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White Chocolate cupcakes with Strawberry Buttercream
Posted on July 10, 2012 by Tara in Recipes, Uncategorized.
Yes, you are correct. I just posted a recipe for White Chocolate and Strawberry ice cream a few days ago. These cupcakes were actually the inspiration for the ice cream.
I made these back in March at the height of our Strawberry season and just realized today that I never posted the recipe for them. A few sweet ladies on Facebook were looking for the recipe and I thought I would whip this post up real quick.
The cake recipe came from my trusty Better Homes and Garden cookbook and the Buttercream has been adapted from Savory Sweet Life‘s blog post on American Buttercream. I found this post last year and loved Alice’s easy to follow instructions.
White Chocolate cupcakes with Strawberry Buttercream: Cake recipe came from Better Homes and Gardens: Desserts:::: 16 cupcakesIngredients- Cupcakes:
- 4 egg whites, room temp
- 1¾ cup flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 3 ounces white chocolate, chopped
- ¾ cup half and half
- ⅓ cup butter
- 1 cup sugar
- 1½ teaspoon pure vanilla
- 4 egg yolks
- Strawberry Buttercream:
- 1 cup unsalted butter, softened (not quite room temp)
- 3-4 cups powdered sugar, sifted
- ¼ tsp. salt
- 1 tblsp. pure vanilla
- 3 tblsp. milk
- ⅓ cup Strawberries, pureed and strained (press lightly in a sieve to remove as much liquid as possible)
Instructions- Cupcakes:
- Preheat oven to 350.
- Stir together flour, baking powder, and salt; set aside.
- Beat egg whites on high speed till stiff peaks form; set aside.
- In a small saucepan over medium heat melt white chocolate with half and half, stirring constantly til chocolate is melted. set aside to cool.
- In a mixing bowl, combine butter, sugar and vanilla till combined. Add egg yolks one at a time until thoroughly combined. Add the dry mixture and chocolate mixture alternately to the butter mixture until all combined. Gently fold egg whites into batter.
- Place liners in your muffin cups and scoop ¼ cup of batter into each cup. Bake for 15-20 minutes. Cool on wire rack.
- Strawberry Buttercream:
- Beat butter for a few minutes using the paddle attachment on medium speed. On low speed, add 3 cups of powdered sugar. Once combined add salt, vanilla and 2 tblsp. of milk. If the consistency is not thick enough, add more powdered sugar. If the consistency is not thin enough add remaining milk. Now add the strawberry puree to batter mixing thoroughly.
- if the buttercream ‘breaks’ a little from the acidity of the strawberries add just a little more powdered sugar.
- Pipe or spread onto your cooled cupcakes!
- Enjoy!
I drizzled a little of the strained strawberry liquid on the top of the buttercream for added color! This cupcake was delectable! I’m not a piping expert and you can see that I put too much buttercream on the cupcake but I don’t think my girls minded the extra frosting. What do you think??
The look on the face of those adorable little girls says it all!
Doesn’t it tho??
Thanks Jackie for stopping by!!!