These cupcakes are versatile and will become a favourite. Just because, or for your next special occasion, these are sure to fit the bill.
To take them over the top fold in about 1/2 cup of mini white chocolate chips before baking.
Dense without being heavy and flavourful as well as moist these cupcakes can be topped with the white chocolate buttercream I shared on the blog back in June or your favourite icing. Sprinkle with some Jimmies or top with Maltesers or chocolate sprinkles for added glamour.
I decorated each cupcake with a swirl of white chocolate buttercream and completed each one differently for fun. Let your creative side shine.
White Chocolate Cupcakes with White Chocolate Icing
(modified from Intensely Chocolate by Carole Bloom)
Preheat oven to 350F and paper line 18 muffin cups.
4 ounces white chocolate, finely chopped or white chocolate chips
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup granulated sugar
1 tsp pure vanilla
3/4 cup whipping cream
1/2 cup mini chocolate chips (optional, to fold into batter before filling muffin cups)
Melt the white chocolate over a double boiler or in a microwave on low. Mix until smooth and set aside to cool slightly.
With an electric mixer beat the butter until creamy about 1 minute. Add in the sugar and beat until fluffy.
In a small bowl beat the eggs and vanilla together. Add this into the creamed butter/sugar mixture and mix in well.
Scrape down bowl and beaters. Add the flour mixture alternately with the cream in 3 additions and scrape down bowl and beaters again.
Add in the melted white chocolate and mix in gently to blend thoroughly.
Fill the muffin cups half full and bake for approximately 20 minutes, rotating the pans halfway through the baking time. Cupcakes are done when the tops spring back lightly when touched or a toothpick inserted in the centre comes out clean.
Cool completely before topping off with your favourite icing and sprinkles.