I had Valentine's Day on my mind when I came up with my new cupcake. I always make chocolate covered strawberries for the holiday, so I thought, why not make a cupcake around that? I made my normal chocolate cupcake, but I realized too late that I didn't have any sour cream (it's the secret to the moistness of my cake). Then I realized I could use buttermilk instead. Guess what? No buttermilk! This was not a problem as I happen to have whole milk and vinegar on hand. The two can be combined to make buttermilk. That problem was solved, but now I needed to figure out how much buttermilk to add to my batter. I decided on 1/2 a cup and crossed my fingers. That seemed to be the perfect amount. I think I like this cake better than the sour cream version. I love it when that happens! Next, I pureed and cooked the strawberries. I used some of the puree for the frosting and the rest for the cupcakes. I dipped the tops of the cakes into the puree. Then I frosted them with strawberry whipped cream cheese frosting. I topped each cake with a chocolate dipped strawberry and drizzled them with chocolate. YUM!
