White Chocolate Strawberry Cupcakes #dessert #cupcake

White Chocolate Strawberry Cupcakes #dessert #cupcake

The cupcakes were somewhat thick, however impeccably wet and tasty, loaded up with strawberry jam and finished first with a layer of liquefied white chocolate and after that with a liberal whirl of white chocolate strawberry cream cheddar icing. To make them flawless, I finished them with the blend of strawberry jam and sauce and designed them with white chocolate shavings.

They were completely scrumptious and what was significantly increasingly imperative all my darling chocoholics delighted in the flavor of these sweet cupcakes (however some in light of the fact that there was chocolate included and the others in view of strawberries). Some way or another, I figured out how to fulfill everybody's taste.

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

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White Chocolate Strawberry Cupcakes #dessert #cupcake

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
  • 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
  1. Preheat the oven to 350 degrees F, and line your cupcake pans with your liners.
  2. In a large bowl mixed together dry ingredients (flour, sugar, corn-strach, baking powder)
  3. In lightly beaten eggs add wet ingredients (oil, milk, vanilla extract) and mix well.
  4. Add dry ingredients and mix until it’s evenly combine.
  5. Fill the cupcake liners about 2/3 full.
  6. Bake until a toothpick inserted in the center of a cupcake comes out clean (it takes about 15- 20 minutes)
  7. Let the cupcakes to cool completely.
  8. 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.
  9. Visit bit.ly/2Uxmtc3 for full instructions.

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