Homemade Fresh Strawberry Cupcakes With White Chocolate Buttercream
1 1/2 cups chopped strawberries (about 1-pint basket)
1 1/4 cups turbinado sugar
1 teaspoon grated lemon rind
1 tablespoon cornstarch
2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 teaspoon vanilla
3/4 cup heavy whipping cream
6 ounces white baking chocolate or white chocolate chips
1/4 cup heavy whipping cream
1 cup butter (2 sticks)
1 cup confectioners’ sugar
1 dozen fresh strawberries, cut in halves
Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.
Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved. Add in corn starch mixed with a little water. Stir and cook a minute more until mixture is thickened. Spoon into a bowl; let cool completely.
Mix flour, baking powder, baking soda and salt in large bowl.
Beat together butter and remaining 1 cup turbinado sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
On low speed, beat flour mixture into butter mixture, alternating with cream, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
Bake in 350 degree F. oven for 18 to 20 minutes or until cupcakes spring back when gently touched. Let cool in cups on wire rack for 5 to 10 minutes.
Frosting: Melt white chocolate in a bowl over a pot of boiling water. Remove from heat. Stir in cream, butter, and sugar. Beat on high until light, fluffy, and well mixed (until little lumps are gone and the frosting holds it shape). Cover bowl with plastic wrap.
Frost tops of cupcakes. Top each with strawberry piece(s). Makes 18 cupcakes.