It’s always nice to give someone a treat or a gift “just for” and tends to mean a bit more than when it’s for a holiday or special occasion.
These cupcakes I was originally going to make for a new friend who loves white chocolate, but things kinda fell through, so instead I have made them this weekend, just for
I wasn’t really happy with the frosting. It was tasty, but nothing great and definitely not worth a “wow,” but the cupcakes themselves are subtle and sweet and most definitely something worth trying again.
White Chocolate Cupcakes
Source: Baking Bites
1 1/2 cups flour
1 tsp baking powder
1/2 teaspoon salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4 oz white chocolate, melted
1 tsp vanilla
1 cup plus 1 tablespoon milk
Preheat oven to 325F. Place liners in cupcake pan
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time then the melted chocolate and vanilla.
Working in two or three additions, alternate adding in the milk and flour mixture, making sure the flour is last. Mix just until well blended.
Divide batter into prepared pan and bake 20-25 minutes or until tester comes out clean.
Allow to cool on a wire rack.
And just in case you want to try the frosting yourself…
Chocolate Buttercream Frosting
Source: Magnolia Cookbook
(this recipe is divided cause it would have made way too much…)
3 tablespoon milk
4 1/2 ounces chocolate melted
1/2 teaspoon vanilla
1 1/2 sifted powdered sugar
Cream the butter in a medium sized bowl. Add in the milk and blend well. Mix in the chocolate and beat until well incorporated. Add the vanilla and beat for three minutes. Gradually beat in the sugar until you reach the desired taste and consistency.
Once the cupcakes have cooled completely, frost as desired and sprinkle with more white chocolate. Enjoy.
I was pretty happy with these. Not only did I get to practice with my new decorating tips, but these really are great cupcakes.