Strawberry and rosemary red cupcakes with white chocolate buttercream frosting

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Delicious dome-shaped cupcakes that has been prepared without the silicone baking dome tray (just follow the recipe to find out how to create your own 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.


Strawberry and rosemary red cupcakes with white chocolate buttercream frosting
Preparation time
Cooking time

Ingredients

For 1 Dozen(s)

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

Ingredients for the frosting

  • 120 g soft butter
  • 0.5 cup powdered sugar
  • 150 g white chocolate
  • some drops of red food dye

Strawberry and rosemary red cupcakes with white chocolate buttercream frosting Directions

  1. Melt the butter together with the chopped rosemary. Cook on low heat for a few minutes without burning the butter. Turn off the flame and let it cool completely.
  2. Clean the strawberries and blend them with the immersion blender and set aside.

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  3. In a bowl add eggs and sugar. Mount for 5 minutes until they become light and frothy.

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  4. Then turn off the mixer, add the strawberries and mix gently with a spoon.

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  5. Combine the sifted flour together with the yeast 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 are well incorporated.

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  6. 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.

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  7. 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.

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  8. For the buttercream frosting, beat the soft butter until it becomes light and frothy, add the white chocolate (previously melted and cooled down) mixed with the food dye and mount again. At this point add the powdered sugar and mount until the ingredients are well combined.

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  9. Decorate the cupcakes with the chocolate buttercream, decorate with some fresh rosemary and serve when needed.

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Nutrition facts

(vegetarian)
Per Serving

Reviews

5
Monday, 29 May 2017
Amazing photo and amazing cupcake. I'm so in love with your buttercream work. - JanetK

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