|Strawberry and White Chocolate Cupcakes|
with Strawberry Buttercream
I will hold your hand through this process using the photos below, then you can print out the recipe card with ingredient amounts. This recipe makes about 36 cupcakes and took about 1 1/2 hours from start to finish (including cleaning up as I went because the only thing better than enjoying a freshly baked cupcake is savoring it in your sparkling clean kitchen). Some tools or techniques will be explained in more detail on our glossary page. When you see a link on this page, just click it for more information or where to purchase it.
Preheat oven to 325 and line muffin tins.
Measure out flour and sugar by weight. Click here to learn about why this method is better than using measuring cups.
In the bowl of a stand mixer fitted with a paddle attachment (mine is a cool new paddle with silicone scrapers on the sides that scrape the bowl with every turn so you don't have to stop. Mine is for a lift mixer, so if you use the link above, you may need the tilt head mixer version available on the same page), add cake mix, flour, sugar and salt. Mix for about 10 seconds on low speed to combine the ingredients and aerate the flour to make it easier for the wet ingredients to blend with it.
Add water, Greek yogurt, egg whites, oil, vanilla and almond extract. Mix on low speed for 10 seconds, then turn it up to medium speed for 2 minutes. When it is done it should be smooth and look like the picture above.
I use a 2 oz scoop filling it about 3/4 full so the cupcakes don't overflow with batter.
|Step 5 (continued):|
Scoop batter into prepared pans.
Grate the white chocolate bar into large pieces.
Step 10:I forgot to take pictures of the frosting, but it is so easy, I don't think you will need them. While the cupcakes are baking, use your stand mixer again fitted with the whisk attachment and beat the butter on high speed until it lightens in color and looks fluffy. Please use real butter instead of margarine. Using margarine in a special treat like this would be like buying a mansion in Beverly Hills and furnishing it with furniture from Walmart. Back to the recipe, add vanilla, almond extract and the rest of the jar of strawberry preserves and beat on high for 10 seconds. Add powdered sugar a little bit at a time, mixing on low speed so it doesn't fly everywhere. Once all sugar is incorporated, beat on high for 1 minute. Add whipping cream and beat an additional one minute. If you want your frosting to be more pink (like in the photo below) add a couple drops of red food coloring. This frosting has a very subtle strawberry taste that pairs nicely with the fresh strawberry garnish.
I piped my frosting using a pastry bag fitted with a 1M Wilton star tip then sprinkled chocolate flakes and topped them with a strawberry that had been hulled (cut the stem off) and cut in half lengthwise.