In a recent survey on the left sidebar of this blog, I had asked what makes you visit me. Is it easy recipes, step by step recipes, the food pictures, food photography tips or anything else. A vast majority of you liked the step by step recipes so I dug up this one from the drafts. I made it when I was going for this barbeque party and I volunteered to bring dessert.
The basic recipe is from JoyofBaking. I changed the frosting recipe to make it more colourful. I also wanted something I can carry with me and just spread on at the party since packing it after frosting would just make it a mess. Also, I don’t have icing bags or pipes!
So, let’s get started on those cupcakes, shall we?
In another bowl, mix 1 1/3 cups (175 grams) all purpose flour, 2 tsp baking powder and 1/2 tsp salt. You can use a sieve for this but I just used a spoon and mixed it for 2-3 mins until combined well.
Now its time to bring out the butter, sugar and eggs. Combine 1/2 cup (113 grams) unsalted butter at room temperature, 1 cup (200 grams) powdered white sugar and beat well. If you have an electric beater, beat this mixture for a good 3-4 mins. If using a hand beater, beat for 7 mins.
Then add 2 eggs, one at a time, and mix well. Also mix in 2 tsp vanilla extract at the end.
To Prepare the Frosting while the Cupcakes are Getting Baked
Melt 1/2 cup white chocolate chips or chopped white chocolate in a bowl over a pan of boiling water. What you see above is a picture of when I microwaved them. Don’t do that, the bottom of the bowl will burn and the whole thing won’t melt like you expect!
Add milk, butter, sugar and salt to this and combine well.
Chocolate Cupcakes with White Chocolate Frosting
Makes: 15 medium cupcakes
What I Used:
For Chocolate Cupcakes
1/2 cup (50 grams) cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup (113 grams) unsalted butter at room temperature
1 cup (200 grams) white sugar, powdered
2 large eggs
2 tsp vanilla extract
For White Chocolate Frosting
White chocolate chips or bars – 1/2 cup melted in a bowl over a bowling pan of water
Butter – 2 tbsp
Icing sugar – 1 tbsp (optional)
Milk – 2 tbsp or enough to make it spread-able
Salt – a pinch
How I Made It:
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth.
Add the egg mixture to the dry ingredients little at a time, combining well without lumps. Don’t over-mix.
Next, add in the vanilla extract. Then add the cooled cocoa mixture and stir until smooth.
Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen and toothpick inserted into a cupcake comes out clean.
White Chocolate Frosting
1. Melt 1/2 cup white chocolate chips or chopped white chocolate in a bowl over a pan of boiling water.
2. Add milk, butter, sugar and salt to this and combine well.