Friday, October 14, 2011

White Chocolate Strawberry Cupcakes

White Chocolate Cupcakes with Strawberry Whipped Cream Frosting

My mom and I are off to the wineries in Defiance, MO in the morning and needed a snack to bring along. I have been wanting to try this recipe for White Chocolate Cupcakes for awhile now. The recipe originally called for a Strawberry Buttercream, but I have left-over whipping cream from my 'sturdy' buttercream and it goes bad rather quickly, so I opted to do a strawberry whipped cream frosting instead.

White Chocolate Cupcakes (from Raspberry Eggplant)
(makes 28 cupcakes)
  • 8 ounces good quality white chocolate, chopped (I use Ghirardelli)
  • 2 1/3 cups flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ¾ cup + 2 tablespoons sugar
  • 3 large eggs
  • 1 cup whole milk
  • ½ cup plain low-fat yogurt
  • 1 ½ teaspoons vanilla extract
  1.  Preheat oven to 350°F. 
  2. Melt the white chocolate in a double boiler. 
  3. Sift the flour, baking powder, and salt into a medium bowl and set it aside. Whisk the milk, yogurt, and vanilla into a medium bowl and set it aside.
  4. Beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. 
  5. Add half of the flour mixture, all of the milk mixture, and the remaining flour mixture, mixing well after each addition. Add the melted white chocolate. Mix on low speed to combine.
  6. Fill cups and bake for 18-20 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes and let them sit on the rack until they are completely cooled. 
The cupcakes came out good, but kind of dense. My boyfriend said they are kind of like muffins.

Pretty Little Cupcakes

Strawberry Whipped Cream Recipe (from Cupcake Project)
  • 1 cup heavy whipping cream 
  • 1/3 cup sugar 
  • 4 tablespoons food processed strawberries (take some fresh strawberries, wash them, remove the stems, and throw them in the food processor until they become a thick, seedy liquid) 
  1. Whip cream until it looks like whipped cream. 
  2. Mix in sugar. 
  3. Mix in strawberries until just combined. 
  4. Be sure to frost your cupcakes before you eat all of the strawberry whipped cream.
This was fabulous and simple! It tastes so fresh and light! This made exactly enough to frost 24 cupcakes, so you might want to double it. 

I used tip #2D which was a poor choice, the strawberries kept getting stuck in it!

Look at that Yummy Frosting!

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