White Chocolate Cupcakes With Wc Buttercream

I will be honest, I am not a huge fan of white chocolate. I’m a dark chocolate person. Yup! The darker the chocolate the better for me. I’m probably among the few who actually can eat 70% dark chocolate as a snack! I know! And yet, this white chocolate buttercream is an exception. It must be the richness of the buttercream and the vanilla, while the sweetness is kinda subtle. I know that’s hard to believe, you have to try it for yourself to know what I mean. My kids love these cupcakes. In fact, Aadi loves white chocolate very much. So, often this would be his pick. These cupcakes are also white chocolate-based and I love eating them just plain. No frosting at all! And better yet, I love them still warm.

Step-by-step: White chocolate cupcakes

Cupcakes

Prep – Preheat oven to 325°F/ 165°C/ Gas Mark 3. Line the muffin pan with cupcake liners. Chocolate – Melt white chocolate in the microwave or double boiler and set aside to cool. Dry ingredients – Sift flour, baking powder, baking soda, and salt and set aside. Whip eggs – In the bowl of a stand mixer with the whisk attachment whip the eggs with a pinch of salt until foamy – ribbon stage – and set aside. Cream – In the same bowl of a stand mixer, cream butter and sugar until light and fluffy. Add the sour cream and vanilla extract.Pro tip – there is no need to wash the mixer bowl after the eggs.

Combine – Next, add flour and combine well but do not overmix. Then fold the melted white chocolate into the batter Followed by the whipped eggs.Pro tip – It is important to fold the whipped eggs into the batter but do not overmix. Bake – Divide the batter between the cupcake liners in the muffin pan. Then bake in the preheated oven for 18 to 20 minutes.

Buttercream

Chocolate – Melt the white chocolate in the microwave or double boiler – set aside to cool. Cream – In the bowl of a stand mixer with the paddle attachment cream the butter and sugar until light and foamy. Add the salt, and vanilla extract followed by the powdered sugar. Combine – Gradually fold the white chocolate into the buttercream. Then, transfer to the large piping bag with a star tip.Pro tip – If necessary add one or more tbsp cream to bring to piping consistency. Pipe – Pipe a large swirl of white chocolate buttercream on top of each cupcake. Sprinkle white chocolate chips while the buttercream is still wet.

Tips for Success

Use High-Quality Ingredients: Opt for high-quality white chocolate and butter to ensure the best flavor and texture. Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature. This helps the batter mix more evenly and results in a better crumb. Measure Accurately: Use a kitchen scale for the most accurate measurements, especially for the flour and sugar. Too much flour can make the cupcakes dense. Proper Mixing Technique: Beat the butter and sugar together until very light and fluffy. This can take several minutes but is crucial for a light cupcake. Be careful not to over-mix once you add the dry ingredients. Over-mixing can lead to dense cupcakes. Folding in White Chocolate: When folding in the melted white chocolate, ensure it is slightly cooled but still fluid. This helps it incorporate better without affecting the batter’s temperature too much. Even Batter Distribution: Use an ice cream scoop or a large spoon to evenly distribute the batter into the cupcake liners. This helps the cupcakes bake uniformly. Do Not Overfill: Fill the cupcake liners no more than two-thirds full. Overfilling can cause the cupcakes to overflow and not bake properly. Check for Doneness: Start checking for doneness a couple of minutes before the suggested baking time. Cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Cooling Completely: Allow the cupcakes to cool completely on a wire rack before frosting. Frosting warm cupcakes can cause the buttercream to melt. Buttercream Consistency: If the buttercream is too thick, add a bit more heavy cream or milk, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a bit more powdered sugar. Piping Tips: Use a piping bag with your favorite tip to achieve a professional-looking frosting swirl. Practice on a piece of parchment paper if you’re not confident. Storage: Store the frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best taste and texture. Enhancements: For added flavor, you can mix in some finely chopped white chocolate or white chocolate chips into the batter. Adding a touch of lemon zest or a hint of almond extract can complement the white chocolate flavor nicely.

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