One of the gals at work got married this past weekend. Because it was so close to the holidays, as a group we decided to throw her a work party after the wedding. I got so excited to take on the challenge of throwing her a work party! I knew I wanted to do cupcakes because when you do something at work its much easier and faster to have cake in cup. And honestly ... .who doesn't love cake??!!? When I asked her if she wanted chocolate or vanilla she responded 'white chocolate' and I went 'YAY! Something new!!'
I searched and searched and found the perfect recipe.
White Chocolate Cupcakes
For the cakes:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
1 tablespoon pure vanilla extract
8 ounces high-quality white chocolate, chopped bar or chips
1/2 cup unsweetened coconut milk
5 large egg whites
For the frosting:
6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
4 1/2 ounces high-quality white chocolate, chopped bar or chips
Up to 2/3 cup confectioners' sugar, to taste (see note)
Position an oven rack to the center of the oven and preheat it to 350 degrees. Line two 12-cup muffin tins with paper liners, 12 in one and 6 in the other.
Whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream together the butter, sugar and vanilla until very light and fluffy, about 3 minutes.
Melt the white chocolate in a double boiler. When it's just warm to the touch, stir it into the butter mixture on low speed, just until combined--it may separate a bit, but it will come back together. With the mixer on low, alternate adding the flour mixture and the coconut milk in three batches until well-blended. Transfer the batter to a medium bowl.
Clean and dry the bowl of the mixer. Whip the egg whites on medium high speed until they reach soft peaks, about 4 minutes. Gently fold the egg whites into the batter in three additions.
Fill the muffin cups no more than 3/4 of the way full with the batter. Bake one tin at a time until a toothpick just comes out clean and the tops spring back when lightly touched, about 20 minutes. Invert the cupcakes onto a cooling rack, then turn them right side up and let them cool completely.
To make the frosting, beat the cream cheese, butter, vanilla and salt together until light and smooth. Melt the white chocolate in a double boiler and cool until it is just warm to the touch. Scrape the white chocolate into the cream cheese mixture and beat to combine. Taste the icing and check the texture--if you like your icing sweeter and with a bit more body, add in some confectioners' sugar. If the frosting is too soft to spread, refrigerate it for about 20 minutes and then whip it for 30 seconds before using. Ice the cupcakes generously and decorate as you wish.
The iced cupcakes can be kept in an airtight container in the refrigerator for up to 4 days
Link to original recipe
http://pieceofcakeblog.blogspot.com/2010/05/white-chocolate-cupcakes.html
I searched and searched and found the perfect recipe.
White Chocolate Cupcakes
For the cakes:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
1 tablespoon pure vanilla extract
8 ounces high-quality white chocolate, chopped bar or chips
1/2 cup unsweetened coconut milk
5 large egg whites
For the frosting:
6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
4 1/2 ounces high-quality white chocolate, chopped bar or chips
Up to 2/3 cup confectioners' sugar, to taste (see note)
Position an oven rack to the center of the oven and preheat it to 350 degrees. Line two 12-cup muffin tins with paper liners, 12 in one and 6 in the other.
Whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream together the butter, sugar and vanilla until very light and fluffy, about 3 minutes.
Melt the white chocolate in a double boiler. When it's just warm to the touch, stir it into the butter mixture on low speed, just until combined--it may separate a bit, but it will come back together. With the mixer on low, alternate adding the flour mixture and the coconut milk in three batches until well-blended. Transfer the batter to a medium bowl.
Clean and dry the bowl of the mixer. Whip the egg whites on medium high speed until they reach soft peaks, about 4 minutes. Gently fold the egg whites into the batter in three additions.
Fill the muffin cups no more than 3/4 of the way full with the batter. Bake one tin at a time until a toothpick just comes out clean and the tops spring back when lightly touched, about 20 minutes. Invert the cupcakes onto a cooling rack, then turn them right side up and let them cool completely.
To make the frosting, beat the cream cheese, butter, vanilla and salt together until light and smooth. Melt the white chocolate in a double boiler and cool until it is just warm to the touch. Scrape the white chocolate into the cream cheese mixture and beat to combine. Taste the icing and check the texture--if you like your icing sweeter and with a bit more body, add in some confectioners' sugar. If the frosting is too soft to spread, refrigerate it for about 20 minutes and then whip it for 30 seconds before using. Ice the cupcakes generously and decorate as you wish.
The iced cupcakes can be kept in an airtight container in the refrigerator for up to 4 days
Link to original recipe
http://pieceofcakeblog.blogspot.com/2010/05/white-chocolate-cupcakes.html
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.