Thursday, April 7, 2011
Strawberry Cupcakes with White Chocolate Frosting
These delightful little cupcakes were made for the baby shower of my future cousin-in-law. The Fiance’s cousin & her husband were expecting their first bundle of joy together. (Baby Aliyah made her arrival a bit early this week, and is spending some time in the NICU. Please keep the family in your thoughts!) I offered to make the cupcakes for her baby shower, and when I threw out some flavor options/ideas, she told me Strawberry & White Chocolate sounded good. And seeing as they’re having a little girl, it fit the color theme as well! Baby Aliyah is already loved, as she sure did rack up on gifts! I commented that I think I saw every color combination that included pink known to man. Pink + purple, pink + green, pink + gray, pink + brown, pink + black, pink + blue, pink + orange!
At first I was disappointed that these cupcakes weren’t bright pink in color themselves. But after tasting one of the minis I baked (for taste-testing purposes!), I decided their flavor more than made up for that. And besides, there was plenty of pink decoration at the shower to make up for their lack of bright color! One thing is for sure with these cupcakes, they won’t be mistaken for a muffin any time soon. Even without the frosting, you can taste the sweetness. I’m really glad she chose white chocolate, as I got to pair a frosting I already love, with a cake flavor totally unlike the dark chocolate cake I’d paired it with in the past! These cupcakes were sweet and moist, and the frosting was a delicious topping for them. I got a lot of compliments on them at the shower. Topped with some festive sprinkles, they are definitely party-appropriate!
Strawberry Cupcakes with White Chocolate Frosting
Yield: 34 cupcakes
Ingredients:
CAKE:
2 3/4 cups all-purpose flour
1/2 cup cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs plus 1 large egg white
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnishFROSTING:
10 oz white chocolate
1 1/2 sticks butter
1 1/2 tsp vanilla
approx 4 cups powdered sugar
approx 1/4 cup milk (based on desired consistency)Directions:
CAKE:
Preheat the oven to 350F. Line standard muffin tins with paper lines.Sift together the flours, baking powder and salt. Set aside.
Put butter, sugar and vanilla in the bowl of an electric mixer. Cream on medium-high until pale and fluffy. Add the whole eggs and egg white, one at a time, beating until each is fully incorporated. Scrape down the sides of the bowl as needed. Change the speed to low, add the flour mixture in 2 batches, alternating with the milk. Beat until well combined. Fold in the chopped strawberries by hand.
Fill each paper liner with batter 3/4 full. Bake, rotating the pans half way through, until golden and a toothpick inserted in the middle comes out clean, 20 - 30 minutes. Transfer to wire racks to cool for 15 minutes, then turn cupcakes out onto rack to let cool completely.
FROSTING:
Melt white chocolate over double boiler (or in microwave), stirring often. Do not overcook! Once melted removed from heat and let cool slightly. Meanwhile cream butter. Add chocolate to butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in milk and sugar until frosting reaches desired consistency.Cupcakes from Martha Stewart's Cupcakes cookbook
Frosting, as seen previously on ErinsFoodFiles
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Yummy! Of course I would see this on a morning that I am starved. I made a White Chocolate Strawberry swirl Cheesecake and Strawberry Cupcakes with Strawberry Frosting recently, both posted to the blog….now why did I not think to do white chocolate frosting on a strawberry cupcake? 🙂 I’ll be trying these next time!
Mmmm, these sound fantastic! I’ve been craving the combo of strawberry cupcakes and white chocolate – I’ll be making these very soon. I could eat my calorie intake in cupcakes that’s for sure!!!
mmm…strawberry cupcakes sound really delicious right now. i can’t wait to try them.
These sound incredible! I’ve got them on my “to-make” list…now I just need an excuse!
the fiance would love these! he’s a huge fan of everything strawberry-related (then again, who isn’t?). quick question – do you have a suggestion for a different type of frosting that would coordinate well? neither of us are white chocolate fans. something lemony, perhaps, for a strawberry lemonade-type cupcake?
Erin replied: — April 8th, 2011 @ 10:22 am
Martha’s cupcake book actually paired them with the strawberry meringue buttercream I used on these cupcakes. I can vouch that frosting is delicious! But your idea of a lemony-flavor sounds good too! Unfortunately I don’t have any lemony frostings in my repertoire.
These are so cute, prefect for a birthday!
Beautiful picture! Watch out for living social – haha
oh these are adorable! I just made strawberry cupcakes, but the recipe was much more complicated, and although they turned out DELISHUS, they were grey 😐 like the color ET turns when he is sick. I willl have to try your recipe next time!
Those really look great!
And having spent time in the NICU myself, if you have the time and opportunity before they leave, it would be MUCH appreciated if you took her some stuff that heats up well and tastes great. It’s very stressful. Y’know, if you get a chance. 🙂
How great are strawberry cupcakes! What a nice change
Yum, those look delicious. And how special for the baby shower!
These cupcakes are adorable, and I bet they taste delicious. I have one recipe for Strawberry & Champagne cupcakes, but I haven’t tried them yet. This weekend, I’m going to try out a recipe for Chocolate Butterfinger cupcakes w/ carmel filling!
I made a big mistake, first off I took the recipe directly from Martha Stewart’s website. My 3 year old requested strawberry so I thought I would go for it and do it from scratch. NOT! I made two separate recipes and baked each in a 9×11 sheet pan. I have to admit, I’ve made some pretty delicious cakes, and this one was a big hunk of clunk. LOL! We only had very close friends and family over so It ended up a big joke. I don’t know what I did, I did the same thing twice. It was more like a pound cake than a birthday cake, or should I say strawberry bar. The kids couldn’t eve cut into it with their plastic forks. It was chilled so that made it more dense. But,Yikes!!! Hee Hee, You win some, you lose some. I’ve never posted before but I have to say to you Erin, that I love your Blog! Congrats by they way!! You two look very happy! 😉
Erin replied: — May 2nd, 2011 @ 1:52 pm
Oh no! I wonder what went wrong! I’ve only made this as cupcakes, so maybe something doesn’t work right when it’s baked all together. I know these cupcakes I made were definitely more fluffy than dense. You did notice it called for 1 Tablespoon of baking powder right? That almost tripped me up, as I almost did 1 teaspoon.
And thank you!!
LOL, I had my 3 year old helping me. We made a cake on Friday night and One on Saturday. This was his “Super Hero” birthday cake so we had to make two in order to create our cream filled sheet cake. Hee Hee!! I do believe I used only 1 teaspoon of baking powder. I only know this because my husband had the Tablespoon hidden in the coffee. I don’t recall looking for it. Oops, Oops, Oops! Too Funny!
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I used this frosting for a rainbow cake that I made tonight. I have never used white chocolate before but I knew I wanted to make a frosting from scratch for this cake so I gave it a try after reading many other recipes. It took Forever for the white chocolate to melt in a double boiler and then I think that I didn’t let it cool long enough bc the butter separated from the chocolate when I tried to mix it….So I stuck it in the fridge for about 20 minutes and tried to mix again with all the ingredients and Voila! A very impressive buttery icing with a hint of chocolate….I used 14oz of chocolate by the way… less sugar…. and didn’t add ANY milk! I have learned my lesson with milk and frostings… milk seems to be the slow death to every frosting I try to make. Anyway…THANKS
Erin replied: — November 6th, 2011 @ 4:38 pm
I bet this was delicious on a rainbow cake! I’m glad to hear you got the frosting to turn out the way you like it!
I made these yesterday… They were really good, but were more of a muffin consistency than a cupcake. My daughter’s soccer team ate all of them though!
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