White Chocolate Strawberry Cupcakes #desserts #vanilla

White Chocolate Strawberry Cupcakes are wet and thick vanilla cupcakes with strawberry filling! Top these debauched cupcakes with a layer of softened white chocolate and some strawberry-white chocolate cream cheddar icing. You will have a hard time believing your taste buds when you attempt these sweet strawberry cupcakes with jam!

The cupcakes were somewhat thick, however impeccably damp and tasty, loaded up with strawberry jam and bested first with a layer of dissolved white chocolate and after that with a liberal twirl of white chocolate strawberry cream cheddar icing. To make them flawless, I bested them with the blend of strawberry jam and sauce and adorned them with white chocolate shavings.

They were completely flavorful and what was significantly progressively significant all my dearest chocoholics appreciated the flavor of these sweet cupcakes (however some on the grounds that there was chocolate included and the others due to strawberries). By one way or another, I figured out how to fulfill everybody's taste.

Also Try Our Recipe : Strawberry Rice Krispie Treats

Ingredients
For Vanilla Cupcakes:

• 2 cups all-purpose flour
• 4 tablespoons corn-strach
• 1 teaspoon baking powder
• 2 cups sugar
• 1 cups vegetable oil
• 1 cup milk
• 4 eggs (lightly beaten)
• 2 teaspoon vanilla extract

Filling:

• 1 cup strawberry jam

For topping:

• 6 oz white chocolate

For the frosting:

• 1 1/2 cup heavy whipping cream
• 4 oz. cream cheese-softened
• 1 teaspoon vanilla extract
• 4 oz. white chocolate- melted
• 1 cup (or more) powdered sugar
• 1/3 cup strawberry jam

For garnish:

• 3 tablespoon strawberry sauce
• 2 tablespoon strawberry jam
• white chocolate shavings

Instructions

1. Preheat the oven to 350 degrees F, and line your cupcake pans with your liners.
2. In a large bowl mixed together dry ingredients (flour, sugar, corn-strach, baking powder)
3. In lightly beaten eggs add wet ingredients (oil, milk, vanilla extract) and mix well.
4. Add dry ingredients and mix until it’s evenly combine.
5. Fill the cupcake liners about 2/3 full.
6. Bake until a toothpick inserted in the center of a cupcake comes out clean (it takes about 15- 20 minutes)
7. Let the cupcakes to cool completely.
8. Whit the sharp knife cut the cone and fill the cupcakes with strawberry jam(1-2 teaspoon of strawberry jam per cupcakes) cut the tops and place them back onto filled cupcakes.
9. Melt white chocolate and spread with the spoon over the cupcakes.
10. To make the frosting, melt white chocolate over a double boiler and set aside to cool.
11. Beat heavy whipping cream until soft peaks form, add powdered sugar and vanilla and continue mixing on high speed until stiff peaks form, mix in strawberry jam and set aside.
12. Beat cream cheese until fluffy then add it to heavy cream, mix until smooth, then gradually add cooled melted white chocolate and mix until combined.
13. Frost the cupcakes and store in the fridge.
14. Before serving drizzle cupcakes with the mixture of strawberry sauce and jam and garnish with white chocolate shavings.

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