Strawberry White Chocolate Buttercream Food

STRAWBERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, 3 tablespoons butter, the almond extract and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately pour hot cream over white chocolate and butter. Let stand about 5 minutes or until mixture is melted and smooth when stirred. Let stand until room temperature, about 1 hour.
• Beat cooled white chocolate mixture on high speed until fluffy.
• Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.

STRAWBERRY WHITE CHOCOLATE BUTTERCREAM

Steps:

• Melt chocolate in microwave for 1 minute or according to directions. Stir vigorously, they hold their shape until stirred. Heat as needed in 30-second intervals until totally melted. Set aside.
• Using a mixer, cream together butter and vanilla. On a slow speed, add sugar one cup at a time until combined. Beat in strawberry preserves.
• Add cooled melted chocolate slowly, you can add as much or as little as you'd like depending on your taste.
• Continue mixing until light and fluffy. You may need to add more sugar or a little of the milk until you find the right consistency, this varies each time I make this recipe.
• Frost cupcakes as you'd like, with a piping bag or by hand. If you are not going to frost right away, keep the bowl covered until ready to frost. Enjoy!

WHITE CHOCOLATE STRAWBERRY BUTTERCREAM

Steps:

• You're going to want to melt the chocolate first. Toss it in a bowl and microwave it 30 seconds at a time.
• Place softened butter in a bowl and sift the powdered sugar over top. Starting slow, mix until incorporated and then beat until fluffy, it takes a few minutes.
• Scrape the bowl and add the cream and vanilla.
• Check your white chocolate, if it's cooled down add it now. If not, toss it in the freezer, take it out every few minutes and stir it.
• Mix it on medium and 1/4 cup at a time, add your pureed strawberries.
• Turn your mixer to medium-high and beat for 3-4 minutes.

STRAWBERRY-WHITE CHOCOLATE BUTTERCREAM

Steps:

• Thaw the strawberries, either by setting them out for several hours or microwaving on the defrost setting until no longer cool to the touch.
• Puree the strawberries in a food processor or blender. If the mixture is still cold, defrost in the microwave until no longer cool to the touch.
• Break the chocolate into squares and place in a microwave-safe bowl. Add the oil and microwave, stopping and stirring every 15 seconds, until the chocolate is completely melted. Do not allow the mixture to exceed 160°F A double boiler may be used to melt the chocolate mixture if you prefer.
• Add 1/2 cup strawberry puree to the melted chocolate mixture and stir until smooth. Microwave briefly if necessary until mixture is smooth.
• Fill a large bowl with ice cubes and water. Set the bowl with the melted mixture directly in the ice water. Be careful not to get any water into the bowl. Stir constantly with a spoon or whisk until the mixture becomes thick and holds stiff peaks. Immediately remove from the ice water.
• Allow the buttercream to sit for several minutes. If it has become solid, it is too cold and will need to rest until it has returned to room temperature.
• Beat the buttercream until thick and airy.

FRESH STRAWBERRY CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM FROST

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.