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White Chocolate Style Cupcakes

These cupcakes are for the true white chocolate lover!

Ingredients & Directions

Ingredients

  • For The Cupcakes:
  • 4 oz
    LILY'S White Chocolate Style Baking Chips
  • 2
    large eggs, room temp
  • 1⁄3 cup
    full-fat sour cream
  • 1 tsp
    vanilla extrace
  • 1 3⁄4 cups
    cake flour
  • 1 1⁄2 tsps
    baking powder
  • 1⁄2 tsp
    baking soda
  • 1⁄2 tsp
    salt
  • 1 cup
    granulated sugar, or alternative
  • 1⁄2 cup
    unsalted butter
  • 1⁄2 cup
    whole milk
  • 1⁄2 cup
    LILY'S White Chocolate Style Baking Chips
  • 3⁄4 cup
    chopped salted macadamia nuts
  • For The Buttercream:
  • 1 cup
    unsalted butter, room temp
  • 2 cups
    powdered sugar, or alternative
  • 8 oz
    LILY'S White Chocolate Style Baking Chips
  • 1⁄4 tsp
    salt

Directions

Equipment Needed 
oven oven
 double boiler double boiler
 microwave-safe bowl microwave-safe bowl
 microwave microwave
 whisk whisk
 small bowl small bowl
 mixer mixer
 cupcake liners cupcake liners
 double boiler double boiler
1

For The Cupcakes: reheat oven to 350F.

2

Use a double boiler to melt white chocolate. Alternatively, you can put the white chocolate in a microwave-safe bowl and microwave in 20 second increments until melted, stirring in between each time. Set aside once melted.

3

In a small bowl, whisk together eggs, sour cream, and vanilla until smooth.

4

In the bowl of a stand mixer, mix cake flour, baking powder, baking soda, salt, sugar, and butter on high speed until fully combined.

5

Mix wet ingredients into dry ingredients a little bit at a time until just combined.

6

Mix in the melted white chocolate (it should be cool enough to touch) until just combined.

7

Mix in milk until just combined.

8

Stir in white chocolate chips and macadamia nuts by hand.

9

Grease cupcake liners using cooking spray and fill halfway full with batter.

10

Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

11

Remove cupcakes from cupcake tin immediately and set on the counter to cool.

12

For The Buttercream: Use a double boiler to melt white chocolate. Alternatively, you can put the white chocolate in a microwave-safe bowl and microwave in 20 second increments until melted, stirring in between each time. Set aside once melted.

13

Beat butter on high speed with an electric mixer for about three minutes until light and airy.

14

Mix in powdered sugar a little bit at a time.

15

Once white chocolate is safe to touch, add it to the frosting. Continue to beat for another minute.

16

Mix in salt.

17

Spread or pipe on cooled cupcakes.


Recipe contributed by cupcakeproject.

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