Cupcakes: Strawberry Cupcakes with White Chocolate Cream Cheese Frosting
Source of Recipe
From "Small Batch Baking" by Saura Kline
"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:
◦ ½ cup strawberries, hulled (5 to 6 strawberries)
◦ 2 tablespoons milk
◦ ¼ cup canola oil
◦ ½ cup granulated sugar
◦ 1 egg white
◦ ¾ cup all-purpose flour
◦ ½ teaspoon baking powder
◦ ⅛ teaspoon salt
For the frosting:
◦ ¼ cup white chocolate chips
◦ ¾ cup cream cheese, at room temperature
◦ 6 tablespoons unsalted butter, at room temperature
◦ ½ cup powdered sugar, sifted
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.