The cupcake fad has been going for a while, but I’m still a fan. There’s just something about those little individual cakes that turns a normal day into a special occasion.
Befitting of the summer season, these cupcakes are bursting with fresh strawberries inside a tender, moist cake. Topping them off is a frosting featuring one of my favorite strawberry companions – white chocolate.
Makes 18 standard-sized cupcakes
2 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
6 ounces strawberries, chopped
4 ounces white chocolate
1 tablespoon milk
1/2 cup unsalted butter, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 teaspoon corn starch
Preheat oven to 350°F. Grease 18 standard-sized muffin cups.
Whisk together flour, baking powder, baking soda and salt. Set aside.
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
Gradually add flour mixture to wet mixture, mixing just until combined. Stir in sour cream. Stir in strawberries.
Transfer batter to prepared pans, filling each cup about 2/3 full (about 1/4 cup batter). Bake 18-20 minutes, or until a pick inserted into the center comes out clean.
Cool completely in pans on wire racks.
To make the frosting, place white chocolate and 1 tablespoon milk in a microwave safe bowl. Heat in microwave at half power in 30-second increments until chocolate melts when stirred. Do not overheat. Allow to cool.
In a separate bowl, beat butter and confectioners’ sugar until light and fluffy. Mix in vanilla and corn starch. Add melted white chocolate and mix well. Refrigerate, if necessary, for 15-20 minutes or until it is spreadable.
Frost cooled cupcakes. Keep frosted cupcakes refrigerated if not serving immediately.
baking, cupcake, dessert, strawberry, white chocolate
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