I hope I’m not the only one who has already started thinking about what I am going to make for the 4th of July. I mean it is still a month away, but it’s never too soon. Plus I needed an excuse to make these “Red & White” cupcakes, so The 4th of July is it.
Ever since I got back from my cooking excursion in France, pastries have been at the top of my list. A lot of the authentic pastries I have been making are not quite what you would call ‘photogenic’ so they don’t make it this far. But that doesn’t mean they weren’t all absolutely delicious.
In the last couple of years cupcakes have been very hyped up. You can no longer just get a regular cupcake with regular frosting, they now have to be piled high with more sweet treats. Nothing wrong with sweet on sweet, but sometimes simple is better.
Not in this case though, I mean did you read the title, White chocolate strawberry cupcakes. As if strawberries dipped in chocolate weren’t already decadent enough. We went ahead and made them a topping. Now I have to admit strawberry isn’t my favorite cake flavor, and cake isn’t my favorite dessert.
But these cupcakes were so moist and had a subtle hint of strawberry, than the most amazing white chocolate buttercream frosting loaded with fresh strawberries and tempered white chocolate. Topped with a chocolate dipped strawberry.
Did I convince you to start deciding what your going to make for the 4th of July yet? Just think of everything you could make using that excuse, especially if you start now!
Chef Tip: Tempered chocolate, which is simply chocolate that is repeatedly heated and cooled, while being stirred. Has a very shiny, flawless appearance and is perfect to use for coating.
The reason it looks so perfect is because this allows the fat and the cocoa to come together completely instead of separating like it sometimes does, which than produces a chalky finish.
More Sweet Treats:
Start by preheating the oven to 350 degrees F, line a 12-cup muffin tin with cupcake liners and set aside. In a large mixing bowl combine the flour, baking soda, baking powder, and salt, stir well to combine.
In the bowl of a stand mixer cream together the softened butter and sugar using a whisk attachment, cream until smooth 2-3 minutes. With the mixer on high add in the egg whites, whisk 1-2 minutes until incorporated. Add in the sour cream and vanilla extract as well.
With the mixer on slow, slowly add in the dry ingredients until combined. Scrape down the sides of the bowl. Add in the milk and mix again just until incorporated. Do not over mix. Using a cookie scoop or a measuring spoon, spoon even amounts of batter into each cupcake liner until all of the batter has been used up.
Bake at 350 degrees for 13-15 minutes or until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool completely before frosting. While the cupcakes cool, make the frosting. In the bowl of a stand mixer, whip the butter on high for 2-3 minutes until fluffy. Gradually add in the powdered sugar, until combined. Add in the tempered white chocolate, heavy cream and vanilla, mix until incorporated.
Transfer to a piping bag fitted with a desired piping tip, dipped clean, dry strawberries in the remaining melted white chocolate. Lay out flat on parchment paper to dry. Once the cupcakes are cooled completely, pipe each one with frosting and place a chocolate dipped strawberry on top. Enjoy immediately or place any leftovers in the refrigerator for up to 5 days.
** Refrigerating these is necessary to keep the cake moist and the buttercream frosting fresh.
White Chocolate Strawberry Cupcakes
- 1 3/4 cup Flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, unsalted
- 1 cup Sugar
- 3 Egg whites, at room temperature
- 1/4 cup Sour cream
- 1 teaspoon Vanilla extract
- 1/3 cup Whole milk, at room temperature
- 1 cup Unsalted butter, at room temperature
- 2 cups Powdered sugar
- 6 ounces White chocolate, melted and cooled
- 1/4 cup Heavy cream
- 1 teaspoon Pure vanilla extract
- Fresh strawberries, diced small
- Fresh strawberries dipped in white chocolate, as an optional garnish
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a large mixing bowl combine the flour, baking powder, baking soda, and salt. Stir to combine.
- In the bowl of a stand mixer, using the whisk attachment,cream together the butter and sugar until smooth, 2-3 minutes. Scrape down the sides of the bowl and add in the egg whites, beat on high speed until combined. Beat in the sour cream and vanilla.
- Scrape down the sides again as needed, on low speed, slowly add in the dry ingredients until well incorporated. Add in the milk and mix again until combined, do not over mix.
- Using a measuring spoon or a cookie scoop, fill each cupcake liner with an equal amount of batter. Bake at 350 for 13-15 minutes until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a cooling rack before frosting.
- for the frosting, In the bowl of a stand mixer, beat the softened butter on high for 2-3 minutes until light and fluffy. Gradually add in the powdered sugar, melted and cooled white chocolate, heavy cream, and vanilla extract, mix until fluffy and fully incorporated. Fold in the chopped strawberries. Transfer the frosting to a piping bag fit with a desired piping tip.
- Wash and dry the fresh strawberries, dip them in the remaining melted white chocolate. Lay out flat on parchment paper to dry. Once cupcakes have cooled completely, pipe frosting onto each one, and top with a dipped strawberry.
- Cover and store leftovers in the refrigerator for up to 5 days, these need to be refrigerated because of the buttercream, refrigeration also helps to keep them moist.