Sunday, March 8, 2009
A Late Little Valentine
I figured I would post these because they were delicious and white chocolate cake is great for ANY occasion! I made white chocolate mini cupcakes for my honey on Valentine's day with white chocolate frosting and chocolate covered strawberries. Make and decorate as you like! (These might be cute for Easter, topped with Peeps or grass frosting and Robin's egg candies!)
White Chocolate Cupcakes
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4-oz white chocolate, chopped
1 tsp vanilla extract
1 cup plus 1 tbsp milk (low fat is fine)
Preheat oven to 325F. Line muffin pans with 18 cupcake liners.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by melted white chocolate and vanilla extract. Working in two or three additions, alternate adding in some of the milk and some of the flour mixture, ending with a final addition of flour. Mix until just incorporated and no streaks of flour remain.
Divide batter evenly into prepared muffin cups.
Bake at 325F for 20-23 minutes until a tester comes out clean and the tops spring back when lightly pressed with a fingertip.
Cool on a wire rack.
For the frosting, you will need one tub of Extra Creamy Cool Whip, half a cup of milk, and one package of Jell-O White Chocolate pudding (use regular, as sugar free will come out grainy). With a hand mixer or regular mixer, beat the cool whip and milk until blended, then sprinkle pudding in little by little. This helps the frosting stay smooth. You may color the icing as needed (like I did for the hearts) and decorate as you wish! Enjoy!