Fresh Strawberry Cupcakes With White Chocolate Buttercream Frost Food
FRESH STRAWBERRY CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM FROST
In Spring, a foodie's fancy lightly turns to thoughts of . . . STRAWBERRIES! In-season, beautifully red, and invitingly luscious. Now, how about a special way to prepare them? No one could be so jaded as to not be bowled over by these delicious, fresh strawberry cupcakes with white chocolate buttercream frosting, topped with more fresh berries. No, this isn't a quick and simple recipe, but neither is it terribly challenging. It does take time, but made with love, these irresistible cupcakes will reward you and your loved ones. I made them for my little girl's third birthday (double recipe!). My only regret is that there were no leftovers!
Provided by Tumerica
Categories Dessert
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.
- Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved. Add in corn starch mixed with a little water. Stir and cook a minute more until mixture is thickened. Spoon into a bowl; let cool completely.
- Mix flour, baking powder, baking soda and salt in large bowl.
- Beat together butter and remaining 1 cup turbinado sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
- On low speed, beat flour mixture into butter mixture, alternating with cream, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
- Bake in 350 degree F. oven for 20 to 25 minutes or until cupcakes are golden brown and they spring back when gently touched. Let cool completely before frosting them.
- Frosting: Melt white chocolate in a bowl over a pot of boiling water. Remove from heat. Stir in cream, butter, and sugar. Beat on high until light, fluffy, and well mixed (until little lumps are gone and the frosting holds it shape). You may need to add more confectioners' sugar to get the right consistency--not too loose, not too firm. Cover bowl with plastic wrap and store in the refrigerator until needed.
- Frost tops of cupcakes. Top each with glazed strawberry piece(s). Makes 18 cupcakes.
Nutrition Facts : Calories 334.4, Fat 24.3, SaturatedFat 14.9, Cholesterol 95.4, Sodium 222.2, Carbohydrate 26.6, Fiber 0.7, Sugar 13.2, Protein 3.4
STRAWBERRY CUPCAKE RECIPE
This recipe for all-natural strawberry cupcakes is topped with a strawberry white chocolate buttercream. These pretty pink cupcakes are perfect for special occasions or summer celebrations!
Provided by Natalie
Categories Cupcakes
Time 1h
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Line a standard size cupcake pan with liners, set aside.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg whites one at a time, mixing after each addition. Add the vanilla extract, mix to combine.
- In a medium mixing bowl, whisk together the cake flour, powdered strawberries, baking powder, baking soda, and salt. With mixing speed on low, gradually alternate adding the dry ingredients along with the sour cream and milk. After all of the ingredients have been added, beat on medium for 15 seconds. Gently fold in diced strawberries.
- Using a large cookie scoop (#20 or 3.5 tablespoons), fill each of the liners with the batter. Place in the oven and bake for 18-22 minutes or until the centers are set. You can use a toothpick or cake tester to ensure that they are done. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer and the whisk attachment), beat the butter until smooth and creamy, about 1 minute. Add the powdered strawberries and turn the mixing speed on low. Gradually add the powdered sugar along with the strawberry puree, white chocolate, whole milk, vanilla extract, and salt. Turn mixing speed up to high and beat for 3 minutes until fluffy. Chill in refrigerator for 15 minutes before using.
- Using a pastry bag fitted with a large piping tip, pipe the frosting onto the cooled cupcakes. Top with a fresh strawberry, if desired.
Nutrition Facts : Calories 753 kcal, Sugar 98 g, Sodium 142 mg, Fat 25 g, SaturatedFat 15 g, Carbohydrate 127 g, Fiber 4 g, Protein 5 g, Cholesterol 62 mg, ServingSize 1 serving
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