White Chocolate Strawberry Lemonade Cupcake
By
Maggie May Schill
@NakedMaggie
3
I had invited a bunch of people over to come see my new house recently. I thought it would be nice to have a yummy little baked good offering for them all. Strawberries are officially in season here in Florida so I got the idea for these cupcakes. I love lemon desserts, and I love my lemon cake recipe, so I combined it all into these cupcakes. To new beginnings!
Because strawberries are in season I suggest making your own strawberry syrup if you can!
Because strawberries are in season I suggest making your own strawberry syrup if you can!
Ingredients
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LEMON CAKE
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2 1/2 ccake flour, sifted
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1 cwhite sugar
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2 tspbaking powder
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1/2 tspbaking soda
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2 largeeggs
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3 largeegg yolks
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1 cunsalted butter, softened
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2 tsplemon zest, finely grated
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1/4 clemon juice, fresh
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2 tsppure vanilla extract
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1/2 cmilk
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WHITE CHOCOLATE STRAWBERRY CHEESECAKE FILLING
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2 ccream cheese, softened
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1/2 cconfectioner's sugar
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2 1/2 Tbspstrawberry syrup
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10 ozwhite chocolate, melted in a double boiler
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STRAWBERRY BUTTERCREAM FROSTING
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1 cunsalted butter, softened
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3 1/2 cconfectioner's sugar
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1/4 tspsalt
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3 Tbspstrawberry syrup
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·red food coloring drops to adjust color of frosting
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GARNISH
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1/4 csliced strawberries
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3 Tbspwhite chocolate chips
How to Make White Chocolate Strawberry Lemonade Cupcake
- Preheat oven to 350'F
- For Lemon Cake:
In a mixing bowl sift together flour, salt, baking soda, baking powder. Whisk them together and set aside. - Cream butter with an electric mixer. Add sugar to butter gradually, continue beating until sugar is completely beaten with butter into a paste. Beat the butter paste until it is super fluffy and light.
- Add whole eggs and egg yolks to the sugar butter paste one at a time completely incorporating each egg.
- Add vanilla extract and lemon zest to butter mixture. Completely incorporate.
- Add lemon juice to butter mixture and beat slowly until completely incorporated.
Side note: The mixture will look curdled after you add the lemon juice. This is normal, it'll smooth out when you get to the dry ingredients. - Add your dry ingredients in three additions. Add your milk in two additions in between adding your dry ingredients.
- Beat down sides of bowl and beat on high for 20 seconds.
- Pour batter out into lined cupcake pans.
Bake for 21 minutes, or until a toothpick comes out clean. - For White Chocolate Strawberry Cheese:
In a large mixing bowl, beat cream cheese, sugar and vanilla together - Add melted white chocolate to the cream cheese mixture and blend completely.
Side note: Be sure the white chocolate is cooled, but not hardening. If the chocolate is scalding it will cook the cream cheese! The white chocolate should be slightly warm to the touch. - Once chocolate is completely blended into cream cheese mixture, add strawberry syrup. Blend loosely, this will give the mixture a ribbon of syrup and keep it from turning pink entirely.
- For Strawberry Butter Cream Frosting:
Blend all that goodness together. Add the food coloring as needed to adjust the color to the pink your prefer. - Assembly:
Once cup cake are cooled core the cupcakes and scoop cheese cake filling into each cake. They will take about a half of a tablespoon each. - Frost with butter cream frosting.
Garnish as desired and chill before serving.
About White Chocolate Strawberry Lemonade Cupcake
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegetarian
Recipe For: The Best Cupcake
