Strawberry-White Chocolate Snack Cakes

I meant to post these ages ago...  While what i thought were the last strawberries were kicking around the greenmarket...

However, during my last trip there, i noticed something strange - a lot of people still had strawberries...  strange but true.  Therefore, rather than save this for next summer, i'm sharing it now, at the end of this summer...
I suspect you could make these with any kind of berries, so while the it may be late in the season for strawberries, i'm still recommending you find a way to make these...  because summer's nearly over and big chunky sweaters are all the rage for fall (so say the fashion blogs) and whats better for hiding a few extra lbs than big chunky sweaters?


So even if you think that you detest white chocolate, do yourself and those around you a favor and make these anyway.

Thank me later.

Strawberry-White Chocolate Snack Cakes
courtesy of Cake Keeper Cakes, via All that's left are the crumbs, with modifications by me

1 egg
1 egg yolk
1/2 cup sour cream
1/2 tsp grated lemon zest
2 tsp vanilla extract

1.5 c all purpose flour, divided
1.5 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

6 tbsp (3/4 stick) unsalted butter, softened
3/4 c sugar

8 oz strawberries, stemmed and sliced
3/4 c white chocolate chips


Heat the oven to 350°F.

Prepare a regular-sized muffin tin (i used cupcake liners...)

Combine the butter and sugar in a large mixing bowl and cream with an electric beater until fluffy. 

Combine the egg, egg yolk, sour cream, lemon zest and vanilla in a separate bowl

Combined 1.25 cups of flour, baking powder, baking soda and salt in a medium bowl.

With the mixer on medium-low speed, pour the egg mixture into the butter/sugar bowl in a slow stream and beat together until combined.

Then, turn the mixer down to low speed and add the flour mixture, a little at a time, mixing well after each addition. Once all of the flour has been added, mix for 30 seconds on medium.

Combine the strawberries and remaining 1/4 c flour in a bowl and toss to coat. Add white chips in and toss again.

Gently fold the berries and chocolate into the batter.

divide batter between 12 muffin cups.

bake until golden and a toothpick inserted in the center comes out clean, ~22 - 25 minutes. 

Allow to cool some before eating.
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