I woke up Friday morning with a plan. I just knew I had to make some cupcakes for our new friend and neighbor Shirley. (You can read the story about Shirley here... she is quite amazing!)
I wanted them to be something special because of all Shirley had been through, so I settled on white chocolate flowers for decorations.
(I piped out melted white chocolate onto a baking sheet lined with parchment, let them chill in the freezer for about 4 minutes, then just placed them into the frosting.)
Its not quite what I had envisioned. Good news though, I still had some that were 'petal free'.
Yeah. I think simple is best in this case!
I was really happy with how these tasted though, so I thought this would be a great time to share recipes!
- 8 ounces imported white chocolate, chopped
- 2 1/4 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1 1/3 cups sugar
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups whole milk
For cake: (their exact directions)
Preheat oven to 350°F. Prepare cupcake tins. Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Leave white chocolate in pot; turn off heat. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with milk in 3 additions, blending well after each addition. Add warm white chocolate and beat just until blended.
Place batter into cupcake tins. Bake cupcakes until tester inserted into centers comes out clean, about 18-22 minutes. Cool cupcakes in pans on racks 20 minutes.
Chocolate frosting is from a can. I believe Ms. Crocker was there to help me out in my time of need. I am TERRIBLE at chocolate buttercream. And although I would like to one day conquer said chocolate buttercream, today was not the day.