White Chocolate Strawberry Lemonade Cupcake Recipes

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9-inch round cake pans and line with waxed paper.
• Mix flour and baking powder in a bowl.
• Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
• Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
• Divide batter between prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
• Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
• Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
• Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

STRAWBERRY LEMONADE CUPCAKES

Steps:

• Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.
• Whisk flour, baking powder, and salt together in a medium bowl.
• Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract.
• Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.
• Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full.
• Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes.
• Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes.
• While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer; whip until creamy.
• Pipe frosting onto cupcakes and garnish each with a strawberry slice.

WHITE CHOCOLATE STRAWBERRY LEMONADE CUPCAKE

Steps:

• 1. Preheat oven to 350'F
• 2. For Lemon Cake: In a mixing bowl sift together flour, salt, baking soda, baking powder. Whisk them together and set aside.
• 3. 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.
• 4. Add whole eggs and egg yolks to the sugar butter paste one at a time completely incorporating each egg.
• 5. Add vanilla extract and lemon zest to butter mixture. Completely incorporate.
• 6. 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.
• 7. Add your dry ingredients in three additions. Add your milk in two additions in between adding your dry ingredients.
• 8. Beat down sides of bowl and beat on high for 20 seconds.
• 9. Pour batter out into lined cupcake pans. Bake for 21 minutes, or until a toothpick comes out clean.
• 10. For White Chocolate Strawberry Cheese: In a large mixing bowl, beat cream cheese, sugar and vanilla together
• 11. 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.
• 12. 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.
• 13. 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.
• 14. 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.
• 15. Frost with butter cream frosting. Garnish as desired and chill before serving.