White Chocolate Strawberry Cupcakes #desserts #cake

White Chocolate Strawberry Cupcakes are damp and thick vanilla cupcakes with strawberry filling, bested with a layer of liquefied white chocolate and strawberry-white chocolate cream cheddar icing.

The cupcakes were somewhat thick, yet superbly wet and tasty, loaded up with strawberry jam and bested first with a layer of softened white chocolate and afterward with a liberal twirl of white chocolate strawberry cream cheddar icing. To make them flawless, I beat them with the blend of strawberry jam and sauce and finished them with white chocolate shavings.

They were completely scrumptious and what was significantly increasingly significant all my cherished chocoholics delighted in the flavor of these sweet cupcakes (however some in light of the fact that there was chocolate included and the others on account of strawberries). By one way or another, I figured out how to fulfill everybody's taste. What's more, who will choose what sweet we will get ready one week from now remains yet to be seen!

Also try our recipe Red Velvet Cupcakes

Vanilla cupcakes with strawberry filling, topped with a layer of melted white chocolate and strawberry-white chocolate cream cheese frosting.

Ingredients
For Vanilla Cupcakes:

2 cups all-purpose flour
4 tablespoons corn-strach
1 teaspoon baking powder
2 cups sugar
1 cups vegetable oil
1 cup milk
4 eggs (lightly beaten)
2 teaspoon vanilla extract

Filling:

1 cup strawberry jam

For topping:

6 oz white chocolate

For the frosting:

1 1/2 cup heavy whipping cream
4 oz. cream cheese-softened
1 teaspoon vanilla extract
4 oz. white chocolate- melted
1 cup (or more) powdered sugar
1/3 cup strawberry jam

For garnish:

3 tablespoon strawberry sauce
2 tablespoon strawberry jam
white chocolate shavings

Instructions

Preheat the oven to 350 degrees F, and line your cupcake pans with your liners.
In a large bowl mixed together dry ingredients (flour, sugar, corn-strach, baking powder)
In lightly beaten eggs add wet ingredients (oil, milk, vanilla extract) and mix well.
Add dry ingredients and mix until it’s evenly combine.
Fill the cupcake liners about 2/3 full.
Bake until a toothpick inserted in the center of a cupcake comes out clean (it takes about 15- 20 minutes)
Let the cupcakes to cool completely.
Whit the sharp knife cut the cone and fill the cupcakes with strawberry jam(1-2 teaspoon of strawberry jam per cupcakes) cut the tops and place them back onto filled cupcakes.
Melt white chocolate and spread with the spoon over the cupcakes.
To make the frosting, melt white chocolate over a double boiler and set aside to cool.
Beat heavy whipping cream until soft peaks form, add powdered sugar and vanilla and continue mixing on high speed until stiff peaks form, mix in strawberry jam and set aside.
Beat cream cheese until fluffy then add it to heavy cream, mix until smooth, then gradually add cooled melted white chocolate and mix until combined.
Frost the cupcakes and store in the fridge.
Before serving drizzle cupcakes with the mixture of strawberry sauce and jam and garnish with white chocolate shavings.