Strawberries & cream (and white chocolate....)

Strawberry and white chocolate baby cakes with white chocolate ganache

Last weeks recipe was based on the delicious combination of strawberries and chocolate. As berries are so good at the moment, I couldn't resist using them again. So... this week the theme is similar, but with white chocolate instead of milk chocolate.

White chocolate isn't really, chocolate, is it. My Dad loves good chocolate - can't stand white chocolate. So I made his by replacing the white chocolate with blueberries and no white chocolate ganache.

Makes about 30 mini cupcakes

Ingredients:
White chocolate ganache
1/3 cup thickened cream
90g white chocolate, chopped into small pieces

Cupcakes (recipe adapted from Exclusively Food)
2 tsps 10ml freshly squeezed lemon juice
1 tsp vanilla bean paste
1 cup low fat milk
1/2 cup rice bran oil
1 large egg
2 cups self-raising flour
2/3 cup caster sugar
130 g white chocolate, chopped into small pieces
200g strawberries


Method:
Chocolate ganache
To make the ganache, put cream in a microwave safe jug and put it in the microwave on medium for one minute. Stir, then return to microwave for another 30 seconds. Remove from microwave and add chocolate, stirring regularly until chocolate is melted and incorporated. Put aside to cool.


Cupcakes
Preheat oven to 190 degrees Celsius. Grease and/or line mini cupcake pans with patty/muffin case.

Place the vanilla, lemon juice, milk, oil and egg in a bowl and whisk to combine. Set aside.

In a large bowl, place flour, sugar and white chocolate in a large bowl. Mix until just combined. Add strawberries and stir.

Fill cupcake pans with batter and place in oven for 10-12 minutes, rotating half way through to ensure even baking. Test for doneness by inserting a toothpick into the centre of a cupcake, if it comes out clean, the cupcakes are done. Remove from oven to cool, before turning out onto a wire rack to cool further.

Once cooled completely, ice them with white chocolate ganache.