#1. Frozen White Chocolate Strawberry Cupcakes
I came up with the idea for these because I love the mixture of flavors in Strawberry Pretzel Salad which has a pretzel crust, a cream cheese layer, and a strawberry jello layer with strawberries. The cupcakes are white chocolate cheese cupcakes. I created the recipe as a variation off of the Black Bottom Cupcakes I recipe at allrecipes.com. There is an egg in the cream cheese mixture that is swirled in. I made them with farm fresh eggs which is why that part is very yellow. Using other eggs it won’t be that yellow, but if you don’t want any yellow than using only the egg white. If you omitted the egg from the cream cheese mixture, it should also turn out fine. When cooled cut off the top to create a flat surface to put the ice cream on.
White Chocolate Cheese Cupcakes:
1 3/4 c. flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. coffee, weakly brewed
1/2 c. sour cream
3 Tbsp. vegetable oil
1 Tbsp. vinegar
1 tsp. vanilla
8 oz. cream cheese, softened
1/3 c. sugar
3 oz. white chocolate, chopped
Mix together the dry ingredients: flour, sugar, baking soda, and salt. In a different bowl mix the coffee, sour cream, oil, vinegar, vanilla and egg and add to the dry ingredients.
Divide batter among 12 cupcakes in prepared cupcake pan.
Mix together cream cheese and sugar. Stir in egg and white chocolate. Put a couple spoonfuls on top of cake batter for each cupcake and gently swirl to mix in slightly.
Bake in over preheated to 350 for 20-25 minutes.
Let cool. Cut off the rounded tops to make a flat surface. Place in freezer.
Whipped Strawberry Ice Cream Filling:
2 c. strawberry ice cream
1/2 c. strawberries, chopped
1 c. whipped topping
In mixed whip strawberry ice cream with berries and whipped topping. Transfer to bowl and freeze until hard. When firm spread onto frozen cupcakes and place back into the freezer.
Click to go to recipe for White Chocolate Cream Cheese Frosting which I’ve previously posted.