Duncan Hines®: White Chocolate Covered Strawberry Cupcakes
Celebrate the return of fresh spring strawberries with these delicious cupcakes topped with white chocolate strawberry buttercream and a white chocolate covered strawberry. This dessert recipe is a springtime favorite!
Ingredients
1 pound fresh strawberries, hulled, sliced (about 3 cups)
1 pkg (15.25 oz each) Duncan Hines® Signature Strawberry Supreme Cake Mix
4 large egg whites
1/2 cup vegetable oil
WHITE CHOCOLATE STRAWBERRIES:
24 small fresh strawberries
1 cup white chocolate chips
BUTTERCREAM:
1 cup unsalted butter, softened
1-1/2 cups confectioners' sugar
1 cup white chocolate chips, melted
1/2 cup strawberry jam
1/2 teaspoon salt
Cooking Instructions
STEP ONE
CUPCAKES: Preheat oven to 350°F. Place 24 baking cups in standard muffin pans.
STEP TWO
Pour strawberries into blender container and puree until smooth.
STEP THREE
Blend cake mix, strawberry puree, eggs and oil in a large bowl at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking cups.
STEP FOUR
Bake 18 to 20 minutes. Cupcakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
STEP FIVE
WHITE CHOCOLATE STRAWBERRIES: Dip strawberries in melted white morsels. Place on parchment paper lined baking sheet and let stand until hardened.
STEP SIX
BUTTERCREAM: Blend butter and confectioners’ sugar in large bowl with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Pour in melted white morsels, strawberry jam and salt and mix until blended. Frost cupcakes evenly. Top each with a white chocolate strawberry.
