White Chocolate Cupcakes
Soft and incredibly delicious white chocolate cupcakes with vanilla cupcakes that are topped with a silky smooth white chocolate buttercream.
Ingredients
VANILLA CUPCAKE
- 200 g all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 70 g butter room temperature
- 210 g granulated sugar
- 3 large eggs room temperature
- 150 g full-fat sour cream room temperature
- 2 tablespoon vegetable oil like canola oil
- 1 ½ teaspoon vanilla extract
WHITE CHOCOLATE BUTTERCREAM
- 100 g white chocolate
- 20 g heavy cream
- 200 g butter cool room temperature
- 350 g powdered sugar
- 2 teaspoon vanilla extract
Instructions
VANILLA CUPCAKES
- Preheat the oven at 160ºC/ 320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.200 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter, and sugar and mix it on medium/high speed for 3 minutes.70 g butter, 210 g granulated sugar
- Add the eggs one at a time into the mixture and mix on low until combined.3 large eggs
- Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
- Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, make sure not to over mix the cake batter.150 g full-fat sour cream, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.
WHITE CHOCOLATE BUTTERCREAM
- Once the cupcakes are completely cooled down make the buttercream.
- Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature in the fridge (it’s important that it’s not too hot). The white chocolate ganache will look a bit split but don't worry it's totally fine.100 g white chocolate, 20 g heavy cream
- Take the butter out of the fridge 10 minutes before starting and cut the butter into cubes. Sift the powdered sugar.200 g butter, 350 g powdered sugar
- In your stand mixer, use the paddle attachment, start by creaming the butter for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for 2 minutes more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter, for about 1 minute.
- On low speed, add the vanilla and the sifted powdered sugar in 2 portions, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 2 minutes on low/medium speed.2 teaspoon vanilla extract
- Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
- Transfer the buttercream to a piping bag with a star piping tip, e.g. Wilton 1M.
- Pipe the buttercream on the cupcakes and decorate with a piece of white chocolate.
Nutrition
Carbohydrates: 65gProtein: 4gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 280mgPotassium: 75mgFiber: 1gSugar: 51gVitamin A: 507IUVitamin C: 0.1mgCalcium: 69mgIron: 1mg
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