Fresh Strawberry and White Chocolate Cupcakes
These elegant cupcakes combine fresh strawberries and creamy white chocolate, making them a delightful and visually stunning addition to any baby shower celebration.
Ingredients
Essentials
- 4 cups fresh strawberries about 1 lb or 454g, the star ingredient, adding sweetness and color.
- ⅓ cup granulated sugar To enhance the strawberries’ sweetness during maceration.
- ¼ teaspoon sea salt A pinch to balance flavors.
- 1 tablespoon lemon juice Brightens the strawberry flavor and adds acidity.
- ¾ cup granulated sugar Sweetens the cupcake batter.
- ¼ cup softened butter Adds richness to the cupcakes.
- ¼ cup olive oil Keeps the cupcakes moist and tender.
- 2 large eggs Room temperature, provides structure.
- ½ cup buttermilk Room temperature, contributes to fluffiness.
- 1 tablespoon pure vanilla extract Infuses the batter with flavor.
- ¼ teaspoon sea salt Enhances all other flavors.
- 1½ cups all-purpose flour Forms the base of the cupcakes.
- 1½ teaspoons baking powder Ensures the cupcakes rise beautifully.
Optional Add-ons
- fresh mint leaves For garnishing, adding color and a refreshing note.
- lemon zest To sprinkle on top for extra zing.
- edible flowers Enhance visual appeal without complicating plating.
Substitutions and Shortcuts
- gluten-free flour 1:1 baking blend for dietary restrictions.
- coconut oil A substitute for butter with tropical flavor.
- store-bought whipped cream Quick alternative for heavy cream.
Instructions
Macerate the Strawberries
- Wash and hull the fresh strawberries. Slice them and place them in a bowl with ⅓ cup of granulated sugar and the lemon juice. Toss gently until well combined. Let sit for about 30 minutes.
Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C). Cream together the softened butter and ¾ cup of sugar until light and fluffy. Gradually add olive oil, eggs, buttermilk, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, and ¼ teaspoon sea salt. Gradually add dry ingredients to wet mixture, stirring until just combined.
Fill and Bake
- Line muffin tin with cupcake liners. Fill each liner about two-thirds full with batter. Top with macerated strawberries before baking.
- Bake for about 20 minutes or until a toothpick comes out clean. Allow to cool.
Make the White Chocolate Mousse
- In a heatproof bowl, melt white chocolate in a double boiler until smooth. Cool slightly. Whip cold heavy cream until soft peaks form, then gently fold in melted chocolate and vanilla bean paste.
Assembly
- Once cupcakes are cooled, pipe the white chocolate mousse on top. Garnish with additional macerated strawberries and mint leaves, or sprinkle with lemon zest.
Notes
Keep presentation simple yet elegant. Prepare macerated strawberries and white chocolate mousse ahead of time.