baking

White Chocolate Cupcakes

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Here is a recipe for white chocolate cupcakes that I have tried and resulted in delicious cupcakes. I used a cupcake recipe which includes sour cream. Sour cream results in cupcakes that are light in texture and most importantly, moist. To make this a white chocolate cupcake, I added white chocolate chips in the cupcake batter. So delicious. I added 1/2 cup of melted white chocolate in the frosting. However,  keep in mind that the white chocolate might make the frosting a bit stiff. Making sure to fold in the melted white chocolate will help. Also adding a little bit of milk to the frosting if it becomes stiff will also help.

So let’s get started!

Here are the ingredients that you will need:

3/4 Cup Sugar
1/2 Cup Butter
2 Eggs
1 3/4 Cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1 tsp of vanilla extract
1 cup of sour cream
1 cup of white chocolate chips

Preheat oven to 325 degrees. Line a cupcake pan with cupcake liners. I made mini cupcakes and this batch makes approximately 48 mini cupcakes.

Cream together the butter and the sugar until fluffy.
Add in the eggs and mix until well combined.
Add the vanilla and mix.
Add the flour, salt and baking powder.
Add one cup of sour cream and mix.
Fold in the white chocolate chips.
Fill each mini cupcake liner about ¾ full with batter.
Bake for 20 minutes at 325 degrees or until a toothpick inserted in the center comes out clean.

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To make the white chocolate frosting, you will need:

1 cup of unsalted butter, at room temperature
3 cups of powdered sugar
1 teaspoon of vanilla extract
1/2 cup of melted white chocolate chips

Beat the butter for at least one minute.
Add vanilla extract and beat for another minute.
Add powdered sugar, one cup at a time, while beating.
Fold in the melted white chocolate. Add a little milk if the frosting ends up a little stiff.
Place in piping bag and pipe onto cupcakes.

A delicious and heavenly white chocolate cupcake display.

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I am happy and grateful for birthday celebrations.

baking

White Wedding Cupcakes

These White Wedding cupcakes are so delicious! So moist and so smooth. I found the recipe for these white wedding cupcakes on Recipegirl.com for both the cupcakes and the frosting.

The ingredients, in addition to the white cake mix, are flour, sugar, vanilla extract, egg whites and sour cream. It is definitely the sour cream that makes the difference. The cupcakes are basically doctored up white cake mix, but they are delicious!

I made these cupcakes last year for a November birthday girl and they were a hit. Not only are these cupcakes elegant, but they are delicious.

For the White Wedding cupcakes, you will need:
1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

1. Preheat your oven to 325°F. Place cupcake liners in cupcake pans. This recipe makes 36.
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add the remaining ingredients and beat with a hand mixer for 2 minutes, or until well blended.
3. Fill cupcake liners with batter about ½ full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

The frosting is just 4 ingredients.

For the frosting you will need:
3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream

1. In a large bowl, cream together sugar and butter on low speed. Mix until well blended.Add the powdered sugar and increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes.

I added sliced almonds on some of the cupcakes and they made the cupcake even more delicious.

Try this cupcake recipe!

Today I am grateful for sharing good times with good friends.

baking

Almond vanilla cupcakes

So many cupcakes, so little time. Really, I need an intervention. But it was a special occasion. You know, Valentine’s day. The LOVE day. I had to make something special. So I did. I made Almond vanilla cupcakes. So good, you don’t even have to put frosting on it, it’s that good. Seriously, my son wanted to eat them with NO FROSTING… unheard of. I did too! Even more unheard of…

So onto the recipe for Almond vanilla cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup of sour cream

-In a separate bowl, whisk the flour, baking powder and salt. Set aside.
-Using a hand blender, blend the room temperature butter and sugar until fluffy.
-Add in the eggs, one egg at a time, while beating.
-Add the vanilla and almond extract and stir. If you want to add color, like I did for Valentine’s day, you can add 1/2 teaspoon to 1 teaspoon of your choice of food coloring now.

I added 1 teaspoon of red coloring. 1 teaspoon of red food coloring makes the cupcakes look like this:

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-Mix in the flour and sour cream into the batter alternately, starting and ending with the flour. Be careful not to over-mix or you’ll end up with hard batter.
-Place liners in a cupcake pan. Fill liners until 1/2 way or 3/4 way full.
-Bake at 350 degrees for 18 to 20 minutes.

Let them cool and decorate with frosting and sprinkles!

Enjoy!

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