Strawberry Cheesecake Cupcake

This was a fun cupcake to make.  It combines the spongy moistness of the White Chocolate cake with a swirl of fresh strawberry preserves.  The frosting is a mix of cream cheese with more strawberry preserves, to give the this cupcake a spongy gooey sticky yumminess reminiscent of strawberry cheesecake.  A fresh strawberry tops it all off.

For recipes, click on the tags to the right:

Little Cakes: White Chocolate Strawberry cake
Frostings: Strawberry Cream Cheese frosting
Toppings:  Strawberries

Strawberries

Strawberries, picked fresh from the garden...or found in your local grocery store.  Mmmmm.

Strawberry Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

2 8 oz packages of cream cheese
8 oz strawberry preserves
1 tablespoon vanilla extract
6 cups powdered sugar

1.  Beat the cream cheese and strawberry preserves together on med - high speed until creamy, about 2 - 3 minutes.

2.  On low speed, add in the vanilla and then gradually add in the powdered sugar on med - high speed.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The White Chocolate Strawberry Cake

Yield:  24 cupcakes
Prep Time: 15 minutes
Bake Time:  20 minutes

INGREDIENTS:

2 cups flour
1 1/3 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

4 egg whites
3/4 cup buttermilk
3/4 cup sour cream
1 tablespoon vanilla extract

1 cup white chocolate pieces



8 oz strawberry preserves

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Into a large mixing bowl add all of the dry ingredients and whisk together.  Next, add in all of the wet ingredients and stir together until well blended.  Fold the white chocolate pieces into the batter.

3.  Fill cupcake tins 3/4 full, to each add a 1/2 teaspoon of strawberry preserves and swirl.  Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

Ecuadorian Hot Chocolate Cupcake with Vanilla and Chocolate Buttercream Frosting

Inspired from an Ecuadorian hot chocolate drink recipe.  This cupcake combines the sweet taste of milk chocolate along with the bittersweet taste of dark chocolate and cinnamon.  The fusion of chocolate and cream cheese add a rich flavor to this tasty morsel.  Best served with espresso or a cup of black coffee.

For recipes, click on the tags to the right:

Little Cakes: The Ecuadorian Hot Chocolate Cake
Frostings: Chocolate Buttercream, and Vanilla Buttercream Frostings