White Chocolate Strawberry Cupcakes

Bahan-bahan (14 porsi)

• 1 and 3/4 cups (207g) cake flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 1/4 cup (60g) sour cream or plain yogurt, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/3 cup (80ml) whole milk, at room temperature
• 1/4 cup reduced strawberry puree (see note)*
• 1 cup (about 25g) freeze-dried strawberries*
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar
• 6 ounces (170g) white chocolate, melted and slightly cooled (see note)*
• 1/4 cup (60ml) heavy cream, half-and-half, or milk, at room temperature
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• optional: fresh strawberries coated with 2 ounces melted white chocolate