Berry White Cupcakes

The inspiration for these cupcakes was, of course the great Barry White.  When I think of his music I think romance.  Which leads me to think of the white chocolate covered strawberries my husband and I enjoy around valentines day.  I love the decadence of smooth and creamy white chocolate with the acidic, slightly sweet strawberry.  These were all of those things wrapped neatly in a cute cupcake!  So, here is the recipe!

Berry White Cupcakes
Ingredients:
1 1/2 Cups Cake Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
Approximately 5-6 Strawberries
3 oz. White Chocolate (I prefer Ghiradelli)
1 stick Unsalted Butter (room temperature)
3/4 Cup Sugar
2 Eggs (room temperature)
1 teaspoon Vanilla
1/3 Cup Evaporated Milk
1 stick Butter (room temperature)
1 1/2 Cups Powdered Sugar
1 teaspoon Vanilla
1 oz White Chocolate
Evaporated Milk as needed

Directions:
Preheat oven to 350 degrees.  Line muffin pan with paper cups and spray lightly with olive oil.
Remove stems, roughly chop then puree strawberries.  Set aside.
Melt 3 oz. of white chocolate let cool to room temperature.
Cream unsalted butter and sugar until smooth.  Add eggs 1 and at a time and blend until incorporated.
Add white chocolate, vanilla and strawberry puree.  Blend until incorporated.
Alternate adding flour mixture and evaporated milk, ending with four mixture.  Mix only until fully incorporated.
Bake for approximately 20 minutes until done.  Cool on wire racks.
While cupcakes are cooling, prepare the frosting.
Melt 1 oz. white chocolate and let cool to room temperature.
Blend butter and powdered sugar and vanilla until well blended and fluffy.  Add evaporated milk as needed for correct texture.  Add white chocolate and blend until incorporated.  Frost cooled cupcakes and garnish with 1/2 strawberry.  Enjoy!