Strawberry Cupcakes
Delicious REAL STRAWBERRY cupcakes made from reduced strawberry puree. Pure strawberry, no artificial flavors. Topped with white chocolate strawberry frosting made from freeze-dried strawberries!
Ingredients:
- 1 and 3/4 cups (200g) cake flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 egg whites, at room temperature
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/3 cup (80ml) whole milk, at room temperature
- 1/4 cup reduced strawberry puree (see note)*
White Chocolate Strawberry Frosting
- 1 cup (10-12g) 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)*
- 1/4 cup (60ml) heavy cream, half-and-half, or milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- optional: fresh strawberries coated with 2 ounces melted white chocolate
Directions:
- Make the reduced strawberry puree and allow it to cool completely. See note for instruction.
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set aside.
Next instruction recipe in : www.sallysbakingaddiction.com