These jam-filled cupcakes are topped with frosting made of whipped white chocolate ganache and freeze-dried strawberries.
Cupcakes taste best within a day or two of baking, but you can store the cakes and icing separately in the refrigerator for up to three days.
BAKING PAN ADVICE
No need for a cupcake pan for this one! Our decorative paper cups are oven - and freezer - safe. Biodegradable and eco-friendly, they’re great for gifts and parties.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, heat heavy cream in a small saucepan on medium heat until it comes to a boil. Turn off the heat and pour the cream into a large bowl with white chocolate. Let the mixture sit for 20 seconds. Using a whisk, slowly stir the cream and chocolate together until the chocolate is completely melted. Place white chocolate ganache in the refrigerator and use a spatula to stir occasionally. It will thicken as it cools.
Preheat oven to 325°F. Take out 3 eggs from your refrigerator. In a medium bowl, sift cake flour, baking powder, baking soda, and salt (for cupcakes). In a large bowl, using an electric mixer or whisk, beat eggs for 1 minute on medium-high, until they start to look pale and frothy. Add granulated sugar and beat for another 5 minutes. Add vegetable oil and beat for 1 minute. Reduce the speed to low, and alternate adding the flour mixture and milk, beating until *just* combined.
Line up 18 cupcake cups on a baking sheet. Divide the batter evenly among cupcake cups, filling each two-thirds full. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Remove from baking sheet and let cool completely on a wire rack. (Frosting will melt if cupcakes are not cool!) Using a cutting board and small knife, finely chop freeze-dried strawberries until they resemble a powder.
Sift confectioner’s sugar into a medium bowl and set aside. Remove chilled white chocolate ganache from refrigerator. With a whisk or electric mixer on medium speed, beat ganache for a minute. Slowly add confectioner’s sugar and salt (for frosting) and continue to beat until fully incorporated and airy. Add chopped freeze-dried strawberries. Chill for 5 minutes in the refrigerator.
Using a small sharp knife, cut a hole a half inch deep in the center of the top of each cupcake. Angle the knife inward so that the shape of the cut-out resembles a triangle. Reserve the cut-outs. Fill each hole with a half-teaspoon of strawberry jam. Cut the tip off the triangular cut-out and place the top back on the cupcake, covering the jam.
Frost cooled cupcakes using the piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inward with frosting. Enjoy!