Strawberry Cupcakes with Caramelized White Chocolate
User Reviews
5
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Prep Time
2 hrs
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Cook Time
1 hr 15 mins
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Total Time
3 hrs 15 mins
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Servings
12
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Calories
355 kcal
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Course
Dessert
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Cuisine
Vegetarian
Strawberry Cupcakes with Caramelized White Chocolate
Description
The recipe begins by slowly roasting white chocolate at a low oven temperature until it develops a deep caramel color, which imparts a toasted, rich flavor. Simultaneously, strawberries are roasted with sugar until they soften and release juice, forming a natural puree for the frosting.
The cupcake batter combines the cooled caramelized white chocolate with melted butter, eggs whipped with brown sugar, and a mixture of flour, baking soda, salt, and buttermilk to achieve a tender crumb. Cupcakes are baked at a moderate temperature for even cooking.
The frosting is a strawberry buttercream made by combining the roasted strawberry puree, sugar, golden syrup, egg whites cooked into an Italian meringue, and room-temperature butter, whipped into a smooth, glossy finish. Cooling the meringue bowl before adding butter is important to prevent melting, and if the frosting breaks, chilling and re-whipping repairs it.
The cupcakes offer a sweet, fruity profile with caramel undertones, complemented by the smooth, strawberry-flavored buttercream. They work well for special occasions or whenever a delicate fruit dessert is desired.
Ingredients
- Cupcakes:
- 7 oz white chocolate 200g
- 5 tbs butter 80g, melted, unsalted
- 2 egg
- ⅔ cup brown sugar 200g
- ⅔ cup all-purpose flour 90g, sifted
- ¼ tsp baking soda
- ¼ tsp salt sea salt
- ½ cup buttermilk
- STRAWBERRY BUTTERCREAM FROSTING:
- 7 oz strawberries 200g, hulled
- 2 tsp sugar
- ¾ cup caster sugar 180 g, + 1 tbsp
- 2 tsp golden syrup
- ¼ cup water 60ml
- 3 egg room temperature, white
- 7 oz butter 200g, room temperature, unsalted
Instructions
- Begin by roasting the chocolate. Preheat the oven to 250 degrees F, and add the chocolate into a small baking dish. Place in the oven for 60 minutes, stirring every 10 minutes, until a deep caramel color.
- While the chocolate is roasting place strawberries in a small baking dish and toss with the 2 tsp sugar. Roast for 30 to 40 minutes, or until the strawberries have collapsed and are surrounded by a puddle of their delicious red juice. Set aside to cool.
- Preheat the oven to 340 degrees F.
- Place the cooled but still melted white chocolate in a bowl and add the melted butter and stir until smooth and combined.
- In a the bowl of an electric mixer whisk together the eggs and brown sugar until the sugar is dissolved. Add the chocolate and butter mixture and whisk until well combined. Combine the flour, baking soda and salt into a separate bowl and add one third of the flour mixture to the chocolate mixture and mix until well combined. Follow with half the buttermilk and mix until combined. Add another third of the flour mixture, mixing until combined, before adding the remaining buttermilk and flour. When the mixture is thoroughly combined fill a 12 cup cupcake pan with paper liners and divide the mixture between the cupcake liners. Bake for 15 to 17 minutes of until the cupcakes spring back when pressed. Remove from the oven and cool on a wire rack.
- To make the Italian buttercream place the sugar, golden syrup and water in a saucepan and mix until well combined. Use a pastry brush to dislodge any stray grains of sugar before placing over a high heat. Bring to a rapid boil and add a sugar thermometer. Cook until the mixture reaches 248 degrees F, and remove from the heat. Place the egg whites in the bowl of an electric mixer and whisk to soft peaks. With the mixer running, slowly pour the sugar syrup into the bowl, being careful not to touch the whisk, and continue whisking until the mixture cools, around 10 minutes.
- Add the butter, one third at a time, and whip until fully incorporated. Switch the mixer to high and whip until fluffy. If the mixture turns soupy and runny and doesn't become thicker simply refrigerate for 30 minutes to an hour and whisk again.
- Puree the roasted strawberries in a food processor and add to the frosting and whip until combined. Fill a piping bag fitted with a star shaped nozzle with the Italian meringue buttercream and pipe onto the top of each cupcake in whatever pattern you desire.
Notes
- Ensure the Italian meringue cools completely before adding butter to prevent the frosting from melting.
- If the frosting breaks or becomes soupy, refrigerate for an hour and then re-whip to restore texture.
- Roast the white chocolate at low heat, stirring frequently, to achieve the caramel color without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 80mg | 27% |
| Sodium | 129mg | 5% |
| Potassium | 136mg | 3% |
| Sugar | 25g | 50% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 68mg | 7% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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