Vanilla Strawberry Cupcakes

1. Preheat the oven to 180°C (350°F) and line a cupcake pan with paper liners.
2. Whisk together the cake flour, baking powder, and salt in a bowl.
3. In a large bowl, cream the softened butter and sugar for 2–3 minutes until pale and creamy.
4. Add the eggs and vanilla, then mix again for about 3 minutes until smooth and slightly fluffy.
5. Add the dry ingredients and buttermilk alternately, folding gently with a spatula until just combined.
6. Toss the diced strawberries with a tablespoon of flour, then fold them carefully into the batter.
7. Divide the batter between the liners, filling them about 3/4 full.
8. Bake for 18–20 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
9. Let cool briefly, then transfer to a wire rack to cool completely.

Homemade Strawberry Purée

1. Place the strawberries, sugar, and lemon juice in a small saucepan.
2. Cook over medium heat for 10–15 minutes, stirring often, until the strawberries soften and the mixture thickens slightly.
3. Blend until completely smooth, then strain through a fine sieve to remove the seeds.
4. Measure the needed amount for the ganache and let the purée cool completely before using.

Strawberry Ganache

1. Finely chop the white chocolate and place it in a heatproof bowl.
2. Add the cooled strawberry purée and vanilla.
3. Heat the heavy cream until just simmering, then pour it over the chocolate.
4. Let sit for 1 minute, then stir until smooth and fully melted.
5. Add the cold heavy cream and food coloring, then blend with an immersion blender until glossy.
6. Cover with plastic wrap directly on the surface and chill for 3–4 hours, or until fully cold.
7. Once chilled, whip the ganache at medium speed for about 2 minutes, until thick, smooth, and stable.

Assembling the Cupcakes

1. Transfer the whipped strawberry ganache to a piping bag fitted with a star tip.
2. Pipe swirls over the cooled cupcakes.
3. Top with a whole strawberry and drizzle with melted white chocolate.
4. Refrigerate for 1 hour before serving for the best texture