a millygram of sugar

white chocolate & strawberry cupcakes

I didn't really like the icing recipe recommended in the book so I swapped it for a strawberry swiss meringue buttercream one. However, if, like most of my family, you do not like frosting, feel free to do without it as the cupcakes taste just as good topless.




White Chocolate & Strawberry Cupcakes   (makes 18 cupcakes)
(adapted from 500 Cupcakes & Muffins by Fergal Connolly)

Ingredients
225g unsalted butter, softened
150g caster sugar
225g self-raising flour
1 tsp baking powder
4 eggs
1/2 tsp strawberry essence
100g white chocolate chips
1/4 cup finely chopped strawberries

Directions

• Preheat oven to 175 deg Celsius
• Cream together butter and sugar until pale and creamy
• Add flour, baking powder and mix well
• Add eggs, one at a time, and strawberry essence
• Stir in finely chopped strawberries and white chocolate chips
• Spoon the batter into cupcake liners in muffin tins
• Bake in oven for ~20min or until toothpick inserted in centre of cupcake comes out clean
• Leave to cool

Strawberry Swiss Meringue Buttercream
(adapted from callmecupcake)

Ingredients
5 large egg whites
150g caster sugar
210g unsalted butter, softened
100g coarsely chopped strawberries

Directions

• Pour egg whites and sugar into a clean, heatproof bowl and heat over a saucepan of simmering water, whisk the egg and sugar constantly so it does not curdle
• Continue heating the mixture until ~60-65 deg Celsius or until sugar has completely dissolved (rub mixture between fingers to check that it is no longer grainy)
• Remove from heat and whisk until soft, glossy peaks form and mixture has cooled to room temperature, ~10min
• Change to paddle attachment, add butter slowly and beat until it reaches frosting consistency--creamy and smooth but stiff enough to pipe. (The mixture will initially appear soupy, then curdled. Just continue beating, it should stiffen up.)
• Add chopped strawberries and mix until combined.
• Frost as desired!