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Strawberry and White Chocolate Cupcakes

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Last week when I went fruit and veggie shopping, I purchased a box of strawberries. 8 x 500g punnets of strawberries for $5! Our boys would just sit there and eat them all, but since we had so many, I decided to mix a few with white chocolate chips in some very yummy strawberry and white chocolate cupcakes.

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I purchased a carton of strawberries, so I decided to make some strawberry and white chocolate cupcakes. They are just divine!

Strawberry & White Chocolate Cupcakes

Strawberry and White Chocolate Cupcakes

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Ingredients
  

  • 120g (½ cup) butter
  • 200g (1 cup) caster sugar
  • 2 eggs
  • 240 ml (1 cup) milk
  • 1 tsp vanilla essence
  • 192g 1 ½ cups plain flour
  • 2 tsp baking powder
  • 150g (¾ cup) 3/4 cup white chocolate
  • 250g (1 ¼ cups) punnet strawberries, diced

Icing

  • 171g (¾ cup) butter
  • 310g (2 ½ cups) icing sugar
  • 1 tsp vanilla essence
  • 1/2 TBSP milk
  • 150g (¾ cup) white chocolate
  • fresh strawberries for garnish

Instructions
 

  • Preheat oven to 180ËšC.
  • Line a 12 hole cupcake tin with liners.
  • Beat the butter and sugar together until pale and creamy.
  • Beat in the eggs.
  • Add the milk and vanilla and mix well.
  • Sift the flour and baking powder together and fold in until just combined.
  • Gently fold in the white chocolate and diced strawberries.
  • Divide the batter evenly into the prepared cupcake liners (about 3/4 full each) and bake for 15 - 20 minutes until golden and a skewer comes out clean.
  • Transfer to a wire rack to cool completely before making the icing.

Icing

  • Place the white chocolate chips in a microwavable bowl and melt in 20 second increments, stirring in between each increment, until the chocolate is melted. Sit to one side.
  • Place the butter and icing sugar in a mixing bowl and mix on low until they are combined and then on high until the mixture turns light and fluffy.
  • Add the vanilla and mix to combine.
  • Pour in the melted chocolate and beat on high until well combined.
  • Add milk, drops at a time, if necessary until you have a firm, but smooth frosting ready to be piped.
  • Pipe the icing onto each cooled cupcake before topping with a fresh strawberry.
  • They will keep in an airtight container in the fridge for 3 days.
Tried this recipe? Share a pic on Instagram#simplelivingcreativelearning

If you like these cupcakes, why not try our cranberry and white chocolate muffins.

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Category: RecipesTag: Cakes, Cupcakes

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Comments

  1. Tanya @ Mom's Small Victories

    October 14, 2016 at 8:37 pm

    These look delicious, I love the combination of strawberry and white chocolate. Stopping by from Home Matters kinky party and hope you will link up with us at Pretty Pintastic and Small Victories Sunday linkup both goingg on now on My Blog!

    Reply

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