Recipe: Strawberry and Lemon White Chocolate Cakes

INGREDIENTS

• 6 tbsp (3/4 stick) unsalted butter
• 1 cup brown sugar

• 1 egg
• 1 egg yolk
• 1/2 cup buttermilk
• 2 tsp vanilla extract
• 1/2 tsp grated lemon zest

• 1 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt

• 1/2 cup white chocolate chips
• For strawberry cakes: 8 ounces strawberries, sliced
• For lemon cupcakes: 3 tsp grated lemon zest

INSTRUCTIONS

1. Pre-heat oven to 350 degrees F. Line a cupcake tin with muffin liners, or grease an 8×8 cake pan.
2. In a bowl, combine egg, egg yolk, buttermilk, vanilla, and 1/2 tsp lemon zest. Mix lightly.
3. In a separate bowl, combine flour, baking powder, baking soda, and salt. Mix well. 
4. In a large bowl, combine butter and brown sugar. Mix on medium speed until fully combined.
5. Slowly add the buttermilk mixture to the butter and brown sugar, using an electric mixer to fully combine.
6. With the electric mixer on low speed, gradually incorporate the flour mixture into the large bowl, adding it in thirds.
7. Once completely combined, stir in white chocolate chips and either sliced strawberries or 3 tsp lemon zest (depending on which version you are creating).
8. Fill muffin cups half-way full with the lovely batter.
9. Bake for 20 minutes, or until the cakes are golden brown and pass the toothpick test.