White Chocolate and Strawberry Muffins with Swiss Meringue Buttercream
Ingredients:
Muffins:
- 170 grams of white chocolate
- 500 millilitre of milk
- 430 grams of flour
- 1 teaspoon of baking powder
- 1 pinch of salt
- 230 grams of butter
- 250 grams of sugar
- 4 eggs
- Vanilla extract
- 200 grams of strawberries
Buttercream:
- 6 egg whites
- 256 grams of sugar
- 454 grams of butter
- 227 grams of white chocolate
For the muffins separate the eggs, mix the yolks with the sugar till you have a foamy mixture which changed in colour. Add the vanilla extract, flour, baking powder, milk, butter and white chocolate to it. Mix it well.
Beat the egg whites till you have a stiff foam. Mix the egg whites to the other mixture, be really careful not to break the whites to much. In the end add the strawberries as well and fold it into the batter.
Pour the mixture in muffin forms and bake them.
For the buttercream separate the eggs. Place the egg whites in a heatproof mixing bowl. Whisk the sugar into the egg whites, then set the bowl over a saucepan filled with simmering water over medium heat. Do not let the bottom touch the water.
Whisk the whites and sugar constantly until the sugar dissolves and the mixture has thinned out. About 4 minutes, till the temperature is 71 Celsius!!
Transfer the mixture to the bowl of a stand mixer and start to beat right away. On medium- high speed, beat the mixture until stiff glossy peaks form and the meringue is not warm to the touch.
On medium speed start to add the butter, 1 tablespoon at a time. Wait for the butter to fully mix in, before you add some more. After all the butter has been added, add slowly the melted white chocolate and your colouring if you use any.
Your buttercream should be thick, silky and really creamy. Place the cream into a piping bag and decorate your muffins.
Enjoy!!
