Soft and fluffy vanilla cupcakes filled with homemade strawberry compote, frosted with pink eggless white chocolate mousse frosting and topped with dark chocolate covered strawberries. These cupcakes are guaranteed to have strawberry goodness in each bite! 

It's almost Valentine's day (or Galentine's day) and these cupcakes are the most delicious thing you can make right now! They are very easy to make and taste way better than any bakery cupcakes. The strawberry compote filling just takes the cupcakes to another level! It's completely homemade, fresh, quick and super easy to make! You can also use the compote as a topping for any other desserts. The white chocolate eggless mousse frosting is a type of stabilised whipped cream frosting. It's very light but tastes amazing! I prefer this frosting over the American buttercream frosting because it’s not too sweet. Last but not the least, we have dark chocolate covered strawberries! The cupcakes are incomplete without these little treats on the top. I drizzled some more chocolate on the strawberries.

‍

‍

WHY YOU WILL LOVE THESE STRAWBERRY CUPCAKES?

1. Easy to make. Only a handful of ingredients are needed.
2. They are super soft, light and fluffy in texture. Fresh homemade strawberry compote in the middle makes them even more incredibly moist and drool worthy.
3. The assembled cupcake is a complete show stopper. This is probably one of the best cupcakes, I have ever made. Perfect for any occasion.

‍

‍

WHAT YOU’ll NEED TO MAKE THESE AMAZING STRAWBERRY CUPCAKES 

This recipe consists of three parts:

1. Vanilla cupcakes 
2. Homemade strawberry compote
3. Light Pink Eggless white chocolate mousse frosting

INGREDIENTS FOR VANILLA CUPCAKES 

Ingredients for this recipe are very simple but remember, always use good quality ingredients to get the best results. This recipe makes 12 cupcakes.

• All purpose flour: you can use regular all purpose flour. Important thing is to measure it correctly. Use a digital scale to measure it but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Caster Sugar: For sweetness 
• Unsalted butter and vegetable oil: I always love the buttery taste in cupcakes but at the same time I need softness in them when cold. Butter gives flavour and oil gives softness when cold. You can make them in advance and they will stay moist and softer for several days in the fridge if stored in an airtight container. It is best if you are using unsalted butter because you can control the amount of salt according to the recipe requirement.

‍

‍

• Eggs: Use eggs at room temperature 
• Baking powder: It is used to make them rise.
• Salt: Little bit of salt is used to balance the sweetness.
• Vanilla extract: The main ingredient. Always use good quality vanilla extract.
• Buttermilk: It's an important part of baking. It works as a leavening agent and makes cupcakes light and fluffy. You can use store-bought. I used homemade buttermilk here. Take 1/2 cup milk (at room temperature) and add 1 1/2 tsp lemon juice, stir to mix and set aside for 10 minutes before adding to the batter.

INGREDIENTS FOR STRAWBERRY COMPOTE

• Strawberries (hulled & sliced in halves): Fresh strawberries are the best but you can use frozen strawberries instead especially when strawberries are not in season. Don’t thaw, If you are using a frozen one.
• Salt: It is used to balance the tartness and sweetness.
• Granulated sugar: It is added to slightly sweeten the sauce. I only added 3 tbsp of sugar here because I don’t want to take away the strawberry’s natural flavour, but you can add more.
• Water
• Lemon juice: It is added to enhance the flavour and offset some sweetness.
• Cornflour/ Cornstarch: It is added to make compote thick

‍

‍

INGREDIENTS FOR LIGHT PINK EGGLESS WHITE CHOCOLATE MOUSSE FROSTING

• Whipping cream: It is best to use whipping cream or 35% cream (double cream) because any cream less than 35% fat content will not whip or does not work better. I used whipping cream here. Whipping cream gives a smooth and creamy texture to this frosting.
• Icing sugar/ powdered sugar
• Vanilla extract 
• White chocolate: Always use good quality chocolate

EQUIPMENTS REQUIRED 

• Electric hand mixer
• 12 cup muffin tin
• Large mixing bowl
• Small saucepan

‍

‍

HOW TO MAKE VANILLA CUPCAKES 

Step 1: All ingredients should be at room temperature.

Step 2: Sift all purpose flour, salt and baking powder into a large bowl. Whisk together and set aside.

Step 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.

Step 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).

Step 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.

‍

‍

HOW TO MAKE STRAWBERRY COMPOTE

Step 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 one,don’t thaw.

Step 2: Cook the strawberries, granulated sugar, lemon juice and 2 tbsp water in a small saucepan over medium heat until the strawberries become soft. 

Step 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. 

Step 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. 

Step 5: Remove from the heat and set aside to cool completely. The mixture will thicken as it cools.

‍

‍

HOW TO MAKE LIGHT PINK EGGLESS WHITE CHOCOLATE MOUSSE FROSTING

Step 1: First make a white chocolate ganache. 

1. 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 over heat 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.

Step 2: 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.

Step 3: Take a half cup of whipped cream and add into the cooled white chocolate ganache and fold it gently until well combined.

Step 4: 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.

Step 5: Fill the piping bag with this frosting fitted with a 1 M nozzle. 

‍

‍

ASSEMBLY

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

‍

‍

TIPS FOR PERFECT CUPCAKES!

• Always use room temperature ingredients to keep an even consistency of the batter-like eggs, butter, and buttermilk.
• Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, use proper measuring cups and spoons. Spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour. 
• To make the batter mixture well-mixed, add flour and buttermilk alternatively.
• To get the proper top, fill the cupcake liners only 2/3 full otherwise they will overflow.
• Cakes are usually baked at 180C for conventional oven and 160C to 165C for fan oven but when you bake cupcakes, you need to reduce the oven temperature by 10-15C especially in a fan assisted ovens; to get flat tops, to get perfectly baked cupcakes and to avoid over-browning. But again every oven is different! You will have to experiment a little bit with your oven.

TIPS FOR PERFECT WHITE CHOCOLATE GANACHE!

• Don’t let even a drop of water into the bowl of ganache, otherwise, you will end up with a gritty chocolate ganache.
• Always use good quality chocolate, cheap chocolate results in a grainy ganache.

‍

‍

• Use a glass or a ceramic or a metal bowl to make the ganache. Don’t use a plastic bowl, or you'll end up with a grainy ganache.
• Use a rubber spatula or spoon for stirring and mixing. Don’t use a whisk, it can change the texture of your chocolate ganache.

TIPS FOR PERFECT FROSTING!

• It is best to use whipping cream or 35% cream(double cream) because any cream less than 35% fat content will not whip or does not work better. I used whipping cream here. Whipping cream gives a smooth and creamy texture to this frosting.
• Don’t over whip the frosting as it will become grainy. Stop beating when just stiff peaks form.
• The white chocolate ganache should not be warm as the frosting will become lumpy.
• Follow the instructions to make the perfect frosting.
• If the weather is hot, place your mixing bowl inside a bowl that is filled with ice cubes.
• Always use a chilled mixing bowl and chilled cream before beating.
• If the weather is hot, after you make this frosting, cover it with plastic wrap and place it in the fridge for 30 minutes or more. It will hold its shape and then you can frost your cupcakes.

‍

‍

FAQ

CAN I MAKE THEM IN ADVANCE?

You can bake them one day in advance but keep them in an airtight container. They will stay fresh and moist. You can make Strawberry compote in advance and keep it in the fridge in an airtight container. 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 be good.

HOW TO STORE VANILLA CUPCAKES?

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.

‍

‍

HOW TO STORE STRAWBERRY COMPOTE?

You can store leftover compote in the fridge for up to 2 weeks in an airtight container.

WHAT ARE THE OTHER OPTIONS TO USE STRAWBERRY COMPOTE?

The options are endless! It can be used on top of ice cream. It can be used with double cream or greek yoghurt in the morning. It can pair with everything like cheesecake, pancakes, french toast, waffles and pound cake.

HOW TO STORE WHITE CHOCOLATE & WHIPPED CREAM FROSTING?

To get the best results, use it right away after whipping. It can stay stable in the fridge for two days but keep it in an airtight container. Before assembling the cake, if the frosting looks grainy, add 1 tsp of whipping cream and give it a good mix with a spatula. It will become fluffy again.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!
Happy Baking!