White Chocolate Cupcakes

My bible study leader, Lydia, is a huge lover of chocolate. I, however, am not. I don’t like the consistency very much and much prefer the textures and flavors of a bold vanilla or lemon, but, being the people pleasing person that I am, I promised her a delicious white chocolate cupcake recipe for her annual girls holiday party. I went last year and felt terrible for eating all of her delicious food, including some to-die-for potato soup and not bringing anything of my own. This year, I was going to bring one of my own creations…well, not necessarily my own, but something that I had baked myself.

From the lovely allrecipes.com, I found this recipe for white chocolate cake and dug in! It seems a little complicated at first glance, but I yielded 2 and a half dozen, icing included, in a little over an hour baking at full speed.

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. Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. I always sift my dry ingredients with my great-grandmother’s trick, to stir it quickly with a fork. Sifting is beyond a pain, so this quickens the process. Quite a bit. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature. 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. Fill cupcake pan and bake for my magic cupcake number – 21 minutes.

White chocolate icing:

  • 6 (1 ounce) squares white chocolate, chopped
  • 2 1/2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract

In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely. In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake. Enjoy.

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