Strawberry and white chocolate cupcakes
|250 ml||castor sugar|
|125 g||butter — at room temperature|
|2||eggs — large|
|5 ml||vanilla — extract or seeds|
|625 ml||flour — self-raising, sifted|
|410 g||strawberries — tinned, in light syrup|
|100 g||butter — at room temperature|
|750 ml||icing sugar|
|100 g||white chocolate — melted|
|15 ml||strawberries — syrup|
Preheat oven to 180ºC.
Place butter and sugar in the bowl of electric mixer and start the beaters off slowly until sugar and butter are incorporated. Turn up the speed and mix until light and fluffy.
Add eggs beating well after each addition. Add vanilla seeds and turn the mixer down to low. Add self raising flour in batches and mix well. Drain syrup off the strawberries and set aside.
When the batter starts to look thick add about 125ml of the strawberry syrup. Add strawberries to the batter and beat. Beat until incorporated adding more of the syrup (up to another 125ml) until you have a smooth batter that drops off the spoon.
Divide into 12 large cupcake liners and bake for 15-17 minutes until golden brown and the cake springs back when you touch it lightly.
Remove from muffin pans quickly as the heat of the pan will continue to cook the cupcakes. Allow to cool before icing.
For the white chocolate buttercream:
Beat butter until light and fluffy. Add icing sugar in batches with the mixer on low until well incorporated.
Add strawberry syrup to make a smooth creamy mixture.
Pour in melted white chocolate and beat well until fluffy. Place into piping bag and pipe swirls onto each cooled cupcake.
These cupcakes will keep well for up to 3 days in an airtight container.