Saturday, 16 April 2011

Weekend Baking: Vanilla Cupcakes with White Chocolate Ceam Cheese Frosting

Yummy though it may be, cream cheese frosting is my least favourite to work with. It's just so runny, bah!

For a long time, it seemed to me that there were only two ways around this problem, either you mix pound after pound of  icing sugar in 'til it's less frosting and more gritty cement. OR, you put in such a teeny amount of cream cheese that it's not even worth mentioning.

That was until I made it with white chocolate : ) 

The chocolate stops your icing from getting all melty on you AND it does most of the sweetening so you can cut way back on the sugar. Win-Win : )

Happy Weekend!


1/2 cup butter
1 cup sugar
1 tsp vanilla
3 eggs
1 cup buttermilk
2 cups + 1 tbsp flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat you oven to 325F, sift together your dry ingredients (set aside) and place paper liners into you cupcake pans. Beat butter, sugar and vanilla until it's light and fluffy. Add your eggs, one by one, until smooth. Mix in your buttermilk then fold in your flour. Scoop batter evenly into your cupcake liners and bake until your toothpick comes out clean, about 16 to 18 minutes. Allow your cupcakes to cool completely before piping on the frosting.

5 oz. chopped white chocolate
1/2 cup soft butter
1/4 cup icing sugar
1/2 tsp vanilla
1/4 cup cream cheese

Melt your chocolate carefully over a water bath and allow to cool to room temperature. Beat your butter, sugar and vanilla until light and fluffy. Mix in your cream cheese and finally the white chocolate. Pipe onto your cooled cupcakes. 






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