I can’t frost anything to save my life. I’ll eat the stuff out of the tub like a champ but my skills stop there.
So first I tried to do little white chocolate roses on top, because roses are romantic, pretty, and seemed like they wouldn’t be too hard…
Yeah. I couldn’t get a steady stream (flow?) of frosting at all so this happened. At one point I ended up spraying a wad of frosting all over the stove. I really shouldn’t say this, but, yes, it was like a giant zit burst in the kitchen. Gross. Sorry.
Then I figured it would just be easier to do some kind of basic swirly thing…
And it looks like an elf took a giant white chocolate dump.
In the end, I just took a butterknife to it. It’s how these things always end sooooo…yeah. Definition of insanity and all.
Oh, and this adorable little strawberry heart? I can’t even. Let’s just say that this was the ONLY one that came out looking like a heart. But it’s a pretty bangin’ little heart if I should say so myself, so I’ll take it.
Look at that poor frosting bag. Totally did not deserve to die like that.
But you know what? Totally worth it. I want to wrap myself up in this white chocolate buttercream and cuddle up in front of a roaring fire. It may not be dressed up like one of those fancy, photoshopped frosting jobs on the cover of a magazine, but it knows what I really like.
And, wow…I know I totally ignored the cupcakes themselves thanks to this frosting shitshow…but these CUPCAKES.
Strawberries and basil…prove that love is real.
But let’s not forget that Valentines’ Day is all about love and chocolate, after all (yes, white chocolate counts, you haters). And pink things. Obviously.
Tender, moist strawberry basil cupcakes with white chocolate buttercream.
- 1 1/2 c brown or white rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
- 1/2 t salt
- 1 T baking powder
- 1 t xanthan gum or psyllium husk powder
- 4 eggs
- 1 1/2 c white sugar, divided
- 1 c butter
- 1/2 c almond milk
- 1/2 t vanilla
- 1 c sliced strawberries
- 1/4 c packed fresh basil leaves
- a few drops of red food coloring (optional, depending on how pink you want it)
- 2 c white chocolate chips
- 1 c (2 sticks) butter
- Puree the strawberries and basil together in a food processor.
- Place the puree in a saucepan over medium low heat. Add 1/2 c white sugar and stir occasionally for about 5 minutes, or until it begins bubbling.
- Reduce heat to low and simmer for 10 minutes. Remove from heat and let cool.
- Combine all dry ingredients. Set aside.
- Cream the butter, eggs, and remaining white sugar.
- Add the milk, vanilla, and strawberry mixture. Mix well.
- Add the dry mixture bit by bit, beating until smooth.
- Spoon batter into prepared cupcake cups and bake for 30 minutes at 350 degrees.
- For the frosting, melt 1 c butter over low heat and stir in the white chocolate chips. Whisk until smooth, then remove from heat.
- Allow the frosting mixture to come to room temperature, then beat with an electric mixer until fluffy.
Adapted from this recipe from Barefeet in the Kitchen