White Chocolate & Strawberry Cupcakes
This cupcake recipe is perfect for strawberry lovers. It uses white chocolate and fresh strawberries in the cupcake batter and freeze dried strawberries in the icing to deliver a satisfying strawberry hit! Baked to perfection in the Panasonic NN-CT56 3-in-1 Convection Microwave Oven. Created by Chef Shellie Froidevaux.
Ingredients
Cupcake Batter
- 95 gunsalted butter melted
- 180 gself-raising flour sifted
- 0.25 tspbaking powder
- 0.5 tspvanilla extract
- 150 gcaster sugar
- 110 mlmilk
- 100 gstrawberries roughly chopped
- 70 gwhite chocolate roughly chopped
- fresh strawberries to decorate
Strawberry Icing
- 20 gfreeze dried strawberries
- 170 gunsalted butter softened
- 330 gicing sugar sifted
- 40 mlcream
- 1 tspvanilla extract
- pinch of salt
Steps
1) Preheat oven to Convection 160°C.
2) In a large mixing bowl whisk together the melted butter, self-raising flour, baking powder, vanilla extract, caster sugar and milk until just combined. Fold through the strawberries and white chocolate.
3) Arrange 9 disposable aluminium cupcake liners on the enamel tray, and place paper cupcake liners in each. Evenly distribute the cupcake mix between the 9 liners.
4) Place the enamel tray into the oven and dial in 20 minutes, press start.
5) When the cupcakes are done, remove from oven and allow to cool for 5 minutes. Then transfer the cupcakes onto a wire rack to cool completely.
6) When the cupcakes are cool, make the icing. Using a food processor or blender, blitz the freeze-dried strawberries into a powder. Set aside.
7) In a large mixing bowl, use an electric beater to beat the butter on medium for 2 minutes. Add the icing sugar, strawberry powder, cream, vanilla extract and a pinch of salt. Beat on low for 30 seconds, then switch to high and beat for a further 2 minutes.
8) Transfer icing to a piping bag fitted with a decorative nozzle. Pipe icing on the cupcakes and top with a strawberry.
