buttercream. I'm going to walk you through all of the steps today from the chocolate cupcake all the way through to the buttercream. Let's get started with E equipment you will need. The first thing you're going to need is the cupcake trade. You will need to throw cake trays because we're making 24 cup kicks. You also need a cupcake liners, and you can get them integrated colors in with pretty designs in the side. If you like, the next thing you're going to need is a mixer. You can use a hand hill mixer or stand mixer. Either one works. Today you're going to need a variety of icing tips as well. We're going to use three different variations for our decorating, and also we're going to use the round tip to fill our cupcakes. You're also in the piping bags will leave at least four disposable piping bags because we were using one for the butter creams and one for the fillings. In addition, you will need measuring cups just to measure or ingredients. Please ensure that you do. Follow the measuring cups and don't keep anything. Cupcakes are kind of like a science. You'll need to have exact measurements, especially for the buttercream. 2. Ingredients Overview: Now that we've gone over all the equipment you will need, let's go over what you need to make a chocolate cupcake. The first thing you're going to need it is 3/4 cup of milk. The second thing you'll need is one and 1/4 cup of granulated sugar in the third bowl. Here, you will see that we have combined the ingredients already, but you will need one and 1/2 cup of all purpose flour, 3/4 cup of cocoa powder, preferably unsweetened and two teaspoons of baking soda. Next, you'll need 1/2 cup of vegetable oil. For this recipe you need for eggs. Last but not least, you need one teaspoon of vanilla extract. Prefer, believe pure vanilla extract. 3. Mixing the Ingredients: the first thing we are going to do is combine our oil and our granulated sugar. So I'm going to support the oil in right now to get out of it. And now the granulated shooters. And so we're going to mix it up with a medium speed. So once it's combined, we're going to start adding our eggs one at a time. So just crack it on the side of the bull added in and then mix. Make sure that they are well combined before you have the next one. If you need to district the sides of the pool to insure that the sugar bowls down, you can add your next egg against great the bull if you need to magic next. Okay, we're gonna add a file egg and makes one last time. Justin escape this after the booth. So now we're going to do is add a vanilla extract. Yeah, that's one teaspoon, and we're gonna add our flour mixture. So we've already combined are, um, cocoa powder flour and baking soda. So you just combine it thoroughly, and now we're only gonna add 1/3 of it to the mixture. Okay, since portion at 1/3 of it way are mixed. It's great. Done out of the pool. Need to Tonto. And you can add a portion of the milk mixture. Now, I would add 1/2 right now and then half after you know, 1/3 of the cupcake mix. Thanks again. Conscripted scythe. And I'm gonna milk mixture now to the meaning of it. Okay, so now in your other remaining of the flour mixture, scrape down the sides of the ball would give it one last mix. Just makes it until combined you to speak the size of the bull. And there you have it. Our chocolate batter is ready, so we're going to start filling our cupcake liners now. 4. Filling the Cupcake Liners: So now we've got our battered done. We're going to go ahead and fill our cupcake liners. I'm gonna use a measuring cup. You can use a spoon. If you feel that's easier, just fill it 2/3 of the way up. Good. She knows the better Is a little ready. It's fine. It looks really great. It's okay if you make a mess. Don't worry about it on campus. Always like it off. Later. You can go back in and fill in anyone's that. You notice a little less. These cupcakes are to be cooked at 3 50 and they take about 14 to 18 minutes to cook. You know, they're done when you stick a toothpick inside and you pull it out in this clean, okay? And we're just gonna wake up the sides and put it in them 5. Raspberry & Strawberry Compote: Okay, so now that our cupcakes are in the oven, we're going to go over the raspberry and strawberry compote as well is the raspberry and strawberry butter creams I've already created our raspberry and strawberry comp? Oh, this is a stroller, and this is the raspberry. It's pretty simple. You would need 1.5 cups of strawberries in one of the half cup of raspberries, 1/4 cup of sugar for each. So 1/4 here and 1/4 here, and you also need one teaspoon of lemon juice for both. So have just been here in half teaspoon. Here you will combine everything in the saucepan and on medium heat to stir until it dissolves. So for the raspberries, please to smash it while it's dissolving. It takes about 5 to 7 minutes, and for this drivers, you have to pre come your strawberries so that they don't create big lumps so you can get it through your piping bag. Okay, so those are the two components. It's important that they're cold, so you can either make them the day before or you can make them while they're cupcakes. They're getting done, and then school them in the fridge, so that's the two fillings. So now we're going to move on to the butter creams. For the butter creams, you will need four cups of icing sugar for each, so that's eight cups. In total, you will need one cup of butter or two sticks of butter for each, preferably insulted. You also need 1/4 cup pureed of raspberry and 1/4 cup period of strawberries. I've already pre pureed these, but you can add a little bit of water just to help the blender blend. So let's get started on our buttercream. 6. Buttercream Icing: Okay, so we're gonna start off with the raspberry buttercream. What we're gonna do is put our softened or room temperature better. It should have been out for a few hours, at least into curable. I've just cut line into cubes. Just fruit. Easy removal. Okay, second stick. So what we're gonna do is at a little bit of our icing sugar, and we're gonna mix on low speed. I'm just gonna add a little bit more of the icing sugar. And now we're gonna add er vast, very separate. It's a little to think you can add a little bit of milk to it, but I just have a little bit left over the puree. Samson, add that to it. You can speak the size of your pool. If you're finding a lot of the icing, sugar is stuck to the side 7. Buttercream Icing Continued: So as you spirit the size of the bull, you can get to heart it again and mixing it, make sure it's at a low speed. And once you've got it at the texture you want, which I think I do, it's nice and creamy is just gonna scrape off the sides of the bull. And you've got a lovely ask the better thing. So now we're gonna do is exacting process. But the strawberry puree Okay, you're gonna get the exact same thing. If you would like, you can take out the street seeds or strain the seeds of the raspberry. I didn't. I like the texture in it, but you can as well. 8. Preparing Holes for Filling: So by the time you're done, your feelings and your butter creams, your cupcakes should be done. Make sure that they're cool completely before you start feeling or icing them because it will melt the icing or feeling. So what we're gonna do is we're gonna take our around tip, and we're actually gonna take the batter side and just stick it into the cupcake. Nick. So Okay, this will give us our a little cool for feelings. Okay? And you could just take this in the news portion and stick it in a bowl. Okay? And you're going to do that for all the cupcakes that you have. We should have 24 of them showing you a sample and make sure you turn so it comes up. And don't worry. You don't have to have a perfect circle come out of the cupcake because your icing will actually cover the filling so you won't see it. I think so. There you have it. You have your holes for filling. Um, and now we're gonna clean out that same tip that you used. And you can fill a piping bag full of the raspberry or strawberry, whichever you prefer to start with. 9. Inserting the Raspberry Filling: Okay, so now that we've got our holes in our cupcakes, we're going to fill this icing bag. So this is a disposable icing bag. I've cut the tip off and inserted the icing tip into the bag. Steve, not nice. Secure. Stop there. So we're going to do is actually this is a trick I learned is putting this icing bag into a glass wait becomes easier. We don't have to, like, pull around holding the piping bag while scooping something into it. No, I got that. We're going to go ahead and skipper raspberry compote into the pipe. So, what you doing that it's gonna pick up back? You just twist 12. Nothing comes out. Okay. Now it's already falling out the bottom just because it's a little bit of a liquid, Mr. Okay, so what we're gonna do is hold our thumb and forefinger around the piping bag like so, and we're gonna use this hand to guide it if you need to. Otherwise, you can just go like this, and we're just gonna fill our cupcakes. Okay, so we're gonna start here and just fill them extra in. Don't go too far up again. Just fill the mixture in and do this for half of them, and the other half will be strawberry, so the remainder will be strawberry. 10. Inserting the Strawberry Filling: Okay, So what we're going to do is follow the exact same process that we did with the rest berry compote. But do it for the strawberry. So we've got it already filled in our glass, so it's gonna pick up the present day again. Be careful that nothing. And you're just gonna hold it. Thanks. So okay. And hold it. Thinking thumb and your forefinger. So now we're going to do is fill the remainder of our cupcakes with the strawberry. I've just put out a selection or, you know, so it's only 12 cupcakes that you would have more so you would have obviously filled more of the raspberry and then done another trait of the strawberry. You see, my friends driver comes at a little bit thicker. That's okay. So there you have it. You have your filled cupcakes. Okay. We're gonna get get started now with icing our cupcakes. 11. Applying the Buttercream Icing: Okay, so now that we've filled our cupcakes sweet, we're going to start pricing them. I've already cut the tips off our icing bags and put earth icing tips in there. So I'm gonna show you the three tips were going to be using today, and we'll take it from there. So the 1st 1 is around, Tip. Each different brand has different numbers for them. So this one just try and look for a similar size. Okay, so that's one. The next time we're going to be using this, this one right here, you'll see it is a closed star shape, okay? And this is a built in, so it's a two d. Okay, And this will be making a rose, and the next thing we have is a cool one. It's like a Russian Oh, icing tip. It actually produces the rose for you. So you don't have to actually ice that much. We're gonna try it out today. It's quite large. So I needed to use a larger icing bag so you'll see that the icing tanks quite big, But it's supposed to produce a beautiful rooms, so we'll see how it does. So let's get throat gonna get started with around if we're gonna just applied it right in. So we're gonna cover the cup big school for buttercream, and we're gonna get started it with our raspberry, so I'm gonna bring them raspberry icing over. Make sure that you remember which cupcakes you filled with raspberry and which cupcakes you filled with robbery. Okay, so we're just gonna scoop a little bit because I'm going to show you this one. So we're gonna scoop a little bit of the buttercream in there trying to 1/3 of it so that you can use the other three icing tips. Okay. And down. Okay. Still against to the tip. It was we were going again. Twist the top. Nothing comes out on top, and we're gonna hold our thumb and forefinger around it, okay? And that's what's going. Apply the pressure, and you can use this. And if you like to guide, So try and lose your dominant hand for the pressure so that you feel more comfortable and confident with what you're doing. Okay, so let's get started. So we're gonna get started with the 1st 1 here. This is a raspberry filled one. So this is raspberry buttercream. Perfect. You can either choose to pick up the cupcake or leave it in the lining. I mean, in the tent. I'd like to leave it in the tennis so I can cut it easily like that. Okay, so what we're gonna do here is a nice big swirl. So what we're gonna do is push the buttercream out, okay? We're just gonna cover the whole we made in the middle, and then we're gonna slide it out to the side. Now, we're just gonna go piping around a nice, confident circle. And when we get to the end, we're gonna overlap a little bit over what we've done already. Continue piping like that until we reach the 12. You were just gonna pull up, you know? Okay. And I like this one because you're gonna stick a little raspberry on the top. And Alex really cute 12. Icing Continued: Okay, so now that we've done our swirl, we're going to get started on a rose. The rose requires a closed tips star. I've already filled the piping bag up with the rest Very buttercream. You're gonna follow the same process you did with the other tip and use the blast. Okay, so what we're gonna do is we're going to apply pressure, and we're going to start off in the middle. Make sure you start off in the middle. That's important. Other ways to get a lopsided rose. So when you start off quite pressure and we're just gonna take a little walk around the center just like so overlapping slightly over the layer, you just did. You know you can tape going, he constant pressure and continual to wrap around slightly overlapping. Okay. And when you reach the end of your cupcake, where you're going to do is just slide, reflect, Lee, pull away. Okay. And there you have it. A beautiful rose 13. Rose Icing using Russian Tip: Okay, guys. So what we're gonna do now is our last rose. Okay, so we've done a swirl we've done arose. And this one is a pool Russian pregnant tip. It actually does a lot of the work for you. So what we're gonna do This is the strawberry buttercream, by the way, So we're gonna do is we're gonna find a strawberry cupcake, and we are going to start in the middle, okay? And apply pressure. Let's keep playing pressure and slightly going up a bit, and then we're just gonna pull away, okay? And there you have it. The beautiful rose. So it's a little. It's a little different from this rose. So I like to have a little bit of a mixed variety, and it requires less buttercream.