- flour - 1 1/2 cups
- baking powder - 1 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- unsalted butter, room temperature - 1/4 Cup
- sugar - 3/4 Cups
- eggs, room temperature - 2 pieces
- white chocolate - 120 grams
- vanilla extract - 1 1/2 teaspoons
- milk, room temperature - 1 glass
- strawberry ice cream - 1 To taste
- thick cream - 2 cups (vanilla cream)
- vanilla sugar - 2 items. spoons (vanilla cream)
- vanilla extract - 2 teaspoons (vanilla cream)
1. Melt white chocolate and cool to room temperature. Preheat the oven to 160 degrees. Fill the form for muffins with paper liners. In a medium bowl, mix the flour, baking powder and salt. In a large bowl, beat the butter until light. Add the sugar and whip. Add the eggs, one at a time, and whip. Stir with melted chocolate and vanilla extract. Add 1/3 of the flour mixture to the bowl and mix. Add half the milk and mix, then add the rest of the flour and milk (half the remaining flour, the remaining milk, the remaining flour). 2. Put 2 tablespoons of dough into each paper insert. Bake the cake for 20-22 minutes. Allow to cool completely. 3. Prepare the cream. Beat cream with a mixer at high speed until they become very thick. Add the vanilla sugar and continue to whisk. Stir with vanilla extract and beat. In cooled cupcakes, make grooves in the center and fill with strawberry ice cream. 4. Decorate with vanilla cream. Garnish with fresh strawberries and serve.
Servings: 6-8