White Chocolate Strawberry Shortcake Cupcakes

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Preheat oven to 325 degrees. Line cupcake tins with 24 cupcake liners and set aside.

White Chocolate Almond Sour Cream Cake

1 box white cake mix

1 cup flour

1 cup sugar

3/4 tsp salt

1-1/3 cups water

2 Tbsp veggie oil

1 tsp vanilla

1 tsp almond extract

1 cup sour cream

5 ounces white chocolate, melted and cooled to room temperature

4 egg whites, room temperature

This recipe was adapted from Edna De La Cruz’ White Almond Sour Cream Cake (WASC)

In bowl of mixer place Cake mix, flour, sugar and salt, mix until combined. Add water, oil, vanilla, almond extract, sour cream, melted white chocolate and egg whites, mix on low for 30 seconds and then turn mixer up to medium and mix for 3 minutes.

Add 1/4 cup of batter to lined cupcake pans and bake for 18-22 minutes or until toothpick inserted in center of cupcake removes clean. Let cool in tins on wire racks for 10 minutes, then remove from tins and let cool completely on wire racks.

Filling

24 washed and stem removed Strawberries

Once cupcakes are cool, remove some of the center of the cupcake(no need for anything fancy to do this I use an apple corer that I picked up at the dollar store or you can use a small knife) being careful to not go through the liner. Stuff each cupcake with 1 whole strawberry.

White Chocolate Almond Buttercream

8 ounces white chocolate, melted and room temperature

8 ounces cream cheese, room temperature

1/2 cup butter, room temperature

2 cups powdered sugar

1 tsp vanilla

1 tsp almond extract

In bowl of mixer, beat cream cheese and butter until creamy and fluffy. Add powdered sugar, room temperature melted white chocolate, vanilla and almond extract, continue to mix until combined and fluffy.

Once your cupcakes have cooled and been stuffed frost and decorate. ENJOY:)

 

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