Last week literally “took the cake” as one of the busiest of our summer. Ending with a big bang on Thursday evening, we spent the night celebrating the grand unveiling of our friend Renee‘s children’s photography studio here in the Windy City. We haven’t mentioned much about it until now, but the hubs and I have been taking an active role this entire summer in prepping the smashin’ new space with glossy fixtures, original photo art, and floor-to-ceiling crisp, white curtains on a ceiling track (a personal favorite of ours, as many of you know by now).
To toast the occasion, I served up a batch of home made cupcakes for the kids (and adults alike) – my first attempt at from-scratch mini cakes. As a bona fide lover of all things cupcakes (going so far as to replacing our own wedding cake with these just-our-size treats), I am happy to report that the recipe was a hit! After receiving a few high fives (why, thank you, 500 Cupcakes), we felt it was only fair to dish the recipe with you.
- White Chocolate & Strawberry Cupcakes
- For the cakes:
1 cup (2 sticks) softened sweet butter
1 cup superfine sugar
2 cups self-rising flour
1 tsp. baking powder
1 tsp. strawberry extract
1/2 cup white chocolate chips
- For the frosting:
1 cup softened cream cheese
1 /2 cups sifted confectioners’ sugar
1 tsp. vanilla extract
3 tbsp. softened sweet butter
3 tbsp. chopped fresh strawberries
Preheat the over to 350F. Place 18 baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, eggs, and strawberry extract in a medium bowl. Beat with an electric mixer until light and creamy (about 2-3 minutes). Stir in the chocolate chips. Spoon the batter into the cups (about 2/3 full), and bake for 20 minutes. Remove pans from oven and allow to cool for 5 minutes before removing cupcakes to cool on a rack. To make the frosting, beat the cream cheese, confectioners’ sugar, vanilla, and butter until smooth and creamy. Stir in the chopped strawberries. Spread frosting on top of the cupcakes. They can be stored in an airtight container for up to 2 days, or freeze for up to 3 months. Makes 1 1/2 dozen.
Luckily, the cupcakes didn’t last long, so I can’t attest to the freezing theory. However, I substituted regular ol’ vanilla extract in place of the suggested strawberry and the usual granulated sugar instead of superfine for the cakes with no problem. Because I planned on filling the bellies of several hungry children, I doubled the recipe, which in turn somehow tripled the amount of cupcakes made. Not sure how that math checks out, but the more cake the merrier, I say. Mmm.