Hello there world wide interwebs! I have some exciting news to share with you today! I don't know if it will necessarily be exciting for you to hear but I'm excited to share it. So here goes. One of my bestest friends...HAD A BABY! And she did it without an epidural. And she's a mom now. And this happened two weeks before her due date. And I am freaking out because it's the most wonderful, most beautiful thing in the whole wide world.*Cue The Circle of Life song*
It's just so surreal. Obviously, I knew a baby was going to be the end product of her pregnancy but having it actually happen has been ....just every emotion in the world. Anyways, after I texted her "I can't believe you just had a baby!" because I couldn't fathom the thought nor could I give a proper congratulations, I got to brainstorming. Babies being born = cupcakes being made.
It took me a while to pick a flavor, but I eventually decided I would take a simple route with these fresh strawberry cupcakes from Sally's blog. Okay, sort of simple because shortly after that, I decided I wanted to be fancy and fill the cupcakes with white chocolate ganache. Hands down, best decision ever.
I also made a few substitutions to Sally's recipe, replacing all-purpose flour with cake flour, and increasing the strawberry puree since I didn't use strawberry yogurt. The results were way above my expectations. Making a GOOD strawberry cupcake from scratch that actually tastes like strawberry and not some weird artificial flavor is no easy task, but this recipe made it SO easy.
And my bestie loved them too, so it was a win-win! Cupcakes just make the world a happier place, don't you agree? :)
Strawberry White Chocolate CupcakesYield: 12 cupcakes
Ingredients:1 and 2/3 cup +1 tablespoon cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, melted
1 cup granulated sugar
1 large egg, room temperature
1/4 cup sour cream
3/4 cup milk
pinch of vanilla powder (or 1 teaspoon vanilla extract)
6-7 large strawberries
For the white chocolate ganache:
1/4 cup heavy cream
1/2 cup white chocolate chips
For the strawberry whipped cream:
1 and 1/2 cups heavy cream
3 tablespoons granulated sugar
pinch of vanilla powder (or 1 and 1/2 teaspoons vanilla extract)
2 tablespoons strawberry spread/jam
Directions:Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners. Set aside.
In a medium-sized bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together melted butter and sugar until combined. Add egg, sour cream, milk, and vanilla, and whisk together until thoroughly incorporated. Pour in dry ingredients and slowly whisk together just until blended and no lumps remain.
In a food processor or small electric chopper, pulse strawberries until they form a chunky puree. The puree should amount to 1/2 cup. Slowly fold puree into cupcake batter.
Distribute batter evenly between prepared cupcake liners. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in tin for 5 minutes, before transferring to a wire rack to cool completely.
To make the white chocolate ganache, place chocolate chips in a heat proof bowl. Bring the heavy cream to a boil in a small saucepan, then pour over the chocolate chips. Stir together until smooth. Transfer to fridge to chill.
While the ganache is chilling, prepare the strawberry whipped cream. In a large bowl, add heavy cream, sugar, and vanilla. Using an electric hand mixer, beat on medium speed until cream starts to look thick and frothy. Add strawberry jam and beat on high speed until stiff peaks form. Transfer whipped cream to a piping bag fitted with a large piping tip.
Using a paring knife, cut a cone shaped piece out of the center of each cupcake. Fill each cupcake with about 1 teaspoon of chilled ganache. Then, pipe a swirl of whipped cream on top.
Serve immediately or store in refrigerator before serving.
Adapted from Sally's Baking Addiction