White Chocolate Cupcakes…adapted from The Ghirardelli Chocolate Cookbook
1 ¾ cups plus 2 tablespoons flour
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup butter, at room temperature
1 ½ cups sugar
¾ cup whole milk
¾ teaspoon fresh lemon juice
1 ½ teaspoons vanilla extract
6 ounces white chocolate, chopped
4 eggs whites
1 cup plus 2 tablespoons sugar
1 cup plus 2 tablespoons butter, at room temperature
1 ½ teaspoons vanilla
1 cup white chocolate chips
Preheat oven to 350º. Line muffin tins with paper liners.
Whisk together flour, baking powder and salt.
In large bowl, beat the butter and sugar on medium speed till light. Add eggs, one at a time, scraping bowl between additions.
Mix together milk, lemon and vanilla. Add half this mixture to the batter. Mix until just blended, scraping down sides of bowl if necessary. Add half the dry ingredients and mix in well, followed by the remaining milk mixture, then the rest of the flour. Scrape down sides of bowl between additions. Divide batter into 14 or so spots in the muffin tins.
Bake in the middle of the oven about 15 minutes (mine took 23 minutes) or till tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes then remove to rack to finish cooling.
Melt the white chocolate in a microwave safe bowl, gently in the microwave…use 15-30 second intervals, stirring till melted. Cool to room temperature.
Combine the egg whites and
sugar in bowl of mixer. Place bowl over
pot of simmering water so that the water comes a third of the way up the
bowl. Whisk the egg whites till just hot
to the touch, about 1-2 minutes. Remove from heat. Use
mixer on high to whip the eggs till thick and cooled to room
5 minutes. Turn mixer speed to medium
and add butter by tablespoon, making sure butter is mixed in before
next tablespoon. Add the chocolate and
vanilla and mix till smooth. If icing is too runny, refrigerate briefly till thick enough to spread or pipe.
Ice the cup cakes with the frosting and sprinkle with white chocolate chips.