White Chocolate Strawberry Cupcakes

Description:
These White Chocolate Strawberry Cupcakes are a match made in dessert heaven! Soft, fluffy vanilla cupcakes are infused with creamy white chocolate and topped with a luscious strawberry buttercream frosting. Perfect for Valentine’s Day, birthdays, or any occasion that calls for a touch of sweetness and elegance.

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup white chocolate, melted and slightly cooled

For the Strawberry Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1/4 cup strawberry puree (fresh or frozen strawberries blended and strained)
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (optional, for consistency)

Optional Garnishes:

• White chocolate curls or shavings
• Fresh strawberries

Instructions:

Step 1: Prepare the Cupcakes

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy (about 3 minutes).
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the melted white chocolate until evenly incorporated.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Strawberry Buttercream Frosting

1. In a large mixing bowl, beat the softened butter until creamy and smooth.
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
3. Stir in the strawberry puree and vanilla extract. Beat on medium speed until fluffy.
4. If the frosting is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is reached.

Step 3: Assemble the Cupcakes

1. Once the cupcakes have cooled completely, use a piping bag fitted with your favorite tip to frost them with the strawberry buttercream.
2. Garnish with white chocolate curls or a fresh strawberry for a finishing touch.

Tips for Success:

• Melting White Chocolate: Melt the white chocolate in 20-second intervals in the microwave, stirring between each, to prevent burning. Let it cool slightly before adding to the batter.
• Strawberry Puree: For the brightest flavor, use fresh, ripe strawberries. Frozen strawberries work well too but ensure they are thawed and strained to remove excess liquid.
• Chill the Frosting: If the frosting is too soft to pipe, refrigerate it for 15-20 minutes before use.

Serving Recommendations:

• Serve these cupcakes with a glass of sparkling rosé or a cup of hot tea.
• Pair with vanilla ice cream for an indulgent dessert spread.

Nutrition (Per Cupcake, ~12 cupcakes):

Approximate values

• Calories: 360
• Protein: 3g
• Carbohydrates: 50g
• Fat: 18g
• Sugar: 38g
• Sodium: 100mg