White Chocolate Cupcakes
Source: Adapted from Melissa Bakes
1 stick butter (room temperature)
2/3 cup sugar
3 eggs
1 teaspoon vanilla extract
1 and 1/2 cups flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1/4 white chocolate chips, melted
Preheat oven to 350 degrees and line a cupcake tin with 12 cupcake liners.
In a bowl, whisk together flour, baking powder, and salt and set aside.
In another bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Turn mixer to low and alternately add flour mixture and milk in three additions, ending with flour.
Preheat oven to 350 degrees and line a cupcake tin with 12 cupcake liners.
In a bowl, whisk together flour, baking powder, and salt and set aside.
In another bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Turn mixer to low and alternately add flour mixture and milk in three additions, ending with flour.
Fold in melted white chocolate.
Fill the cupcake liners about 2/3 full and bake for 18 - 20 minutes.
Cool completely on a wire rack.
Fill the cupcake liners about 2/3 full and bake for 18 - 20 minutes.
Cool completely on a wire rack.
Raspberry Buttercream
2 sticks salted butter (room temperature)
3–4 cups powdered sugar
2–4 tablespoons seedless raspberry preserves
1–2 tablespoons water or milk (or any other liquid)
Beat the butter on high speed for about 5 minutes until light and fluffy. Turn mixer to low-medium speed and add powdered sugar one cup at a time. Add raspberry preserves and water, until desired consistency is reached. Beat well.
Whipped White Chocolate Ganache
Source: Adapted from Smitten Kitchen
1/2 cup white chocolate chips
1/3 cup heavy cream
1/2 tablespoon butter
Place white chocolate chips in a heatproof bowl and set aside. Simmer the heavy cream in a small saucepan until hot. Pour hot cream over the white chocolate chips and let sit for one minute. Add the butter and stir until silky and smooth. Cool completely. With a hand mixer, beat ganache on high speed for several minutes until light and fluffy.
2 sticks salted butter (room temperature)
3–4 cups powdered sugar
2–4 tablespoons seedless raspberry preserves
1–2 tablespoons water or milk (or any other liquid)
Beat the butter on high speed for about 5 minutes until light and fluffy. Turn mixer to low-medium speed and add powdered sugar one cup at a time. Add raspberry preserves and water, until desired consistency is reached. Beat well.
Whipped White Chocolate Ganache
Source: Adapted from Smitten Kitchen
1/2 cup white chocolate chips
1/3 cup heavy cream
1/2 tablespoon butter
Place white chocolate chips in a heatproof bowl and set aside. Simmer the heavy cream in a small saucepan until hot. Pour hot cream over the white chocolate chips and let sit for one minute. Add the butter and stir until silky and smooth. Cool completely. With a hand mixer, beat ganache on high speed for several minutes until light and fluffy.
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