I am so sorry for being absent for over a week. I have been busy traveling for work, baking for birthday parties, and celebrating my boyfriends 25th! No worries, though, I am back…and with a fabulous recipe to share!
I made these cupcakes for my cousins birthday this month. These decadent white chocolate cupcakes are topped with a yummy strawberry vanilla swirl frosting and can add the perfect touch of “girly” to any party.
Enjoy the recipe! xoxo
White Chocolate Cupcakes
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 (1 ounce) squares white chocolate, chopped
- 1/2 cup hot water
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 3 eggs
- 1 cup buttermilk
- Preheat oven to 350 degrees F.
- Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
- In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature. You can also melt the chocolate in your microwave for 1 min (in incriments of 30 seconds)
- In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition.
- Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1/2 teaspoon vanilla.
- Pour batter into cupcake liners and bake for 18-22 minutes. The tops will be slighlty browned.
- 2/3 cup butter, at room temperature
- 1/2 teaspoon vanilla extract
- 2 1/4 cups confectioners’ sugar
- 2 tablespoons heavy cream
Beat 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners’ sugar. Add the cream and whip on high speed until light and fluffy.
Strawberry Frosting (From MarthaStewart.com)
- 1/2 cup whole frozen strawberries, thawed
- 1 cup (2 sticks) unsalted butter, firm and slightly cold
- Pinch of coarse salt
- 3 1/2 cups confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
For the two-tone frosting effect, I used the same technique from my “Paintball Cupcakes” (http://fontgirl.wordpress.com/2010/09/17/paintball-cupcakes/)
Til next time, Stay Sweet!!