Strawberry Crunch Cupcakes (Print Version)
# Ingredients:
01 -
12 Golden Oreo cookies.
02 -
160g (1¼ cups) cake flour.
03 -
60g (⅓ cup) sugar.
04 -
¼ teaspoon salt.
05 -
1 teaspoon baking powder.
06 -
⅛ teaspoon baking soda.
07 -
1 large egg, room temperature.
08 -
60g (¼ cup) vegetable oil.
09 -
80g (⅓ cup) sour cream or buttermilk.
10 -
60g (¼ cup) butter, melted and cooled.
11 -
1 teaspoon vanilla extract.
12 -
10g (2 tbsp) freeze dried strawberry pieces.
13 -
200g (1 cup) fresh strawberries.
14 -
5g (1 tsp) lemon juice.
15 -
40g (¼ cup) sugar for filling.
16 -
2.5g (1 tsp) corn starch.
17 -
10 plain vanilla cookies.
18 -
200g (1¼ cups) white chocolate, melted.
19 -
200g (1 cup) cold butter.
20 -
300g (1⅓ cups) cold cream cheese.
21 -
5g (2 tsp) strawberry powder.
# Instructions:
01 -
Preheat oven to 180°C (350°F) fan assisted. Line cupcake tray with 12 liners.
02 -
Sift flour, baking powder and soda. Add salt, sugar and dried strawberry pieces.
03 -
Add sour cream, egg, melted butter, oil and vanilla. Whisk until combined.
04 -
Place one Golden Oreo in each liner, top with batter filling ¾ full.
05 -
Bake 18-20 minutes until done. Cool 10 minutes in pan then transfer to rack.
06 -
Cook chopped strawberries with sugar and lemon. Add cornstarch mixture until thickened.
07 -
Process cookies and dried strawberries into crumbs.
08 -
Core cupcakes, fill with strawberry filling, frost with cream cheese frosting, coat in crumbles.
# Notes:
01 -
Use kitchen scale for best accuracy.
02 -
Cake flour gives softer texture than plain flour.
03 -
Can make components ahead of time.