Name: White Chocolate Strawberry Cupcakes
Prep time: 45 min
Cook time: 20 min
Total time: 4 h
Yield: 14-15 cupcakes
Ingredients: 1 and 3/4 cups (200g) cake flour (spoon & leveled); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (115g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 3 egg whites, at room temperature; 1/4 cup (60g) sour cream or plain yogurt, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; 1/3 cup (80ml) whole milk, at room temperature; 1/4 cup reduced strawberry puree (see note)*; 1 cup (10-12g) freeze-dried strawberries*; 1 cup (230g) unsalted butter, softened to room temperature; 2 cups (240g) confectioners’ sugar; 6 ounces (170g) white chocolate, melted and slightly cooled (see note)*; 1/4 cup (60ml) heavy cream, half-and-half, or milk; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt; optional: fresh strawberries coated with 2 ounces melted white chocolate