Add sugar and beat until light and fluffy, about 3 minutes. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. And yet, this white chocolate buttercream is an exception. Add about a third of the dry ingredients to the butter/sugar and beat to combine. I adore this recipe. If so, how would you recommend these be stored? It must be the richness of the buttercream and the vanilla, while the sweetness is kinda subtle. My nephew is allergic to eggs but wants the white chocolate flavour…. I researched this recipe by accident since I have an unsuccessful white chocolate whipped cream frosting in my fridge (part white chocolate and heavy cream) and then I gave this recipe a try, since I only have left over bluuberry filling, I decided to swirl it on top. Lastly, fold the egg mixture into the batter. Hello Beth, Do you think it would be ok to bake these a day before? Light and fluffy with a soft, tender yet flaky crumb. These white chocolate cupcakes are cupcakes for the true white chocolate lover! I strongly suggest greasing your liners for these cupcakes. These moist white chocolate cupcakes are infused with sweet white chocolate goodness. Cupcakes are light and fluffy. Cake Decorating for Beginners - Masterclass, Rich Shortcrust Pastry -Pâte Sablée (Creaming Method), Classic Puff Pastry from Scratch - Pate Feuillettee, Melt the white chocolate in the microwave or. I definitely used a measure to measure out the suggested amount of batter into each case, and my tins are of the right size. I also think coconut extract would be good and will try on the next go around. Have a picture you'd like to add to your comment? I never thought White Chocolate cupcakes would taste this good. Thanks but I have just added it at the end as I needed to get the cake finished, I think the directions need to be a bit clearer. The texture is perfect and the are not overly sweet. I’ve also heard of UK bakers using all purpose flour with a bit of added cornstarch to approximate cake flour. We’re going to retest the recipe right away based on your and others’ comments and will be back in touch. The frosting will cover all of the cupcakes if you make a small swirl. This is gonna be on my recipe folder. This is your basic but beautiful chocolate cupcake recipe that I use as the basis for a lot of my cupcake creations. I suggest using a finely chopped bar of white chocolate, white chocolate discs, or other brands of white chocolate chips (I like the ones from Lily’s). In a small bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. White chocolate lovers: this recipe is for you! Mix in the melted white chocolate (it should be cool enough to touch) until just combined. All materials used with permission. I was looking for a simple cupcake recipe for a baby shower and found yours. It works great for measuring how much you’re actually putting into the cupcake papers. Your frosting sounds divine. Beat 3 cups (375 grams) of confectioner's/icing sugar and 1/3 cup (75 grams) of softened butter in an electric mixer until you get a smooth consistency. Hi! Really looking forward to hearing which recipe on the site you try next. We’ll tweak the recipe so as to make certain there’s no messy overflow. Oh, one more thing, use an ice cream scoop. These cupcakes are for the true white chocolate lover! (3) I have no reason to ever look for or try another white cake recipe again. Mix in the melted white chocolate (it should be cool enough to touch) until just combined. Peter, you’ll see that you alternate the flour and milk mixtures in step 5. Line twelve 3-by-1 1/2-inch muffin cups with paper liners. The use of cake flour resulted in a soft and fine crumb. I chose not to do a filling in them, and topped them with a maple sugar frosting. Notify me of follow-up comments by email. Don’t be alarmed if the cupcakes don’t rise appreciably or if they fail to turn golden brown. Add vanilla and salt - and mix some more. These cupcakes are good and easy to make. And thanks, too, for the kudos on this recipe. The cups should not be more than 2/3 full. Use a double boiler to melt white chocolate. This cupcake stood its ground. You are more than welcome and please do let us know! All company, product and service names used in this website are for identification purposes only. Bake them until just done - over-baking can dry them out. If filling the cupcakes, place about 3/4 cup jam in a pastry bag fitted with a plain tip about 1/2 inch wide. I also take some to work and the people who … If you’ve never made cupcakes before, be sure to read my post on how to make cupcakes. Dressed in a rich soft white chocolate buttercream and sprinkled with white chocolate chips for that added luxury. Nadia, I’m so sorry you had a difficult time with the baking of the cupcakes. Wonderful to hear it! Originally published June 21, 2013.–Renee Schettler Rossi. That was a little frustrating, but next time I will not fill the cups as much. Bring a skillet of water to a simmer over medium heat. I would store them in the refrigerator and allow them to come to room temperature before serving. (For an especially professional look, use an ice-cream scoop to top each cupcake with the frosting, then use a small spatula to smooth each portion of frosting into a dome.) Mix in the melted white chocolate (it should be cool enough to touch) until just combined. I did use excellent vanilla and vanilla bean, and will in the frosting as well, can’t hurt might help ;0) I can’t wait for them to cool so I can frost them! They are lovely and flat so easy to frost and the tops have a crispy texture and the inside so light!


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