Pink Forest Cupcakes
Presenting "Pink Forest Cupcakes" - eggless white chocolate cupcakes filled with strawberry compote and frosted with strawberry whipped cream. Playing on the flavours of white chocolate and strawberries - it's such a classic combination!
Servings 6 cupcakes
Ingredients
White Chocolate Cupcakes
- 110 g All Purpose Flour
- ½ tsp Baking Powder
- ¼ tsp baking soda
- ¼ tsp salt
- 50 g white chocolate - chopped
- 60 ml oil
- 60 ml water
- 20 g Caster Sugar
- 1 tsp vanilla extract
Strawberry Compote
- 100 g strawberries - I've used frozen
- 1-2 tbsp caster sugar - to taste
- 1 tsp cornstarch
- 2 tsp water
- Few drops lemon juice
Strawberry Whipped Cream Frosting & Decor
- 150 ml heavy whipping dairy cream - cold
- 2 tbsp icing sugar - skip if using non-dairy whip topping
- ½ tsp vanilla
- 3-4 tbsp strawberry compote puree
- some grated white chocolate for decor
Instructions
Strawberry Compote
- In a medium saucepan, add the frozen strawberries, sugar and lemon juice. Cook at a low heat for few minutes - the strawberries will start to thaw and release their liquid, so don't add any additional water. (If using fresh berries, add a little water here). Try not to mush the strawberries too much, keep the chunks.
- In a bowl, add the cornstarch and water and mix till you get a smooth paste and no lumps. Add the mixture to the saucepan and mix until combined. Let it cook for another 2-3 minutes till the mixture thickens to desired consistency.
- Switch off the heat and transfer it to a heatproof bowl. Cover it and let it cool completely.
- Puree about 4 tbsp of this compote if you plan to pipe the frosting by passing through a fine mesh sieve.
Eggless White Chocolate Cupcakes
- Preheat the oven to 160°C. Prepare a 6-hole cupcake tray with liners.
- In a bowl, sift the flour, baking powder, baking soda and salt. Keep aside.
- In a large bowl, add the chopped white chocolate and melt it over double boiler (or microwave). Add oil, water and vanilla and whisk till well combined and emulsified properly.
- Fold in the dry ingredients till there's no dry flour left. Evenly divide the batter into the cupcake tray - they should fill about ⅔ rd.
- Bake the cupcakes for 18-20 minutes till a toothpick inserted in center comes out clean. Remove from oven and cool it on a wire rack for about 5 minutes. Remove the cupcakes from the tray and cool them completely.
Strawberry Whipped Cream Frosting
- Place your mixing bowl and wire whisk in the freezer for about 15 minutes. Whip the cold cream until stiff peaks (about 3-5 minutes). If using dairy cream, then add icing sugar. Skip if using non-dairy whip topping.
- Add the strawberry puree and fold into the whipped cream gently. Transfer to a piping bag.
- Using an apple corer or a piping nozzle, scoop out some of the cupcake center. Spoon in some of the strawberry puree in the hollow you created.
- Frost the cupcakes with strawberry whipped cream. Add some grated white chocolate on top. You can also use some fresh strawberries dipped in white chocolate for decor.