Ingredients
1¾cupscake flour,spoon & leveled
1tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
1cupgranulated sugar
3egg whites,at room temperature
¼cupsour cream or plain yogurt,at room temperature
1½tsppure vanilla extract
⅓cupwhole milk,at room temperature
¼cupreduced strawberry puree
1cupstrawberries,freeze-dried
1cupunsalted butter,softened to room temperature
2cupsconfectioners’ sugar
6ozwhite chocolate,melted and slightly cooled
¼cupheavy cream,or half and half or milk
1tsppure vanilla extract
⅛tspsalt
fresh strawberries,coated with 2 ounces melted white chocolate, optional
Preparation
Make the reduced strawberry puree and allow it to cool completely.
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 to 3 liners. This recipe makes 14 to 15 cupcakes. Set aside.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed for about 2 minutes until smooth and creamed.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed for about 2 minutes until combined. Beat in the sour cream and vanilla extract.
Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated.
With the mixer still running on low, slowly pour and mix in the milk just until combined. Do not overmix.
Whisk in ¼ cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour/spoon the batter into the liners. Fill only ⅔ full to avoid baking over the sides.
Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11 to 13 minutes, same oven temperature.
Allow the cupcakes to cool completely before frosting*.
Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb to get around ½ cup. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the butter for 1 minute on high speed until completely smooth and creamy.
Add the confectioners’ sugar, strawberry powder, melted and cooled white chocolate, 2 tablespoons heavy cream, vanilla extract, and salt, and beat on medium-high speed until combined and creamy.
Add 2 more Tablespoons of heavy cream to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
Frost cooled cupcakes and serve.
Cover and store leftovers in the refrigerator for up to 5 days.
