This recipe comes from The Giant Book of Chocolate, and I was drawn to it because it was a filled cupcake recipe, but it only had two step.
See, most filled cupcake recipes make you bake the cake, and then either inject the filling inside with a special tool (which I clearly don't have) or cut out a piece of the top, place the filling inside, and then replace part of the lid. This method also requires frosting them to cover up the marks.
So when I found this recipe, which baked the cupcakes with the filling already inside, I thought I'd give it a shot.
I was a little bit skeptical at first, since if this really worked, why would anyone bother with those recipes? But they really did turn out well and I'd definitely experiment with this recipe in the future.The only slight problem with the recipe was the white chocolate chips - I used a poor quality product, and it didn't integrate with the batter the way it should have. They weren't bad, just not perfect. That said, these are a great little recipe, not too difficult and they look really professional, especially when you tell people there is strawberry inside!
Tip of the Day: Use multicolored cupcake liners to add a fun little decoration to your already beautiful cupcakes.
Recipe:
White Chocolate Strawberry Muffins:
1.5 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup butter, melted
1/2 cup milk
1 egg
1/2 tsp vanilla
1.5 cups white chocolate chips
1/2 cup strawberry jam
Beat the butter, milk, egg and vanilla until well mixed.
In a separate bowl combine flour, baking powder, salt and sugar.
Stir the milk mixture into the dry ingredients.
Stir in the chocolate chips.
Spoon 3/4 of the batter into a 12 cup muffin pan prepared with paper liners.
Spoon 1 tsp of jam into each muffin, making a hole in the batter (not all the way down).
Top with remaining batter, covering jam completely.
Bake on 350 for 25 to 30 minutes.
They sound really great. I'll have to give that one a try. I love white chocolate.
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