Yields8 Servings
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins
Cupcake
 115 g Unsalted Butter, softened
  cup Caster Sugar
 3 Large Eggs
 1 tsp Vanilla Bean Paste
 195 g Plain Flour
 1 ½ tsp Baking Powder
 ¼ tsp Salt
 ¼ cup Milk
Strawberry Compote Filling
 1 cup Queensland Strawberries
 ¼ cup Caster Sugar
 1 tbsp Lemon Juice
 1 tbsp Water
 1 tsp Vanilla Bean Paste
Strawberry Icing
 ¼ cup Strawberry Compote
 4 cups Pure Icing Sugar
 200 g Unsalted Butter, softened
 1 tsp Vanilla Bean Paste
 Pink Food Colouring (optional)
Garnishes
 Melted White Chocolate
 Freeze-Dried Strawberry Powder
 Freeze Dried Strawberry Pieces
 Extra Fresh Queensland Strawberries
To make the Cupcakes:
1

Preheat oven to 180°C (350°F) fan-forced.

2

Prepare 2 cupcake tins lined with approximately 14 liners.

3

With an electric mixer, beat the butter, vanilla and sugar until light and fluffy.

4

Add the eggs, one at a time, beating well & scraping down the sides.

5

In a separate bowl separate together add the flour, baking powder, and salt.

6

With the mixer on low, slowly add the flour & milk, alternating until just mixed. Do not over mix.

7

Fill the cupcake liners evenly and bake for about 17 - 20 minutes or until just firm to touch & just turned in golden colour.

8

Cake test with a skewer. Allow to cool.

Making the Strawberry Compote
9

Place strawberries, caster sugar, lemon, water & vanilla in a saucepan & simmer over low heat until the sugar has dissolved & has thickened slightly, approx. 10 minutes or more. Do not boil.

10

It will continue to thicken slightly as it cools. Transfer bowl of compote to fridge and leave at least 1-2 hours before serving or store in a sterilised jar for later use.

Making the Strawberry Icing
11

In an electric mixer, cream the butter & vanilla until smooth & well blended.

12

With the mixer on low speed, gradually add in the icing sugar.

13

Scrape down the sides of and add the strawberry compote and beat until frosting is light and fluffy (approx 4 minutes).
If required, add a little more icing sugar or milk. If desired, use a little food dye to give it a little more of a pink hue.

Assembling the Cupcakes
14

Use a melon baller to scoop out the centre of each cupcake and fill it with strawberry compote.

15

Place icing mixture into a piping bag with desired tip (I simply cut a large hole at the end of a disposable piping bag) and pipe into the desired shape.
I like to pipe like I’m making a little mushroom hat/meringue shape.

16

Melt the white chocolate and place into a piping bag, snip of a very small hole at the end and drizzle over the cupcakes from a height.

17

Top with freeze-dried strawberries, strawberry powder or fresh strawberries.

Ingredients

Cupcake
 115 g Unsalted Butter, softened
  cup Caster Sugar
 3 Large Eggs
 1 tsp Vanilla Bean Paste
 195 g Plain Flour
 1 ½ tsp Baking Powder
 ¼ tsp Salt
 ¼ cup Milk
Strawberry Compote Filling
 1 cup Queensland Strawberries
 ¼ cup Caster Sugar
 1 tbsp Lemon Juice
 1 tbsp Water
 1 tsp Vanilla Bean Paste
Strawberry Icing
 ¼ cup Strawberry Compote
 4 cups Pure Icing Sugar
 200 g Unsalted Butter, softened
 1 tsp Vanilla Bean Paste
 Pink Food Colouring (optional)
Garnishes
 Melted White Chocolate
 Freeze-Dried Strawberry Powder
 Freeze Dried Strawberry Pieces
 Extra Fresh Queensland Strawberries

Directions

To make the Cupcakes:
1

Preheat oven to 180°C (350°F) fan-forced.

2

Prepare 2 cupcake tins lined with approximately 14 liners.

3

With an electric mixer, beat the butter, vanilla and sugar until light and fluffy.

4

Add the eggs, one at a time, beating well & scraping down the sides.

5

In a separate bowl separate together add the flour, baking powder, and salt.

6

With the mixer on low, slowly add the flour & milk, alternating until just mixed. Do not over mix.

7

Fill the cupcake liners evenly and bake for about 17 - 20 minutes or until just firm to touch & just turned in golden colour.

8

Cake test with a skewer. Allow to cool.

Making the Strawberry Compote
9

Place strawberries, caster sugar, lemon, water & vanilla in a saucepan & simmer over low heat until the sugar has dissolved & has thickened slightly, approx. 10 minutes or more. Do not boil.

10

It will continue to thicken slightly as it cools. Transfer bowl of compote to fridge and leave at least 1-2 hours before serving or store in a sterilised jar for later use.

Making the Strawberry Icing
11

In an electric mixer, cream the butter & vanilla until smooth & well blended.

12

With the mixer on low speed, gradually add in the icing sugar.

13

Scrape down the sides of and add the strawberry compote and beat until frosting is light and fluffy (approx 4 minutes).
If required, add a little more icing sugar or milk. If desired, use a little food dye to give it a little more of a pink hue.

Assembling the Cupcakes
14

Use a melon baller to scoop out the centre of each cupcake and fill it with strawberry compote.

15

Place icing mixture into a piping bag with desired tip (I simply cut a large hole at the end of a disposable piping bag) and pipe into the desired shape.
I like to pipe like I’m making a little mushroom hat/meringue shape.

16

Melt the white chocolate and place into a piping bag, snip of a very small hole at the end and drizzle over the cupcakes from a height.

17

Top with freeze-dried strawberries, strawberry powder or fresh strawberries.

Strawberry & White Chocolate Cupcakes

Once you have experienced these Strawberry & White Chocolate Cupcakes there will be no return to boring old ones!

*********************************

Recipe developed & photographed by Megann Evans

Leave a Reply