VANILLA CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM FROSTING

 

  • Cooking Time: 20
  • Servings: 12
  • Preparation Time: 20

Ingredients

  • VANILLA CUPCAKES:
  • 1 1/4 c all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c sugar
  • 6 TBSP unsalted butter at room temperature
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1/2 c whole milk
  • WHITE CHOCOLATE BUTTERCREAM FROSTING:
  • 3 large egg whites at room temperature
  • 3/4 cup sugar
  • pinch of salt
  • 1 c unsalted butter at room temperature and cut into about 16 pieces
  • 6 oz white chocolate, melted.

Directions

  • Preheat oven to 350 degrees F.
  • Line your standard 12 cup muffin pan with papers.
  • Whisk together flour, baking powder and salt.
  • In a separate bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy; about 3 minutes.
  • With the mixer now on low, beat in the eggs, one at a time.
  • Add the vanilla.
  • Alternate the flour mix (in 3 additions) with the milk (in 2 editions); beginning and ending with flour.
  • Beat on low until just combined.
  • Scrape down the sides of the bowl and continue beating on medium-high until no traces of flour remain.
  • Divide the batter evenly into the muffin cups, filling about three-fourths full. Bake until the tops are lightly golden and a toothpick inserted into the center comes out clean; about 18-20 minutes.
  • Let cool on wire rack for 5 minutes.
  • Transfer the cupcakes to the wire rack and cool completely, about an hour.
  • Combine the egg whites and sugar in a glass bowl.
  • Set over a pan of simmering water and heat the mixture, whisking constantly until the sugar is dissolved and the mixture reaches a temperature of about 160 degrees F.
  • Remove the bowl from the saucepan and with an electric mixer on high speed, beat until fluffy and cooled to room temperature.
  • This should take about 6 minutes, and the egg whites should hold stiff peaks.
  • Turn the mixer to low speed and add the salt and butter, a few pieces at a time.
  • Beat well after each addition.
  • Add the melted chocolate and beat until combined.
  • Use right away.

Notes

Categories: Cupcakes 

Website Credit: http://www.frommysweetheart.com/

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