There's no sweeter gift you can give your valentine than this decadent cupcakes. Creating this Valentine's Day Dessert is actually quite simple!
~Ingredients:
-Strawberry Cupcake:
1 3/4 Cups Cake Flour.*
1 Teaspoon Baking Powder.
1/4 Teaspoon Baking Soda.
1/4 Teaspoon Salt.
1/2 Cup Unsalted Butter, softened, room temperature.
1 Cup Granulated Sugar.
3 Egg Whites, room temperature.
1/4 Cup Sour Cream, room temperature.**
1 1/2 Teaspoons Pure Vanilla Extract.
1/3 Cup Whole Milk, room temperature.
1/4 Cup Reduced Strawberry Puree (recipe in directions).
-White Chocolate Strawberry Frosting:
1 Cup Freeze Dried Strawberries***
1 Cup Unsalted Butter, softened, room temperature.
2 Cups Powdered Sugar.
6 Ounces White Chocolate, melted and slightly colored.****
1/4 Cup Heavy Cream, half and half or milk.
1 Teaspoon Pure Vanilla Extract.
1/8 Teaspoon Salt.
-Topping:
Fresh Strawberries
2 ounces melted white chocolate.
~Directions:
-Making the Reduced Strawberry Puree:
Step 1: Puree 1/2 lb of strawberries in a blender or a food processor, which will give you a little over 1/2 cup.
Step 2: Stirring occasionally, simmer the puree over low - medium heat for 20 minutes OR until you're left with 1/4 cup or a little over 1/4 cup.
Step 3: Allow to cool completely before using in cake batter. *****
-Making the Cupcakes:
Step 4: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with liners. Set aside.
Step 5: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Step 6: In a large bowl, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Step 7: Beat in the egg whites on high speed until combined, about 2 minutes.
Step 8: Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
Step 9: With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the milk *just* until combined. Do Not Over Mix!
Step 10: Whisk in 1/4 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. Batter will be slightly thick.
Step 11: Pour or spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
-Making the Frosting:
Step 12: Melt the white chocolate in the microwave in 20 second increments, stopping and stirring after each increments. Let it cool down for 15 minutes before using in the topping next.******
Step 13: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
Step 14: In a large bowl beat the butter for 1 minute on high speed until completely smooth and creamy.
Step 15: Add the powdered sugar, strawberry powder, the melted and cooled white chocolate, 2 Tablespoons heavy cream, half and half or milk, vanilla extract, and salt and beat on medium-high speed until combined and creamy.
Step 16: Add 2 more Tablespoons of heavy cream, half and half or milk to slightly thin out, if desired.
Step 17: Taste, then add another pinch of salt if desired.
Step 18: Frost the cooled cupcakes.
-Topping:
Step 19: Remelt the white chocolate, if necessary, that was leftover from the frosting.
Step 20: Dip each fresh strawberry in the white chocolate and place in the middle of the frosting on the cupcake.
Step 21: Cover and store leftovers in the refrigerator for up to 5 days.
Step 22: Eat and Enjoy!
~Recipe Notes:
*If you can't find cake flour, you can make a DIY version from all-purpose flour and cornstarch.
How to make your own Buttermilk:
-Ingredients:
1 Cup All Purpose Flour.
2 Tablespoons Cornstarch.
-Directions:
Step 1: Measure 1 cup of all-purpose flour in a bowl.
Step 2: Remove 2 Tablespoons of all purpose of flour.
Step 3: Mix in 2 Tablespoons of cornstarch.
This equals 1 cup of cake flour. We suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
**Plain yogurt at room temperature can be used in stead if you don't have sour cream on hand.
***Where to buy freeze-dried strawberries?
We always find them in our regular grocery store in the dried fruit aisle. Keep your eyes peeled– they're more commonly found that you think.
****For best taste and texture, We strongly recommend using pure white chocolate. It's usually sold in 4 ounce bars in the baking aisle. You only need 6 ounces for the frosting, but save the extra 2 ounces for coating fresh strawberries as garnish.
*****The puree can be refrigerated to speed up the cooling process. We recommend making the reduced puree the day before so it has plenty of time to cool down. We cover and place in the refrigerator overnight. Discard any leftovers or you can spoon it on ice cream or yogurt or you can add it to a smoothie. We have also used thawed frozen strawberries. Let us know which way you like.
******You can melt the chocolate in a double boiler or use the microwave like we did.
1) If desired, add a drop or 2 of pink or red food coloring to brighten the color of the cupcakes and / or frosting. We added 1 drop of 'dusty rose' (by americolor) gel food coloring to the cupcake batter and to the frosting.
2) Why is everything at room temperature?
All of the refrigerated items should be at room temperature so the batter mixes together easily and evenly.
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
XoXo Hailey and Hannah :)