Strawberry and white chocolate cupcakes recipe
- Dish type
- Cakes with fruit
- Berry cake
- Strawberry cake
I made these for my daughters birthday party and didn't even get a chance to try one as they all disappeared! Everyone who managed to try them told me they were the best cupcakes they'd ever tried so thought I'd share them with you.
11 people made this
IngredientsMakes: 24 cupcakes
- For the cupcakes
- 240g margarine, at room temperature
- 240g caster sugar
- 4 eggs
- 1/2 teaspoon vanilla bean paste
- 240g self raising flour, sifted
- 50g finely chopped fresh strawberries
- 2 tablespoons strawberry jam
- For the white chocolate buttercream
- 250g icing sugar, sifted
- 80g margarine
- 25ml whole milk
- 150g white chocolate
- To decorate
- 150g strawberry jam
- 12 whole strawberries
MethodPrep:25min ›Cook:25min ›Extra time:1hr cooling › Ready in:1hr50min
- Preheat oven at 180 C / Gas 4. Line two 12 hole muffin tin with paper cases.
- Cream the margarine and sugar together in a bowl until light and fluffy. Add eggs one at a time with a little of the flour mixing well to avoid curdling. Add the remaining flour, stir well until smooth.
- Mix in the vanilla paste, chopped strawberries and jam, stir well until all combined. Spoon the mixture evenly into the paper cases, filling only to half way to ensure a good rise.
- Bake in the preheated oven for 20 minutes until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack, about 1 hour.
- Melt the chocolate in a double boiler or in a bowl over barely simmering water then remove from the heat and leave to cool slightly. Beat together the margarine and icing in a bowl until light and fluffy. Add the milk and melted chocolate until its all well combined and set aside.
- Using a sharp knife cut out a cone shaped piece in the middle of each cupcake. Fill in the hollows with about a teaspoon of jam and place the cone shaped piece back lightly on top.
- Pipe the buttercream over the cupcake covering the cone, cut the strawberries in half and place one over the buttercream. Enjoy!
For the cupcakes:
For the white chocolate buttercream:
For best results margarine should be at room temperature. If you try it with other fruits let me know. My daughter loved helping out with these cupcakes, preparing, baking and eating them!
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White Chocolate Cupcakes!
Light & Fluffy Cupcakes with White Chocolate Chips, White Chocolate Buttercream, and sprinkles. HEAVENLY White Chocolate Cupcakes!
So as its getting towards Valentines, I thought I would post something delicious and tempting for you all. Whether you want to make a batch entirely for you and your loved one, or for you and your friends to enjoy, or even just for your family, you will LOVE these. WHITE. CHOCOLATE. CUPCAKES. Oh my days, its heavenly. Based around my Triple Chocolate Cupcakes, these are heavenly.
I wasn’t really sure where to start with this recipe, as I didn’t know if I wanted to put melted chocolate into the batter, or just chocolate chips. I therefore did several test batches of this, and I personally prefer the chocolate chips. They sort of create little pockets of deliciousness that you bite into once the cupcakes are baked and ohhh it tastes so good! Kinda like my White Chocolate & Pistachio Cake!
I bought these utterly gorgeous little Iced Jems Baking Cups as I am obsessed with them. I bought these particular ones a little while ago so I’m not sure if these particular ones are still available, but so many other ones are! They are amazing as you can put the cups onto a flat tray rather than in a muffin case, so if you do have a little mixture left over (like I did in this one, I made 13 cupcakes) you can still fit them onto the same shelf in the oven! When you go to eat the cupcake, the case itself pulls out and ends up being almost its own little plate! I can’t get over them. They’re amazing and so cute. Buy them HERE !
I honestly adored these cupcakes, and so did my taste testers. HOWEVER, the one who loved them the most was my cake-hating boyfriend. I was honestly so surprised! He turned down a YumYum for another one of my cupcakes! I finally feel like I have concurred his cupcake/cake hating vibe with these deeeeeelicious cupcakes! I hope you love these as much as he and I did! Enjoy!
White Chocolate Strawberry Filled Cupcakes:
- Delicate sweet white cupcake – the perfect base for any flavor!
- Fresh strawberry puree filling – Of course there are no fresh strawberries growing in Michigan right now so I used frozen but they have that fresh flavor just the same.
- White Chocolate buttercream swirled with more strawberry – If you’ve never made a white chocolate buttercream go do it now! White chocolate makes any buttercream more lucious. This buttercream has strawberry in it and therefore tastes like strawberry, however, I would not call this a strawberry buttercream as the strawberry flavor is light.
- Sprinkles – Have fun with this! I used SprinklePop’s “Romance” mix for these. I rolled just the bottom edge of the buttercream in the sprinkles and then put silver dragee’s on top. (note if you want the silver dragee’s on top of all the cupcakes like I show photographed you will need to order additional dragee’s. The Romance mix does include silver dragee’s but not enough to top 24 cupcakes as they are usually just an accent).
Buttercream note: I found when I added the white chocolate that my buttercream got softer, this was because even though I cooled my white chocolate there was still a little warmth to it. Nothing melted but it did soften. I put the bowl in the fridge for a 1/2 hour (not too much more you dont want it to get hard). This cooled the mixing bowl so when I mixed the buttercream again it helped stiffen the buttercream right up.
Filling note: You will be cutting a small circle of cupcake out of the center. You will then fill with strawberry puree. The pieces of cutout cupcake will be place backed on top of the cupcake and slightly pressed down. It will not fit perfectly but that’s ok because the buttercream will cover the tops.
White Chocolate and Mascarpone Strawberry Cupcakes
These strawberry cupcakes take inspiration from strawberry shortcake dessert and strawberry eton mess.
The strawberry, mascarpone, and white chocolate combo is one of the best in my opinion, so I decided to combine everything into a cupcake because cupcakes always look the prettiest. I had this picture of a beautiful white frosting swirl on top with a halved fresh strawberry and a cherry blossom.
This recipe uses only fresh strawberries, I did not use any freeze-dried strawberries (even though I love them), because I wanted to make them simpler for you.
If you do have some freeze-dried strawberries on hand, feel free to use them sprinkled on top of the cupcake, or, blitz them into powder and use that in the white chocolate mascarpone frosting for even more strawberry flavor.
White Vanilla Cupcake
The base for these strawberry cupcakes is a plain, white, moist vanilla cupcake made by using only egg whites, no egg yolks. I actually developed this recipe because I wanted to use some leftover egg whites.
The white cupcake is still moist as I used half butter and half oil, you could use only oil if you want them to look whiter.
The egg whites make the cupcakes very light and because the cupcake is pretty plain with a nice vanilla flavor, it’s a great base to carry other flavors really well.
How to ensure that cupcakes come out perfect and moist?
- Don’t over-mix the batter!
Seriously, just like with most cakes/cupcakes, it’s important to not over-mix the batter after the addition of flour so you don’t develop the gluten in the flour and make the cupcakes dry and tough.
- Don’t overbake the cupcakes!
Over-baking leads to dry cupcakes/cakes/sponges. Check if the cupcakes are done by inserting a toothpick or a clean knife in the center, if it comes out with no wet batter on, it’s done.
Inside of the white vanilla cupcake, there is a strawberry filling core that adds additional strawberry flavor to the cupcakes. I always like to add a filling inside of the cupcake to give it more flavor and texture complexity.
The strawberry filling is made of strawberry puree (using fresh or frozen strawberries) with added fresh chopped strawberries.
If you really want to make these cupcakes ultra easy and quick to make, you could skip the filling and just add more strawberries on top.
White Chocolate and Mascarpone Whipped Ganache Frosting
The frosting on these cupcakes is a whipped white chocolate ganache with mascarpone cheese which adds a nice creaminess and body.
There are also vanilla seeds specs throughout to give it a nice vanilla flavor and I love how the specs look.
If you really don’t want to add the vanilla seeds, just add a vanilla extract instead.
The white chocolate whipped ganache frosting is really smooth and creamy. It stays soft even after refrigeration.
There is no sugar added because there is enough sweetness from the white chocolate in my opinion, but if you prefer sweeter desserts I recommend adding some powdered sugar to the frosting to suit your taste.
Be sure to use white chocolate that you like. I usually use Callebaut chocolates when baking. You can usually buy them in baking specialty stores or online.
How to store strawberry cupcakes
The cupcakes should be stored in an airtight container and in the fridge because strawberries go bad quickly.
They will keep in the fridge for about 3 days. They are best eaten fresh.
I used a big wide open star nozzle like this to pipe the white chocolate frosting swirls and then put a halved strawberry and a cherry blossom on top.
For another interesting decoration, you could use an ice cream scooper to scoop the frosting on top of the cupcake.
Easter White Chocolate Covered Strawberries
Every Easter, I love serving a big dessert. Something that really steals the show and makes people say wow! One of my favorite show-stealing Easter desserts to make is my famous Bunny Oreo Ice Cream Cake.
However, more than anything, I love serving little treats like these white chocolate covered strawberries that anyone can just pick up and snack on. I think that all holidays call for a bit of excess – excessive hugging, gift giving, and sugar eating! So, why not serve these adorable strawberries alongside your main dessert? The more treats, the merrier!
Strawberries are always delicious, but I especially love enjoying them when they’re at their ripest, which conveniently is springtime! These juicy berries are always best this time of year, which is what makes these Easter strawberries even better.
Oh, and if you have any little ones, they’re going to LOVE helping you with this recipe almost as much as they’ll love eating the final product! Coating the strawberries is a bit messy, but a whole lot of fun. Also, as much as I’m sure they love carrots, they’ll probably like these sweet treats that look like carrots even more.
How to Make Them
Making these chocolate covered strawberries is truly a breeze. Get ready to dip!
Rinse. Start off by rinsing the strawberries in cool water. This is important, as you never know what might be on those fresh berries! After they’ve been rinsed off, dry them thoroughly with a paper towel, then arrange them on a towel. Let them air dry for at least 10 minutes on the towel. You want them to be completely dry so the chocolate sticks!
Melt. In a microwave safe bowl, melt the white chocolate in 30 seconds intervals. Be sure to stir the chocolate every 30 seconds so it doesn’t burn or melt unevenly! Stop microwaving once the chocolate is completely melted and smooth.
Color. Stir in the food coloring to the melted chocolate. Just use a few drops at a time, though, and add more until you reach the desired color. Remember, you can always add more food coloring, but you can’t take it out once it’s been stirred in.
Dip! This is when your kids can start helping you out! Dip each strawberry, one at a time, into the colored chocolate. As you dip the berries, turn them in the melted chocolate to fully coat them. Before removing from the bowl, let any excess drops of chocolate fall from the berry.
Place. When placing the coated berries onto a sheet of parchment paper, be sure to push the strawberries forward about 1/2 inch to help avoid the chocolate puddle from forming at the tip of the berry.
Set. Transfer the baking sheet full of berries to a cool, dry place to allow the white chocolate to fully set.
Drizzle. Transfer the remaining chocolate to a zip top bag and snip off a corner. Then, drizzle the chocolate onto the berries. This is what creates the carrot ridges!
Set. Once they’ve all been drizzled, allow the chocolate to set again.
Serve. Serve the strawberries immediately, and enjoy!
How long will these Easter themed strawberries stay fresh?
In an airtight container lined with a paper towel, these sweet berries will stay fresh in the fridge for up to 2 days!
The paper towel is extremely important to use during storage, as it will absorb any excess moisture from the berries.
How can I use extra strawberries?
If you have any strawberries left over, have no fear! I have quite a few strawberry recipes that will make sure those berries aren’t wasted.
You could always make something like Strawberry Puree or Strawberry Jam if you want something delicious that you can always keep handy! If it’s a strawberry dessert you’re craving, you can’t go wrong with the BEST Strawberry Rhubarb Crisp.
Happy Easter, friends! Here are a few more cute treats to help you celebrate!
If you&rsquove never made cupcakes before, be sure to read my post on how to make cupcakes. It will walk you through all the cupcake baking basics.
The following tips help with these specific cupcakes.
For the white chocolate in the batter, be aware that not all white chocolate melts well. I&rsquove had problems melting Nestle white chocolate chips &ndash they are designed to hold their shape as a chip and do not completely melt. I suggest using a finely chopped bar of white chocolate, white chocolate discs, or other brands of white chocolate chips (I like the ones from Lily&rsquos).
Mixing white chocolate chips into the batter can cause the cupcakes to stick to the liners the chips get quite sticky when they heat up. I strongly suggest greasing your liners for these cupcakes. A cooking spray such as PAM works well for this purpose.
While it is totally optional, try adding chopped salted macadamia nuts to the cupcake batter. If you&rsquove had white chocolate macadamia nut cookies, you know how well those two flavors go together. I leave the nuts the same size that they come in the package of chopped nuts. They are large pieces, but they add a nice crunch to the cupcakes.
Store the cupcakes at room temperature for up to four days or refrigerate for up to one week.
White Chocolate Strawberry Blondies
Total Time: 45 minutes
5 ounces white chocolate, chopped
1/3 cup unsalted butter, cut into pieces
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup strawberries, hulled and halved
Preheat oven to 350ºF. Line the bottom and sides of an 8 baking pan with parchment paper, leaving a slight overhang (this will help the blondies come out of the pan later). Butter parchment.
In a double boiler or a bowl set over (but not touching) a pot of gently simmering water, melt chocolate and butter, stirring constantly, until smooth. Remove from heat and stir in sugar. At this point your batter should have cooled slightly to just above room temperature it may appear to separate, that’s ok, it’ll get better.
Whisk in eggs and vanilla until smooth. Add flour, baking powder, and salt and stir until just incorporated and no dry flour remains. Fold in strawberries. Pour into prepared pan.
Bake for 25 to 30 minutes or until top is lightly golden and a toothpick inserted near the center comes out clean. Place pan on a wire rack and cool completely.
Use the parchment paper to lift the bars out of the pan, then cut into 2-inch squares. Blondies can be stored in an airtight container in the refrigerator for up to three days.
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Strawberry and white chocolate cupcakes
Place butter and sugar in the bowl of electric mixer and start the beaters off slowly until sugar and butter are incorporated. Turn up the speed and mix until light and fluffy.
Add eggs beating well after each addition. Add vanilla seeds and turn the mixer down to low. Add self raising flour in batches and mix well. Drain syrup off the strawberries and set aside.
When the batter starts to look thick add about 125ml of the strawberry syrup. Add strawberries to the batter and beat. Beat until incorporated adding more of the syrup (up to another 125ml) until you have a smooth batter that drops off the spoon.
Divide into 12 large cupcake liners and bake for 15-17 minutes until golden brown and the cake springs back when you touch it lightly.
Remove from muffin pans quickly as the heat of the pan will continue to cook the cupcakes. Allow to cool before icing.
For the white chocolate buttercream:
Beat butter until light and fluffy. Add icing sugar in batches with the mixer on low until well incorporated.
Add strawberry syrup to make a smooth creamy mixture.
Pour in melted white chocolate and beat well until fluffy. Place into piping bag and pipe swirls onto each cooled cupcake.
These cupcakes will keep well for up to 3 days in an airtight container.
Reprinted with permission of Rumtumtigger. To see more recipes, click here.
White Chocolate Strawberry Buttercream
- 1 cup butter unsalted and room temperature
- 3 cups powdered sugar
- 1/4 cup whipping cream
- 1 tsp vanilla extract
- 6 oz White Chocolate - I use Bakers Chocolate
- 1 cup pureed strawberries toss some strawberries in a blender
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As for the cupcake, I have to admit it was a fail. Not an epic fail but it didn’t turn out. It still tasted delicious (thanks to this white chocolate strawberry buttercream) but it stuck bad to the paper, was kind of “gelish” instead of “cakeish”. I wasn’t planning on blogging it as it wasn’t perfect but it just tasted delicious. I think it went wrong because of all the maple syrup I used, I’m not sure. It wasn’t meant to be. I had issues from the beginning (ran out of cocoa powder, didn’t have enough chocolate to melt). I wanted to use chai tea though for two very technical reasons:
- It’s super yummy.
- I accidentally bought Chai Tea Kcups instead of Chai Latte Kcups and need to use them up.
Chocolate Drunken Strawberry Cupcakes with White Chocolate Buttercream
These cupcakes are a spongy, moist chocolate Guinness cake, filled with macerated strawberries that have been soaked in Guinness, and topped with rich white chocolate buttercream.
- FOR THE CUPCAKES:
- 1-¾ cup All-purpose Flour
- ⅔ cups Unsweetened Cocoa Powder
- 3 Tablespoons Baking Powder
- ½ teaspoons Salt
- 1 stick Unsalted Butter, Room Temperature
- 1 cup White Sugar
- 1 whole Egg
- ¾ cups Crème Fraîche
- ¾ cups Guinness Beer
- FOR THE FILLING:
- 1 pint Strawberries
- 1 Tablespoon White Sugar
- ⅔ cups Guinness Beer
- FOR THE BUTTERCREAM:
- 1 cup White Chocolate Morsels
- 1-¼ stick Unsalted Butter, Room Temperature
- 2 cups Confectioners Sugar
- Optional For Topping: Sliced Fresh Strawberries
1. For the cupcakes: Preheat the oven to 350 F. Mix together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside. In the bowl of a stand mixer, beat butter and sugar till creamy. Then add one egg. Beat till combined.
2. Next mix in your dry ingredients from the medium bowl. Mix well. Then add the creme fraiche. Lastly add the Guinness. Blend till smooth. Pour batter evenly into a 12-count cupcake pan that you’ve lined with paper cupcake cups.
3. Bake for 20 minutes or until a toothpick comes out clean after poking it in the center of the cupcakes. Remove from oven and let cool.
5. While the cupcakes are cooling prepare the macerated strawberry filling by chopping up strawberries. Add strawberries, sugar and Guinness into a saucepan and reduce them by heating over medium heat with Guinness beer. The juices will thicken creating drunken macerated strawberries that will fill the cupcakes.
4. Once the cupcakes have cooled completely, cut out the center with a butter knife, reserving the cake that you cut out. Don’t go all the way to the bottom of the cupcake though. Fill center with a spoonful of the strawberries in Guinness mixture. You can then put the center that you cut out back on top of the strawberries. Push down with a spoon to create an even frosting surface.
5. For the buttercream, begin by melting the white chocolate chips in a microwave safe bowl in the microwave. Begin with 30 seconds, stir chips and if not completely melted, microwave for another 10 seconds and stir and repeat if not completely melted.
6. Cream butter in a bowl with a mixer till it’s nice and smooth. Slowly add in the powdered sugar. Once that is completely mixed in, add your melted white chocolate. Blend well.
7. Place buttercream frosting in a piping bag with a star tip and pipe onto cupcakes. Decorate with sliced strawberries.