Preheat oven to 350F. Line 12 standard cupcale tins with paper liners
Puree strawberries to a course blend in food processor, set aside. You will need it for the cupcakes and frosting
In a bowl combine flour, baking powder, baking soda and salt
In another bowl beat together melted butter, sugar, egg, sour cream, milk and vanilla until well blended
Slowly stir in flour mixture until well combined, mixture will be thick
Fold in the 1/3 cup strawberry puree. Evenly divide batter in muffin tins. Bake about 20 minutes until a toothpick comes out just clean
Place on a rack and immediately cut a slit in each cupcake
Gently press a chocolate truffle in the slt to be even with the top of the cupcake
Carefully remove cupcakes from tins to cool completely before frosting
MAKE STRAWBERRY WHIPPED CREAM FROSTING
Dissolve gelatin in heat proof bowl of cold water for 5 minutes
Fill a small skillet with water and bring to a simmer, add bowl of gelatin and stir to dissolve, turn off heat and let sit until ready to use
Whip cream to soft peaks, add sugar, vanilla and gelatin, whip until it holds its shape
Fold in the 1/2 cup strawberry puree
Frost cooled cupcakes with whipped cream. Garnish with chocolate shavings, sprinkles and fresh strawberries. Store in refrigerator but allow to stand at room temperature 15 minutes before serving. Frosting will firm up after chilling and stay stable for a couple of days.
