White Chocolate And Strawberry Cupcakes

March 25, 2011

White Chocolate And Strawberry Cupcakes

These adorable cupcakes from the new Sparkles Cupcake cookbook are perfect for a girls night in with a glass of bubbly. From the new cookbook Sparkles Cupcakes – The Little Black Book, by Kathryn Sutton. $29.95. Published by New Holland.


220g (7oz) butter

230g (7/1 3 oz) caster sugar

205g (6½oz) eggs

330g (11oz) flour

12g (/1 3oz) baking powder

90ml (3/1 3fl oz) milk

10g (/1 3oz) vanilla bean paste

100g (3½oz) strawberries, washed, hulled and chopped roughly

10ml (½fl oz) strawberry syrup

85g (3oz) white chocolate buds


115g (4oz) butter

310g (10/1 3oz) pure icing sugar

25g (¾oz) egg white (pasteurised)

½ teaspoon lemon juice

5ml (¼fl oz) strawberry syrup

Preheat oven to 145ºC. Cream butter and sugar on high speed in mixer until mixture turns from yellow to off-white (between 5 and 20 minutes, depending on softness of butter).

Add eggs, one at a time, combining between additions. Do not let mixture split. Mix through until just combined. Do not overmix.

Sift flour and baking powder together. In a separate bowl, combine milk and vanilla bean paste. Add half the flour mixture and half the milk mixture to the butter mixture. Fold in chopped strawberries and strawberry syrup.

Add remaining flour mixture and remaining milk mixture. Fold through white chocolate buds.

Using an ice-cream scoop, spoon mixture into cupcake foils. Bake for 30 minutes, turning tray around once at 15 minutes.


Whip the butter until slightly pale and creamy. Then add icing sugar and cream on high speed for further 5–10 minutes.

Add egg whites, lemon juice and strawberry syrup. Cream an additional 3 minutes.


Use a piping bag with a round nozzle to pipe strawberry scented frosting on cooked cupcakes. Decorate with sugar fairy wings, sprinkled with edible

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