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    Cupcakes: Strawberry Cupcakes with White Chocolate Cream Cheese Frosting

    Source of Recipe

    From "Small Batch Baking" by Saura Kline

    Recipe Introduction

    "My favorite cake is strawberry the boxed version, if you can believe it! I'm a fiend for anything strawberry. I wanted to recreate that cake for this book in an easy way using fresh berries. I love the flavor that fresh berries bring to the table not an extract, but real strawberries. On its own, this cake comes out light pink. If you'd like to pump up the color a little, add one or two drops of red food coloring into the batter and mix just before baking."

    List of Ingredients

    For the cupcakes:
    ◦ cup strawberries, hulled (5 to 6 strawberries)
    ◦ 2 tablespoons milk
    ◦ cup canola oil
    ◦ cup granulated sugar
    ◦ 1 egg white
    ◦ cup all-purpose flour
    ◦ teaspoon baking powder
    ◦ ⅛ teaspoon salt

    For the frosting:
    ◦ cup white chocolate chips
    ◦ cup cream cheese, at room temperature
    ◦ 6 tablespoons unsalted butter, at room temperature
    ◦ cup powdered sugar, sifted

    Recipe

    To make the cupcakes:
    Preheat the oven to 375 F. Line six cups of a muffin tin with cupcake liners.

    In a small bowl, combine the strawberries, milk, and oil. Mash with a fork until the strawberries have slightly blended into the liquid or combine them in a blender and blend until smooth. In a medium bowl, add the strawberry mixture and sugar and whisk until smooth. Whisk in the egg white. Use a rubber spatula to fold in the flour, baking powder, and salt. Mix until everything is combined.

    Divide the batter evenly among the six cups, filling them about three-quarters of the way up. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted comes out clean. Transfer to a wire rack and cool completely to room temperature, about 30 minutes.

    To make the frosting:
    Put the white chocolate in a microwave-safe bowl and heat it in the microwave in 30-second increments until it's fully melted.

    In a stand mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, mix the cream cheese and butter together. Add the powdered sugar and melted chocolate. Mix until it's very smooth. Transfer the frosting to a piping bag fitted with a piping tip or a zip-top bag with a bottom corner snipped off. Pipe the frosting onto the cupcakes and serve immediately.


    Makes 6 cupcakes



    Ingredient Tip:
    If you are using frozen strawberries, make sure you completely thaw them before preparing this recipe.

 

 

 


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