Chocolate Covered Strawberry Cupcakes

FOR VANILLA CUPCAKES 

• 1 1/4 cup (163 g) all-purpose flour 
• 3/4 cup (150 g) caster sugar 
• 1 tsp (4 g) baking powder
• 1/4 tsp salt
• 1/4 cup (57 g) unsalted butter, softened 
• 1/4 cup (50 g) vegetable oil 
• 1 tsp vanilla extract
• 2 UK medium-sized eggs at room temp (Weight without shell = 102 g)
• 1/2 cup buttermilk (1/2 cup or 115 ml milk + 1 1/2 tsp lemon juice)

FOR STRAWBERRY COMPOTE

• 200 g (1 cup) fresh strawberries or frozen (hulled and sliced in halves)
• 2 tsp lemon juice
• 3 tbsp granulated sugar 
• a pinch of salt
• 3 tbsp water, divided
• 1 tsp corn starch/cornflour

FOR LIGHT PINK EGGLESS WHITE CHOCOLATE MOUSSE FROSTING

• 500 ml (2 cups) Whipping cream, Divided
• 1/4 cup (4 tbsp) Icing sugar/powdered sugar
• 150 g (approx. 1 cup) white chocolate 
• 1/2 tsp vanilla extract

FOR DECORATION

• 12 fresh strawberries 
• 150 g (about 1 cup) dark chocolate 54% or milk chocolate 
• 1 tsp coconut oil

FOR VANILLA CUPCAKES 

1. All ingredients should be at room temperature.
2. Sift all purpose flour, salt and baking powder into a large bowl. Whisk together and set aside.
3. Beat butter for one minute then add sugar in two batches, beat these for at least 2 minutes on medium. Add in vanilla extract then oil and beat for 1 minute. Then add eggs (one at a time), and beat after each addition. Make sure to scrape the bowl so the butter gets well mixed in.
4. Add in dry ingredients and buttermilk. Alternate these 2 ingredients, start with dry ingredients and end on dry ingredients, beat on low after each addition until it is combined (avoid over mixing).
5. Take a 12 cupcakes tin and line it with cupcake liners. Each liner should be 2/3 full with the filling. Bake in the preheated fan oven at 150C/302F (For a conventional oven, 170C/338F) for 18-20 minutes or until a toothpick inserted in the centre comes out clean. Leave on a wire rack to cool completely.

FOR STRAWBERRY COMPOTE

1. Wash the strawberries, then trim and chop them into halves or quarters. Fresh strawberries are the best to use but frozen strawberries can also go well. If you are using frozen ones, don’t thaw.
2. Cook the strawberries, granulated sugar, lemon juice and 2 tbsp water in a small saucepan over medium heat until the strawberries become soft. 
3. Slow down the heat, bring it to a simmer and allow to simmer for 3-4 minutes, stirring constantly. Break up some of the strawberries as you stir. 
4. Whisk the 1 tsp cornstarch and 1 tbsp water together until all the cornstarch has dissolved. Add into it and cook for a minute or until almost thick glossy sauce with a few chunks of strawberries is ready. 
5. Remove from the heat and set aside to cool completely. The mixture will thicken as it cools.

FOR LIGHT PINK EGGLESS WHITE CHOCOLATE MOUSSE FROSTING

1. First make a white chocolate ganache. The ratio of white chocolate to whipping cream will be 3:1. 
2. Chop the chocolate into small pieces and place them in a heat safe bowl (take a bowl that fits on top of the saucepan). Place a bowl over that small saucepan with 1” or 2” of water. Make sure that the water does not touch the bottom of the bowl.
3. When chocolate melts, add 1/4 cup (50ml) of room temperature whipping cream or double cream (or heavy cream) into the melted chocolate. Stir the ganache constantly and gently until it is smooth (about 30 seconds).
4. Once they are well combined, remove from the heat (don’t overheat the ganache). Set aside to cool it at room temperature. Stir it after every one minute as it sets when cooled so it remains even and smooth like dulce de leche or fudge. You can also make ganache in the microwave. Combine chocolate and cream in a microwave safe bowl and microwave it for 15 seconds then at 10 seconds intervals, stir in between until the chocolate has melted and the mixture is smooth and creamy.
5. Chill the large mixing bowl. Pour chilled whipping cream (450 ml) into the chilled bowl then add icing sugar and vanilla extract, whip on medium until soft peaks form.
6. Take a half cup of whipped cream and add into the cooled white chocolate ganache and fold it gently until well combined.
7. Now add this mixture and a small drop of red food gel colour to the prepared whipped cream and beat again until stiff peaks form.
8. Fill the piping bag with this frosting fitted with a 1 M nozzle. 

ASSEMBLY

1. Wash the strawberries and pat dry with a clean kitchen towel. Make sure strawberries are completely dry before dipping as water prevents the chocolate from sticking completely. 
2. Place the chopped chocolate & coconut oil in a microwave safe bowl and melt in the microwave for 20 seconds first, then in 15 seconds increments, stirring after each increment until completely melted and smooth.
3. Hold each strawberry by the green leafy part and dip it into the melted chocolate, moving it around to get an even coating. Remove the excess then place it onto the baking mat. Allow the chocolate to set in the fridge for 20 minutes.
4. In the meantime, Cut out the middle part of cooled cupcakes by using any medium sized piping nozzle or a small knife. Halfway deep through the cupcake, gently pull out the nozzle and clean it before the next use. Fill the middle part of the cupcakes with strawberry compote.
5. Fill the piping bag with white chocolate mousse frosting, fitted with any nozzle of your choice. I used here 1 M piping nozzle. Make swirls of frosting onto the cupcakes.
6. After 10 minutes, take out the chocolate coated strawberries from the fridge and drizzle some more melted chocolate to make them extra fancy (optional). Place on the top of piped cupcakes. Repeat the same with the rest of the strawberries and cupcakes.

NOTES

1. These cupcakes remain moist and fresh for up to 3-4 days in the fridge if you keep them in an airtight container. You can also freeze them without frosting for up to 1-2 months. Separately wrap in cling wrap then keep them in a zip lock bag and freeze. Take out to thaw for 1 hour to bring them to room temperature before decorating them.
2. You can store leftover strawberry compote in the fridge for up to 2 weeks in an airtight container.
3. You can make the frosting a day in advance but keep it in an airtight container. Before assembling the cupcakes, if the frosting looks grainy or separated, add 1 tsp of whipping cream then you will have to give it a short whip and it will become fluffy again.
4. To get the best results, use white chocolate mousse frosting right away after whipping. It can stay stable in the fridge for two days but keep it in an airtight container.