White Chocolate Strawberry Cupcakes

Does anyone else love 99 Cent stores as much as I do? There are a few that are pretty grungy that I refuse to shop in... but then there's the Newport Beach 99 Cent store... *heaven*. Because what can be run down and gross in Newport Beach? Nothing.

I love 99 cent stores because of all the baking aisle steals! They always have honey, pure maple syrup, obscure candies, cookies and chocolate chips. Last time I went I bought two containers of THESE . I've bought them before at the market and they were over $4, so at 99 cents I had a mini freakout in the aisle (my fiance is always a little scared at how I get over a good deal). 

My amazing deal inspired these White Chocolate Strawberry Cupcakes. And they were delicious. Just the right amount of white chocolate to bring out extra sweetness in the frosting and cake. 

Enjoy!

(hey Cupcake... nice profile!)

White Chocolate Strawberry Cupcakes

(makes 24 cupcakes)

INGREDIENTS

1 1/2 cups sugar

1 stick (8 tablespoons) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1/2  cup vegetable oil

4 large egg whites
3/4 cup Nestle Mini White Chocolate morsels (or other white chocolate chips)

DIRECTIONS:
1.  Mix butter and sugar together with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract.

2.     2. Sift together the flour, baking powder and salt.

3.     3. Whisk together the milk, oil and egg whites in a medium bowl. Alternately add the milk mixture and the flour mixture, mixing thoroughly after each addition, and ending with the flour. Stir in the white chocolate morsels. Fill the cupcake liners ½ - ¾ way full.

4.     4. Bake for 15-19 minutes, or until the cupcakes are well risen and a toothpick inserted into the cake should come out clean. Cool in pan for 2 minutes, then transfer to a wire rack to cool completely.

Strawberry Buttercream Frosting

INGREDIENTS

2 sticks butter, 1 cup, room temperature

½  cup shortening

½ cup strawberry preserves

2  teaspoons vanilla extract

1/2 teaspoon of raspberry extract (optional)

6 cups powdered sugar

4 TBSP. Heavy Cream

DIRECTIONS:

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add extracts and strawberry preserves and combine well.

2. Add in all 6 cups of sugar, mixing thoroughly. Add 2-4 Tablespoons of heavy cream to soften the frosting.

3. Put frosting into a pastry bag fitted with a large circle tip, and pipe frosting onto the cooled cupcake. Add more white chocolate morsels to garnish.