Panasonic Australia's The Ideas Kitchen provides recipes and tips on how to get the most out of their convection microwave ovens, bread makers, rice cookers, and other Panasonic appliances.

White Chocolate & Strawberry Cupcakes

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White Chocolate & Strawberry Cupcakes

This cupcake recipe is perfect for strawberry lovers. It uses white chocolate and fresh strawberries in the cupcake batter and freeze dried strawberries in the icing to deliver a satisfying strawberry hit! Baked to perfection in the Panasonic NN-CT56 3-in-1 Convection Microwave Oven.

Ingredients

Cupcake Batter

  • 95 g unsalted butter melted
  • 180 g self-raising flour sifted
  • ¼ tsp baking powder
  • ½ tsp vanilla extract
  • 150 g caster sugar
  • 110 ml milk
  • 100 g strawberries roughly chopped
  • 70 g white chocolate roughly chopped
  • fresh strawberries to decorate

Strawberry Icing

  • 20 g freeze dried strawberries
  • 170 g unsalted butter softened
  • 330 g icing sugar sifted
  • 40 ml cream
  • 1 tsp vanilla extract
  • pinch of salt

Instructions

  • Preheat oven to Convection 160°C.
  • In a large mixing bowl whisk together the melted butter, self-raising flour, baking powder, vanilla extract, caster sugar and milk until just combined. Fold through the strawberries and white chocolate.
  • Arrange 9 disposable aluminium cupcake liners on the enamel tray, and place paper cupcake liners in each. Evenly distribute the cupcake mix between the 9 liners.
  • Place the enamel tray into the oven and dial in 20 minutes, press start.
  • When the cupcakes are done, remove from oven and allow to cool for 5 minutes. Then transfer the cupcakes onto a wire rack to cool completely.
  • When the cupcakes are cool, make the icing. Using a food processor or blender, blitz the freeze-dried strawberries into a powder. Set aside.
  • In a large mixing bowl, use an electric beater to beat the butter on medium for 2 minutes. Add the icing sugar, strawberry powder, cream, vanilla extract and a pinch of salt. Beat on low for 30 seconds, then switch to high and beat for a further 2 minutes.
  • Transfer icing to a piping bag fitted with a decorative nozzle. Pipe icing on the cupcakes and top with a strawberry.