White Chocolate Strawberry Cupcakes

in the milk just until combined. Do not overmix. Whisk in 14 cup of reduced strawberry puree making sure there are no lumps at the bottom of the bowl. Batter will be slightly thick.
Pourspoon the batter into the liners. Fill only 23 full to avoid spilling over the sides when baking. Bake for 2022 minutes or until a toothpick inserted in the center comes out clean. For about 35 mini cupcakes bake for about 1113 minutes same oven temperature.
Allow the cupcakes to cool completely before frosting.
When the cupcakes are nearly cool melt the white chocolate for the frosting Place chopped white chocolate in a microwavesafe bowl I usually use a glass liquid measuring cup and microwave in 20second increments stirring after every 20 seconds until completely smooth. Set it aside to cool at room temperature for 20 minutes. Be sure the melted white chocolate has cooled for 20 minutes so its still melted but not scorching hot which would melt the butter.
Make the frosting Using a blender or food processor process the freezedried strawberries into a powdery crumb. You should have around 12 cup. Set aside. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners sugar and strawberry powder. Stir the cooled white chocolate so that it is smooth and then add it to the buttersugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream vanilla extract and salt. Beat for 1 minute until combined. Taste. Add 1 more Tablespoon of heavy creammilk if needed to thin out if desired. Add another pinch of salt if frosting is too sweet.
Frost cooled cupcakes and serve. I
used Wilton 8B piping tip and nestled a white chocolatecovered strawberry in the center.
Cover and store leftovers in the refrigerator for up to 5 days.