Description
These strawberry cupcakes are incredibly indulgent and flavorful, featuring a vanilla cupcake base with chunks of strawberries and a white chocolate and strawberry ganache (makes 12 cupcakes).
Ingredients
Strawberry vanilla cupcakes
- 100 g of Unsalted Butter - softened (1/2 cup)
- 120 g of Granulated Sugar (1/2 cup)
- 2 Eggs - room temperature
- 1 1/2 teaspoons of Vanilla Extract
- 135 ml of Buttermilk (see notes) (1/2 cup + 2 tablespoons)
- 170 g of Cake Flour (1 1/4 cups)
- 1 1/2 teaspoons of Baking Powder (9 g)
- 1/4 teaspoon of Salt
- 80 g of Fresh Strawberries
Strawberry ganache
- 250 g White Chocolate - baking (8.8 oz)
- 200 ml Heavy Cream - hot (3/4 cup + 1 tablespoon)
- 200 ml Heavy Cream - cold (3/4 cup + 1 tablespoon)
- 85 g Homemade Strawberry Puree (about 1/3 cup)
- 1/2 Vanilla Bean or 1 teaspoon Vanilla Extract
- Red Strawberry Food Coloring
Instructions
Vanilla Strawberry Cupcakes
- Preheat the oven to 180°C (350°F) and line a cupcake pan with paper liners.
- Mix together and sift the dry ingredients: flour, baking powder, and salt.
- In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter and sugar for 2-3 minutes until creamy.
- Add the eggs and vanilla, and beat for another 3 minutes to incorporate.
- Alternately add the buttermilk and the dry ingredient mixture, mixing with a flexible spatula until you have a homogeneous batter.
- Toss the strawberry pieces with a tablespoon of flour and gently fold them into the batter.
- Pour the batter into the paper liners in the cupcake pan, filling them about 3/4 full.
- Bake the cupcakes in the oven for about 18-20 minutes until golden and cooked through in the center. (Insert a toothpick into the center; if it comes out clean, they're done).
- Let them cool slightly before removing them from the pan and allowing them to cool completely on a wire rack.
Strawberry Ganache
- Finely chop the chocolate with a large knife and place it in a heatproof bowl.
- Add the cooled strawberry puree.
- Heat the heavy cream with the half split and scraped vanilla bean in a saucepan over medium heat until simmering.
- Pour the hot cream over the chocolate and strawberry puree and let it sit for a minute.
- Mix with a spatula or hand whisk to melt the chocolate. (If the chocolate struggles to melt completely, heat the mixture in a double boiler or microwave for a few moments).
- Add the cold heavy cream and red food coloring and mix to incorporate.
- Blend the mixture using an immersion blender.
- Cover with plastic wrap, making contact with the surface, and let it cool in the fridge for at least 3-4 hours.
- When the ganache is completely cooled, whip with an electric mixer at medium speed for about 2 minutes until smooth and firm.
Assembling the Cupcakes
- Place the whipped strawberry ganache in a large piping bag fitted with a star tip.
- Decorate the tops of the cupcakes with swirls.
- Add a whole strawberry for decoration and drizzle with melted white chocolate.
- Refrigerate the cupcakes for 1 hour before serving.
Notes
Storage: Up to 3 days in the fridge in an airtight container or wrapped in plastic wrap, and up to 3 months in the freezer.
Buttermilk Substitute: Replace with an equal amount of semi-skimmed milk mixed with 1 tablespoon of white vinegar or a mixture of half milk and half yogurt or sour cream.
Tips:
- Use only heavy cream with 30-35% fat content.
- Allow the cupcakes to cool completely before assembling.
- The ganache should be well chilled before whipping.
- You can replace the cold heavy cream with mascarpone to incorporate when whipping the ganache.
- Do not use strawberry syrup, only strawberry puree.
- Use high-quality white chocolate with at least 33% cocoa butter.
- Prep Time: 30 minutes
- Cook Time: 25 minutes