Strawberry and rosemary red cupcakes with white chocolate buttercream frosting
These delicious dome-shaped red strawberry cupcakes that have been prepared without the silicone baking dome tray. Just follow the recipe to find out how to create your own dome baking tray. A distinct flavor of strawberry and rosemary blends perfectly with the sweetness of white chocolate buttercream frosting. With a little bit of food red dye these cupcakes becomes amazing and beautiful little dessert.
Soft strawberry and rosemary red cupcakes with white chocolate buttercream frosting.
Ingredients
- 200 g fresh strawberry
- 3 eggs
- 2 tbsp chopped fresh rosemary
- 120 g butter
- 120 g sugar
- some drops of red food dye
- 250 g all-purpose flour
- 1 tsp baking powder
- 120 g soft butter
- 0.5 cup powdered sugar
- 150 g white chocolate
- some drops of red food dye
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Strawberry and rosemary red cupcakes with white chocolate buttercream frosting
Melt butter together with chopped rosemary. Cook on low heat for a few minutes without burning the butter. Turn off the flame and let it cool down completely.
Clean the strawberries, blend them with the immersion blender and set aside.
In a bowl add eggs and sugar. Beat for 5 minutes until they become light and frothy.
Then turn off the mixer, add the strawberries and mix gently with a spoon.
Combine sifted flour and baking powder and incorporate it gently into the egg mixture. Take out the rosemary from the melted butter and add it to the butter together with some red food dye. Mix until all the ingredients combine.
For dome molds just create the shape using an aluminum foil that has been folden twice. Insert the foil into a cup or small dome shaped plate. Use your fingers to give it a proper shape then brush them with some melted butter and sprinkle with some flour. Place them into your regular muffin baking tray.
Fill the molds with 3/4 in height. Cook in the preheated oven at 80 °C for 10 minutes then raise the temperature to 180 °C and cook for another 10 minutes. Take them out of the oven and let them cool down completely.
The cream
For the buttercream frosting, beat soft butter until it becomes light and frothy. Add white chocolate (previously melted and cooled down) mixed with the food dye and beat again. At this point add powdered sugar and whisk until the ingredients are well combined.
Decorate the cupcakes with the chocolate buttercream and with some fresh rosemary and serve.
lot of love. B.
p.s. If you are looking for another cupcakes with white chocolate cream check my Marmalade stuffed vanilla cupcakes with white chocolate cream. (foto below)
