Sunday, 6 May 2012

White Chocolate Cupcakes

The piece that completes any stylish kitchen is a Kitchenaid Artisan Stand Mixer and since living in student housing means it will be a while before I own a stylish kitchen, the mixer is all the more important to bring some colour and life into a kitchen that has only ever produced KD.So after waiting for the perfect sale (and an additional sale by signing up for a credit card) along with a mail-in rebate (which we're still waiting for), I finally purchased my very own Kitchenaid in Ice Blue. In celebration of my expensive purchase (and to make sure it works!) I made white chocolate cupcakes today!

White Chocolate Cupcakes: (makes 18)

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

Sift together flour, baking powder and salt in a bowl and set aside.

Melt chopped white chocolate in a microwavable bowl for 30 sec. at a time stirring well with a fork in between.

Mix butter and sugar until smooth and creamy. 
Beat eggs one at a time until fully blended. Mix in white chocolate and vanilla.
Add flour mixture in three batches alternating with milk.

Divide evenly into muffin liners and bake at 325 degrees for 20-23 minutes.

White Chocolate Cream Cheese Frosting:

4-oz cream cheese, room temperature
1/4 cup butter, room temperature
1-oz white chocolate, melted and slightly cooled
1 tsp vanilla extract
3 tsp milk or cream
2-3 cups confectioners’ sugar

Melt white chocolate.

Mix cream cheese and butter together for approximately a minute.

Add white chocolate, vanilla and milk.

Reducing the speed add the confectioner's sugar a little at a time. I used much more than what was called for  but I judged the amount based on the consistency. I continued to add the sugar until peaks would form when I lifted the paddle out of the bowl. This would be for piping consistency but if you plan to ice with a knife then peaks aren't necessary.

To finish them off I garnished the tops with slivers of white chocolate and almonds (my intention were macadamia nuts but they were a little too difficult to find at the supermarkets).


  1. Hey there! Love this recipe. I like that the yield is you think that you could make the cupcakes WITHOUT the white chocolate and still get the same yield, and just use the chocolate for the frosting?

  2. For sure! The chocolate is quite minimal so it doesn't have much impact on the volume of the recipe.

  3. Ok so I'm trying the recipe with self-raising flour instead of all purpose flour with baking powder. I found the baking powder had quite a weird taste and left a strange texture in my mouth :P i'll let you know how it goes :D

  4. Can I use white chocolate chips instead and if so what amount should I go with?


  5. Sorry I took so long and yes its about one package of chocolate chips.

  6. This is really great recipe..Anything with White Chocolate is the favorite of my family especially with Macadamia. I found it so easy to make and it really taste good. I used Macadamia instead of White chocolate for garnish. Thanks for sharing this recipe... :)

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