White Chocolate Cupcakes
As promised here is our winner’s cupcake. These cupcakes are seriously awesome, don’t believe me? Ask Caryn Crandall and her family!
White Chocolate Cupcake:
1 and 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons of unsalted butter softened
3/4 cup granulated sugar
2 large eggs
6 ounces guittard white chocolate melted
1 teaspoon vanilla
1 cup plus 2 tablespoons whole milk
Raspberry Buttercream:
1 stick and 2 tablespoons of unsalted butter
2 teaspoons of vanilla extract
10-15 fresh raspberries (to taste)
3 cups of powdered sugar
Cupcake:
Preheat oven to 325 degrees.
Mix together flour baking powder salt in a bowl and set aside.
Cream butter and sugar in stand mixer. Add one egg at a time and then vanilla.
Melt white chocolate in the microwave at 50% heat for 45 seconds stir and repeat until smooth. Let cool to room temperature.
Add a 1/3 of flour mixture and the white chocolate. Add the rest of flour and then add the milk.
Fill cupcake liners 2/3’s full and then bake for 8-10 minutes. Recipe should yield around 15 cupcakes.
Frosting
Put softened butter in stand mixer with vanilla and add raspberries one at a time until mixed in well then add powdered sugar to desired consistency.
Once cupcakes are cool frost and decorate with extra raspberries.
Enjoy!
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SWEET!!! Beautiful. Following on Google+ also. Linda Crafts a la mode
To quote my cupcake-loving granddaughter, "YUMMMMMMM" 🙂
These looks absolutely DELICIOUS! Definitely going to give this recipe a try!
Has anyone ever made this as a cake instead of a cupcake??
No, but it would be delicious. You would have to change cooking time.
Delicious white chocolate cupcakes, I love to have a bite, thanks for sharing with Hearth and Soul blog hop. pinning.
What pretty cupcakes! They look absolutely delicious. Thank you for sharing them with us at the Hearth and Soul hop. I've pinned them too 🙂