Langsung ke konten utama

Vanilla Cupcakes with White Chocolate Buttercrea


Ingredients

Cake:

  1.  1 3/4 cups plus 2 tablespoons flour
  2.  3/4 teaspoon baking powder
  3.  1/4 teaspoon salt
  4.  3/4 cup butter, at room temperature
  5.  1 1/2 cups sugar
  6.  3 eggs
  7.  3/4 cup whole milk
  8.  3/4 teaspoon fresh lemon juice
  9.  1 1/2 teaspoons vanilla extract


Frosting:

  1.  6 ounces white chocolate, chopped
  2.  4 eggs whites
  3.  1 cup plus 2 tablespoons sugar
  4.  1 cup plus 2 tablespoons butter, at room temperature
  5.  1 1/2 teaspoons vanilla
  6.  1 cup white chocolate chips


Instructions


  1. Preheat oven to 350º. Line muffin tins with paper liners.
  2. Whisk together flour, baking powder and salt.
  3. In large bowl, beat the butter and sugar on medium speed till light. Add eggs, one at a time, scraping bowl between additions. Mix together milk, lemon and vanilla. Add half this mixture to the batter. Mix until just blended, scraping down sides of bowl if necessary. Add half the dry ingredients and mix in well, followed by the remaining milk mixture, then the rest of the flour. Scrape down sides of bowl between additions.
  4. Divide batter into 14 or so spots in the muffin tins. Bake in the middle of the oven about 15 minutes (mine took 23 minutes) or till tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes then remove to rack to finish cooling.
  5. Melt the white chocolate in a microwave safe bowl, gently in the microwave…use 15-30 second intervals, stirring till melted. Cool to room temperature.
  6. Combine the egg whites and sugar in bowl of mixer. Place bowl over pot of simmering water so that the water comes a third of the way up the bowl. Whisk the egg whites till just hot to the touch, about 1-2 minutes.
  7. Use mixer on high to whip the eggs till thick and cooled to room temperature, about 5 minutes. Turn mixer speed to medium and add butter by tablespoon, making sure butter is mixed in before adding the next tablespoon. Add the chocolate and vanilla and mix till smooth. If the icing is too runny, refrigerate briefly till it thickens. Ice the cup cakes with the frosting and sprinkle with white chocolate chips.

For more detail thatskinnychickcanbake


Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

Chocolate Chip Cookie Bars

Ingredients  2 1/4 cups all purpose flour  1 tsp baking soda  1 tsp salt  1 cup butter softened  3/4 cup granulated sugar  3/4 cup brown sugar  2 large eggs  1 tsp vanilla extract  1 cup pecans  1-2 cups chocolate chips Instructions Pre-heat your oven to 350 degrees °F. In a medium bowl, whisk together your dry ingredients ( flour, baking soda and salt) and set aside. In the bowl attached to a stand mixer, place the butter, white sugar and brown sugar. Start the mixer on low speed and cream them together until they are fully incorporated. Add in the eggs, beating until smooth, then mix in the vanilla until completely mixed in as well.  Stop the mixer and then add the dry ingredients, beating on medium speed until fully incorporated. Mix in the pecans and chocolate chips by hand. Take a jelly roll pan (which is basically a standard baking sheet that has a raised edge) and grease it well. Spread the mixtur...
Posting Komentar
Baca selengkapnya

COCONUT TOFFEE CHOCOLATE CHIP COOKIE BARS

Ingredients CRUST: 1 1/4 cups all-purpose flour 1 cup old-fashioned oats 2 cups flaked coconut 1/2 tsp salt 3/4 cup brown sugar 1 cup butter softened 1 egg lightly beaten 12 oz semi-sweet chocolate chips FILLING: 14 oz sweetened condensed milk 1/4 cup Karo® Light Corn Syrup 8 oz toffee bits Instructions Preheat oven to 350°F. CRUST: Combine flour, oats, coconut, and brown sugar in a large bowl of electric mixer and mix at low speed. Add butter and continue mixing until a crumbly dough forms. Add egg and continue mixing well. Stir in chocolate chips. Reserve 1-1/2 cups of dough for topping. Press remaining dough into bottom of a lightly greased 13 x 9-inch baking dish. Bake 10 minutes. FILLING: Combine sweetened condensed milk and corn syrup in a small bowl and mix until combined. Pour evenly over hot crust. Sprinkle with toffee bits. Top evenly with reserved crust mixture. Bake 25 to 30 minutes until golden brown. Cool and cut into bars. ...
Posting Komentar
Baca selengkapnya

Frosted Chocolate Mocha Cupcakes

Ingredients Cupcakes:  1 1/2 cups flour  1 cup sugar  1/3 cup cocoa powder  1 teaspoon baking soda  1/2 teaspoon salt  2 eggs  1/2 cup cold coffee  1/2 cup vegetable oil (I used canola oil)  1 tablespoon vinegar (I used cider vinegar)  1 tablespoon vanilla Mocha Frosting:  1 12 cups (3 sticks butter), at room temperature  3 cups powdered sugar  4 tablespoons cocoa powder  2 teaspoons vanilla  1 tablespoon instant coffee, dissolve in about 2 teaspoons hot water  12 chocolate covered espresso beans, to garnish (optional) Instructions Line a 12-cup muffin tin with paper liners. Set aside. Preheat oven to 350°. In a small mixing bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Set aside. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well. Fill paper-lined muffin cups three-fourths full. Bake for 20-25 min...
Posting Komentar
Baca selengkapnya