White Chocolate Strawberry Cupcakes

sallysbakingaddiction.com

chilerox

1 and ¾ cups ( 207g) cake flour ( spoon & leveled)

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup ( 115g) unsalted butter, softened to room temperature

1 cup ( 200g) granulated sugar

3 egg whites, at room temperature

¼ cup ( 60g) sour cream or plain yogurt, at room temperature

1 and ½ teaspoons pure vanilla extract

⅓ cup (80ml) whole milk, at room temperature

¼ cup reduced strawberry puree (see note)*

subheading: White Chocolate Strawberry Frosting:

1 cup (about 25g) freeze-dried strawberries*

1 cup ( 230g) unsalted butter, softened to room temperature

2 cups ( 240g) confectioners’ sugar

6 ounces ( 170g) white chocolate, melted and slightly cooled (see note)*

¼ cup (60ml) heavy cream, half-and-half, or milk

1 teaspoon pure vanilla extract

⅛ teaspoon salt

optional: fresh strawberries coated with 2 ounces melted white chocolate

Directions at sallysbakingaddiction.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer