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I warned you on facebook that it was going to be cupcake overload on the blog this week. This is the first of three delicious cupcakes I've got lined up for you.
One of my dearest friends, Molly, graduated from Chiropractic school over the weekend and I was lucky enough to make cupcakes for her party. I've been friends with Molly almost my whole life. I could go on for days telling you stories of our youth but I know you're here for the cupcakes. :)
But I will say how happy and proud I am of Molly. Chiropractic school is tough with so many science classes, humongous words you have to memorize, and concepts and theories with no end. It's a huge accomplished! Dr. Molly is going to be an amazing chiropractor; I know patients will flock to her warm personality and caring heart.
Now for the cupcakes. This strawberry frosting is perfect. I could eat it by the spoonful, and with the cake and ganache it was a perfect balance of flavors.
White Chocolate Cupcakes with Strawberry Frosting
1 box white cake mix
4 egg whites
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
1 TBSP vanilla
White Chocolate Ganache:
1/2 cup white chocolate chips
1/4 cup heavy cream
1 cup butter, softened
2 teaspoons vanilla extract
2 teaspoons strawberry flavored gelatin (powder)
3 small strawberries (remove stems and dice)
4-6 cups powdered sugar (more/less for desired consistency)
Preheat oven to 350 degrees line cupcake pan with liners. Set aside.
In a medium bowl, whisk the cake mix and set aside.
In a large bowl, mix together eggs whites, oil, buttermilk, sour cream, and the vanilla extract. Slowly add the cake mix and combine well.
Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until tooth pick comes out clean.
Once cupcakes have cooled, make the ganache.
Place chocolate chips is a heat proof bowl and set aside. On the stove top, heat heavy cream just until bubbles form around the edges - it won't take very long! Pour cream over the chocolate chips and whisk until smooth. If the mix is too thin, add a few more chips.
Either dip the cupcake into the ganache, or drop a spoonful onto each cupcake and spread to cover. Allow ganache to set before frosting.
For the frosting, beat butter for 2 minutes or until nice and fluffy. Add the vanilla extract, gelatin powder, and fresh strawberries. Gradually add powdered sugar until you reach your desired consistency.
Place frosting in pipping bag to frost. Or, spread onto each cupcake with a knife.
Makes about 24 cupcakes.
Source: Your Cup of Cake
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