Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream
It was Bill’s birthday earlier this month. Despite my intent to freeze my age at 29, Bill will not let a birthday or anniversary go by without a celebration. So we made the best of it, and, of course, the birthday boy got to pick dessert. This year, these Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream were his selection. It’s the Swiss meringue buttercream that won him over nearly a decade ago.
Sugar and egg whites were whisked over a double boiler, then beat till the mixture reached room temperature before melted white chocolate and loads of butter was whisked in. The recipe originated from The Ghirardelli Chocolate Cookbook, a souvenir from a family vacation in San Francisco. As I was flipping through the cookbook in Ghirardelli Square, I was encouraged by surrounding chocoholics to make the purchase.
I probably make cupcakes less than 6 times a year. So when I do, they are devoured quickly. I’m more of a cookie eater, but the family adores these mini-cakes piled with fluffy frosting. And I must admit, I do lick the frosting bowl clean. It is one exquisite treat. Since the child who is quite ho-hum about white chocolate happened to be away at college, there was nary a gripe about these babies. And I didn’t miss my post dinner cookie one bit. Share these Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream with the white chocolate lovers in your life! They’ll give them rave reviews, I promise!!
Ingredients
RECIPE ADAPTED FROM THE GHIRARDELLI CHOCOLATE COOKBOOK:
1 3/4 cups plus 2 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, at room temperature
1 1/2 cups sugar
3 eggs
3/4 cup whole milk
3/4 teaspoon fresh lemon juice
1 1/2 teaspoons vanilla extract
6 ounces white chocolate, chopped
4 eggs whites
1 cup plus 2 tablespoons sugar
1 cup plus 2 tablespoons butter, at room temperature
1 1/2 teaspoons vanilla
1 cup white chocolate chips
Instructions
Preheat oven to 350º. Line muffin tins with paper liners.
Whisk together flour, baking powder and salt.
In large bowl, beat the butter and sugar on medium speed till light. Add eggs, one at a time, scraping bowl between additions. Mix together milk, lemon and vanilla. Add half this mixture to the batter. Mix until just blended, scraping down sides of bowl if necessary. Add half the dry ingredients and mix in well, followed by the remaining milk mixture, then the rest of the flour. Scrape down sides of bowl between additions.
..................................
for full recipes please see : www.thatskinnychickcanbake.com
Sugar and egg whites were whisked over a double boiler, then beat till the mixture reached room temperature before melted white chocolate and loads of butter was whisked in. The recipe originated from The Ghirardelli Chocolate Cookbook, a souvenir from a family vacation in San Francisco. As I was flipping through the cookbook in Ghirardelli Square, I was encouraged by surrounding chocoholics to make the purchase.
I probably make cupcakes less than 6 times a year. So when I do, they are devoured quickly. I’m more of a cookie eater, but the family adores these mini-cakes piled with fluffy frosting. And I must admit, I do lick the frosting bowl clean. It is one exquisite treat. Since the child who is quite ho-hum about white chocolate happened to be away at college, there was nary a gripe about these babies. And I didn’t miss my post dinner cookie one bit. Share these Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream with the white chocolate lovers in your life! They’ll give them rave reviews, I promise!!
Ingredients
RECIPE ADAPTED FROM THE GHIRARDELLI CHOCOLATE COOKBOOK:
1 3/4 cups plus 2 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, at room temperature
1 1/2 cups sugar
3 eggs
3/4 cup whole milk
3/4 teaspoon fresh lemon juice
1 1/2 teaspoons vanilla extract
6 ounces white chocolate, chopped
4 eggs whites
1 cup plus 2 tablespoons sugar
1 cup plus 2 tablespoons butter, at room temperature
1 1/2 teaspoons vanilla
1 cup white chocolate chips
Instructions
Preheat oven to 350º. Line muffin tins with paper liners.
Whisk together flour, baking powder and salt.
In large bowl, beat the butter and sugar on medium speed till light. Add eggs, one at a time, scraping bowl between additions. Mix together milk, lemon and vanilla. Add half this mixture to the batter. Mix until just blended, scraping down sides of bowl if necessary. Add half the dry ingredients and mix in well, followed by the remaining milk mixture, then the rest of the flour. Scrape down sides of bowl between additions.
..................................
for full recipes please see : www.thatskinnychickcanbake.com
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