Ingredients
For the Cupcakes:
2 cups all-purpose flour
4 tablespoon cornstarch
2 cups sugar
1 teaspoon baking powder
1 cups vegetable oil
1 cup milk
4 eggs (lightly beaten)
2 teaspoon vanilla extract
For the filling:
1 cup strawberry jam
For topping:
6 oz white chocolate
For the frosting:
4 oz. cream cheese-softened
4 oz. white chocolate- melted
1½ cup heavy whipping cream
1 teaspoon vanilla extract
1 cup (or more) powdered sugar
⅓ cup strawberry jam
For garnish:
3 tablespoon strawberry sauce
2 tablespoon strawberry jam
white chocolate shavings
Instructions
Preheat the oven to 350 degrees F, and line your cupcake pans with your liners.
In a large bowl mixed together dry ingredients (flour, sugar, cornstarch, baking powder)
In lightly beaten eggs add wet ingredients (oil, milk, vanilla extract) and mix well.
Add dry ingredients and mix until it’s evenly combine.
Fill the cupcake liners about ⅔ full.
Bake until a toothpick inserted in the center of a cupcake comes out clean (it takes about 15- 20 minutes) Let the cupcakes to cool completely.
With the sharp knife cut the cone and fill the cupcakes with strawberry jam(1-2 teaspoon of strawberry jam per cupcakes) cut the tops and place them back onto filled cupcakes.
Melt white chocolate and spread with the spoon over the cupcakes. To make the frosting,
melt white chocolate over a double boiler and set aside to cool.
Beat heavy whipping cream until soft peaks form, add powdered sugar and vanilla and continue mixing on high speed until stiff peaks form, mix in strawberry jam and set aside.
Beat cream cheese until fluffy then add it to heavy cream, mix until smooth, then gradually add cooled melted white chocolate and mix until combined.
Frost the cupcakes and store in the fridge. Before serving drizzle cupcakes with the mixture of strawberry sauce and jam and garnish with white chocolate shavings.
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