All-natural strawberry cupcakes with strawberry white chocolate buttercream. These pretty pink cupcakes are perfect for Valentine’s Day, Easter or summer celebrations!
  • 1/2 c. (1 stick) unsalted butter, room temperature
  • 1 c. granulated sugar
  • 3 egg whites
  • 2 tsp. vanilla extract
  • 1 3/4 c. cake flour
  • 2/3 c. sliced freeze dried strawberries pureed into powder
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher sea salt
  • 2/3 c. full-fat sour cream or whole milk Greek yogurt
  • 1/2 c. whole milk
  • 2/3 c. diced strawberries (about 1/8-inch in size)
  • 1 c. (2 sticks) unsalted butter, room temperature
  • 1 c. freeze dried strawberries, pureed into powder
  • 3 1/2 c. powdered sugar
  • 3 tbsp. cooked strawberry puree* (see notes)
  • 2 oz. white chocolate, melted and at room temperature
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. kosher sea salt
  1. Preheat oven to 350 degrees. Line a standard size cupcake pan with liners, set aside.
  2. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg whites one at a time, mixing after each addition. Add the vanilla extract, mix to combine.
  3. In a medium mixing bowl, whisk together the cake flour, powdered strawberries, baking powder, baking soda, and salt. With mixing speed on low, gradually alternate adding the dry ingredients along with the sour cream and milk. After all of the ingredients have been added, beat on medium for 15 seconds. Gently fold in diced strawberries.
  4. For full instructions :

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