Strawberry Cupcakes with White Chocolate Buttercream
Craving something sweet? Try our delectable Strawberry Cupcakes with White Chocolate Buttercream. Perfect for any occasion, these treats will leave you wanting more.
Servings 12 Cupcakes
Calories 396kcal
Ingredients
For the Strawberry Cupcakes:
- 120 g Margarine Switch to unsalted butter at room temperature if you prefer
- 120 g Caster Sugar
- 2 Medium Eggs
- 1 Teaspoon Vanilla Essence
- 100 g Fresh Strawberries Hulled and chopped into small pieces
- 130 g Self-Raising Flour
For the Pink White Chocolate Buttercream:
- 100 g White chocolate
- 140 g Icing Sugar
- 140 g Butter Don’t use margarine
- Drop of Red or Pink Icing Sugar
- 6 Strawberries To Decorate - optional
Instructions
- Preheat the oven to 160 Degrees C (fan-assisted) and line a muffin tin with paper cases.
- Whisk together the margarine and caster sugar until smooth.
- Whisk in the eggs, one at a time, adding vanilla with the last egg.
- Add the flour and whisk until the batter is smooth.
- Carefully fold in the strawberries.
- Spoon into the cases taking care not to fill over halfway.
- Bake for 15, until the tops are golden, and the cakes are firm to press, but still bounce back, or use a skewer to test the middle.
- Remove from the oven and cool completely in the tin.
- For the buttercream, first, melt the white chocolate carefully using a Bain Marie.
- Leave to one side to cool.
- Beat the butter until soft.
- Add the icing sugar and whisk until it all comes together.
- Pour in the white chocolate and whisk until smooth and pipeable.
- Add food colouring, a bit at a time, mixing in until you get the colour you want.
- Pipe or spoon onto the cooled cakes.