Strawberry cupcakes with White Chocolate buttercream
I wouldn’t call myself a gamer but when my friend Angie invites me over the play SingStar I never say no. I love singing and I lead worship at my church so playing SingStar is a fun way to hang out with my girl friends and it is quite a treat as it doesn’t happen all that often.
I don’t believe in visiting friends empty handed so I needed to find something I’d never made before to take along. Since I had a can of strawberries sitting in the cupboard looking a bit sad I put this recipe together for Strawberry cupcakes with White Chocolate buttercream.
Strawberry Cupcakes (makes 12)
250ml castor sugar
125g butter, at room temperature
2 large eggs
5ml vanilla extract/seeds from 1 vanilla pod
625ml self raising flour, sifted
410g canned strawberries in light syrup
Preheat oven to 180 degrees. 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. The electric beaters will break up the strawberries but that’s okay. 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 (thanks for the tip Eric Lanlard ;)). Allow to cool while you wash the bowl and beaters of the electric mixer.
100g butter, at room temperature
750ml icing sugar
100g white chocolate, melted
15ml strawberry syrup
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 (once sealed in buttercream) for up to 3 days in an airtight container.