White Chocolate Cupcakes with Strawberry Frosting
Adapted from Gourmet Traveller
Serves 12 regular size muffins

NOTE: The strawberry frosting is ok but I like a more traditional buttercream better (recipe follows at end if you are interested).

125 gm (8.82 tablespoons) soft unsalted butter
110 gm (1/2 cup) sugar
3 eggs
80 gm (6 chocolate squares, 6 ounces) white chocolate, melted
110 gm (3/4 cup) all purpose flour
1 teaspoon baking powder

Strawberry frosting
250 gm (about 18 tablespoons) soft unsalted butter
1 cup powdered sugar, sifted
150 gm (about 7 medium) strawberries, puréed and strained

Using an electric mixer, beat butter and sugar until light and fluffy, add eggs one at a time, beating well after each, then add the melted white chocolate
and stir to combine. Sift flour and baking powder over cake batter and fold in until combined. Line muffin tins with 12 paper cases, then divide mixture among cases and bake at 150F/180C for 20 minutes or until cakes spring back when lightly pressed.

For strawberry frosting, using an electric mixer, beat butter until pale and fluffy, add icing sugar and beat until soft peaks form, then add strawberry purée
and beat until combined. Spread or pipe frosting over cupcakes and serve. Cupcakes will keep in an airtight container for up to 3 days.
If you want to try a more traditional buttercream frosting recipe, this is one I use often.

Traditional Buttercream Recipe
Adapted from Magnolia Bakery
Makes enough for 12 cupcakes

1/2 cup (1 stick) unsalted butter, softened
3-4 cups confectioners’ sugar
1/4 cup milk
1 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 2 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of a good spreading consistency. You may not need to add all of the sugar.