White Chocolate Cupcakes Recipes
Ingredients
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1 cup Ghirardelli Classic White Chocolate Chips
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6 ounces Ghirardelli White Chocolate Baking Bar
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1 3/4 cups all-purpose flour, plus
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2 tablespoons all-purpose flour
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3/4 teaspoon baking powder
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1/4 teaspoon salt
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3/4 cup unsalted butter, at room temperature
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1 1/2 cups granulated white sugar
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3 large eggs
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3/4 cup whole milk
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3/4 teaspoon fresh lemon juice
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1/2 teaspoon pure vanilla extract
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4 large egg whites
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1 cup granulated white sugar, plus
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2 tablespoons granulated white sugar
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1 cup unsalted butter at room temperature, plus
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2 tablespoons unsalted butter, at room temperature
Directions
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Preheat the oven to 350 degrees F. Line 14 cupcake
molds or muffin tins with paper liners or spray with nonstick spray.
Sift together the flour, baking powder, and salt.
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To make the cupcakes, in large bowl, beat the 3/4
cup butter and 1-1/2 cups sugar with an electric mixer on medium speed
until light. Add the 3 eggs, one at a time, scraping down the sides of
the bowl between each addition. Stir together the milk, lemon juice, and
the vanilla. On low speed, add half the milk mixture. Mix until
incorporated; scrape down the sides of the bowl. Add the remaining milk
mixture and the dry ingredients in the same manner. Divide the batter
among the 14 cupcake molds.
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Bake on the middle oven rack for about 15 minutes,
or until a tester inserted in the center of the cupcakes comes out
clean. Cool cupcakes in their pans for 10 minutes. Then unmold and cool
on a wire rack.
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To make the frosting, melt the white chocolate
baking bar in the top of a double boiler, or in a heatproof bowl over
barely simmering water, stirring occasionally until smooth. Cool to room
temperature. While the chocolate is cooling, combine the egg whites and
1 cup plus 2 tablespoons sugar in the bowl of an electric mixer. Place
the bowl in a pot of simmering water so the water comes a third of the
way up the bowl. Lightly whisk the egg whites just until hot to the
touch, about 1-1/2 minutes.
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Remove the bowl from the pot on whisk on high speed
until very thick and cooled to room temperature, about 5 minutes.
Decrease the mixer to medium-low speed and add the butter, 1 tablespoon
at a time, mixing the butter in before adding the next tablespoon. Add
the melted white chocolate and vanilla and mix until smooth. Frost the
top of each cupcake and sprinkle them with the white chocolate chips.
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