Howdy ya'll! It's Marilla from Cupcake Rehab. Lyns asked me to post my most recent cakes on here, and it's been a while... so I had to look for my password and login info, but I found it! So here we go...
WHITE CHOCOLATE ALMOND CUPCAKES
First you get:
- ¾ cup butter
- 1 ½ cups sugar
- 2 eggs
- 1 ½ teaspoons almond extract
- ½ teaspoon vanilla extract
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 ½ cups flour
- 1 ¼ cups milk
- ½ cup white chocolate chips, or white chocolate chunks (small)
- Preheat the oven to 375 degrees F.
- Cream butter at medium speed until smooth. Add sugar and beat until well mixed.
- Add two eggs, beat until smooth.
- Combine flour, baking powder and salt in a bowl and whisk to “quick sift” them.
- Add extracts to butter/sugar/egg mixture. Mix well.
- Then add flour mixture and beat until nice and smooth.
- Fill cupcake liners about ¾ full, and sprinkle some white chocolate chips on the tops of each. Bake until cakes are golden brown, about 20-15 minutes.
WHITE CHOCOLATE BUTTERCREAM
- 2 sticks (½ pound) unsalted butter, softened
- 12 ounces white chocolate, melted and cooled slightly
- 2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy.
- Beat in the melted white chocolate. Add the confectioners’ sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.
The liners can be found here at Lyns’ site, Sweet Cuppin Cakes Bakery & Cupcakery Supplies. I halved the cupcake recipe and got exactly 12 cupcakes. I made about ¾ the amount of frosting, and I omitted the vanilla extract. I topped them with sliced almonds and voila! Donesky.
One note of caution: white chocolate frosting is notoriously unstable. You will have to add either shortening or more sugar to keep it stiff. Don’t say I didn’t warn you when your frosting is in puddles on top of your cakes.