I know the frosting is sometimes really sweet but then I think what is a cupcake without the frosting as I eat the cupcakes because of the buttercream :-)
As you can see in my blog I have lots of cupcake recipes.
I must say these ones were really so good.
The cupcake itself was really yumm and the frosting , that was just super I think the flavour of the butter cream was so good maybe because of using fresh strawberries that any artificial flavour.
I was in a hurry and then it was only later I realized that the butter cream had to be kept in the fridge. And I didn't had time to keep it so long. But i think I won't do that next time I will do as the recipe said keep the butter cream in the fridge for a hour or two and then pipe them onto the cupcake.
219 gm Selfraising flour
1 tsp of baking powder
A pinch of salt
90 gm Butter
150 gm sugar ( I only added 80 gm sugar)
2 tsp lim juice
Gtrated zest from half a lime
80 ml cream
120 gm white chocolate finley chopped
120 gm strawberries chopped in chunks plus few for garnishing
For Strawberry Buttercream.
120 gm butter in room temperature
500 gm powder sugar
1 tsp of vanilla extract
4 to 6 strawberries
Preheat the oven for 180° c.
Sieve the flour,baking powder and salt in a bowl.
Add the butter and sugar in a another bowl and using a electric hand mixer ,beat till they are pale in color and fluffy.
Add the lime juice and the grated lime zest.
Add the eggs one by one and beat continue to beat.
Add the third from the sieved ingridients and beat /whisk in a higer speed. Add the half of the cream and beat every thing very well. Add the rest of the flour and the cream and beat everything well.
Add the chopped white chocolates and the strawberry chunks and fold everything carfully.
Divide the batter in 12 muffin Case and bake for 18 to 22 minutes ( Just check as it depends on your oven)
When the cupcakes are baked remove them from the pan and leave it to cool.
For the butter cream.
Add the butter into a bowl and beat them with a electric handmixer till they are very smooth.
Add half of the icing sugar and beat everything well.
Add the vanilla extract.
Using a fork mash up the strawberries, add half of them into the butter cream and beat them in a high speed for 3 to 5 minutes.
If you think the butter cream is too thick or dry add a bit more mashed strawberry. (you might not have to use the whole strawberry mash)
Keep the butter cream in the fridge for 1 to 2 hours.
And then pipe them on top of the cooled cupcakes , garnish with a strawberry on top and serve to your family and friends and enjoy.