Strawberry Cupcakes and White Chocolate Frosting

I have several ideas for Mother's Day desserts, but this one has been in my mind for a while since pink is such a sweet delicate color, it's ideal for "sweet" moms. I think these strawberry cupcakes with white chocolate frosting would make a great Mother's Day dessert. I know in many homes, grandmas, moms, sisters, aunts and close friends will get together, therefore, these will be perfect since the recipe yields about 20-22 servings.

I usually go for the all natural strawberry flavored and pale pink cake recipe that I've favored for years, but this time I wanted a darker tone of pink and was also curious to try a recipe I saw at a Galexi Cupcakes, where my wonderful blogger friend, Jackie, made a decadent strawberry dream cake that includes strawberry flavored gelatin in addition to fresh strawberries in the batter. I made a few adaptations to the recipe, and they outcome was perfect, the gelatin makes the cake a slightly dense, yet soft and moist texture. We all liked it very much at home. I also made cake pops with leftover cupcakes, which I'll be showing you soon.

The frosting is a chocolate lover's dream in heaven. Who will say no to a white chocolate frosting that goes well with everything... well not exactly everything, but you get the idea. Bake your heart away!

Strawberry Cupcakes and White Chocolate Frosting

Ingredients:

For cake:

• ½ cup butter or margarine (59 g)
• 1 cup sugar (220 g)
• 1 packet of strawberry flavor gelatin (1.4 oz= 45g)
• 1 teaspoon vanilla
• 2 eggs at room temperature
• 2 cups flour (265g)
• 2 teaspoons baking powder
• ½ cup milk (145 g)
• ¾ cup strawberry puree
• For Frosting / White Chocolate covered:
• 2 cups confection sugar
• ½ cup white Crisco shortening or unsalted butter
• 6 ounces white chocolate (I used NY Cakes melting chocolate melting)
• 1 teaspoon vanilla (preferably white)
• 2 -3 tablespoons milk
• For decoration:
• Marshmallow fondant for mini flowers and leaves
• A little pearl luster or disco dust to add sparkle to the flowers
• gold or silve nonpareils

Pastry bag

Tip No. 855 or No. 1M

Instructions:

1. For the cake/ cupcakes: Preheat oven to 350˚F (175˚C) Prepare lined cupcakes pan or lightly grease two cake pans 7 "(18 cm). Mix flour and baking powder and sift, set aside. With the paddle attachment, beat butter and sugar for two minutes, then check it and let the gelatin beat for two minutes. Add the eggs one at a time, beating well after each addition.

2. Add the flour in three stages, alternating with milk and ending with the flour. Add the vanilla and strawberry puree. Proceed to bake the cupcakes @ 350˚F (175˚C) for 13-15 minutes or until a toothpick inserted in center comes out clean. Leave on rack to cool completely before decorating.

April.

3. For frosting: Melt the chocolate in a double boiler or in the microwave, let cool slightly. With the paddle attachment beat butter or butter until smooth one to two minutes, enter the sugar and beat until let built.

Add the melted chocolate while the machine is beating on low speed, then increase the speed again and lets beat until creamy, like about 5-7 minutes.

4. This folded two to three tablespoons of milk if necessary. Leave in the refrigerator for 30-45 minutes, then folded back with a spoonful of milk to be getting soft. Place in a pastry bag with tip No. 855 cupcake and decorate it to your liking. Decorate with a little flower and enjoy!

Yield: Strawberry Mix - Two molds 7 "or 20 to 22 cupcakes. Coverage / -2 ½ cups frosting is enough to decorate with little frosting 20 very amassed no.

How I did the mini flowers:

Your wife will be like a fruitful vine within your house; your children will be like olive shoots around your table.~ Psalm 128