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STRAWBERRY SWEETHEART CUPCAKES

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Author: Lindsay Nathanson

Ingredients
  

VANILLA STRAWBERRY CUPCAKES

  • 2 eggs + 1 egg white
  • 1 cup International Delight French Vanilla
  • 2 1/4 teaspoons pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature
  • 1/2 lb. strawberries, pureed

STRAWBERRY BUTTERCREAM

  • 1 lb (2 cups) room temperature butter
  • 5 egg whites
  • 1 cup sugar, divided
  • 1 1/2 teaspoons vanilla extract
  • Water
  • Candy thermometer
  • 1/2 lb of strawberries, pureed
  • Pink food coloring
  • Sprinkles
  • Large piping bag and tip (I used Ateco 849)

WHITE CHOCOLATE DIPPED STRAWBERRIES

  • About 30 strawberries, washed and dried
  • 12 oz white melting chocolate
  • Pink and purple candy coloring
  • Small/deep bowl for dipping
  • Toothpicks
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Instructions
 

VANILLA STRAWBERRY CUPCAKES

  • Cut the tops of the strawberries.
  • Place strawberries into a food processor. Mix until pureed. Set aside.
  • Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
  • In a medium bowl combine eggs, egg white and the vanilla. Set aside.
  • In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.
  • Add butter and International Delight French Vanilla Creamer. Mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
  • Scrape down the sides of the bowl and add egg white mixture in 2 separate batches. Beat on medium speed until it is just combined.
  • Using a medium ice cream scoop, scoop batter into cupcake liners.
  • Pour a spoonful of the strawberry puree on top of the batter. Swirl it into the batter with a knife or toothpick.
  • Bake for 18-20 minutes, or until wooden toothpick comes out clean. Then place on a cooling rack to cool.

STRAWBERRY BUTTERCREAM

  • Cut the tops off the strawberries and puree them in a food processor. Set aside.
  • In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees (you will need a candy thermometer).
  • While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until they reach soft peaks.
  • Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks.
  • Once the sugar reaches 248 degrees, immediately add it to the egg white mixture. Mix on a high speed for 30 minutes.
  • After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
  • Place buttercream in a piping bag fit with a large tip. Pipe frosting onto the cupcake.
  • Add strawberry puree. Mix on medium speed until combined.
  • Add a few drops of pink food coloring until you get desired color.
  • Add sprinkles.

WHITE CHOCOLATE DIPPED STRAWBERRIES

  • In a microwave save bowl, heat chocolate for 30 seconds then stir. Repeat in 30 second intervals until melted.
  • Place about 1/4 of the white chocolate in small/deep bowl. Set the rest aside.
  • Dip a toothpick into pink candy color and place a few drops into the chocolate. Repeat with the purple.
  • Then, use toothpick to swirl the color together - but be careful not to OVER SWIRL!
  • Dip Strawberry into the chocolate. Place on wax or parchment paper to cool.
  • Once chocolate has hardened, place strawberry on top of cupcakes.

Notes

*Makes 30 Cupcakes
*If you are not serving cupcakes immediately, store the cupcakes (in the fridge) and the strawberries (covered at room temperature) separately. Take the cupcakes out an hour or two before you are ready to serve. Add strawberries right before serving.