Makes 18 cupcakes
Ingredients
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 ounce white chocolate, melted
1 tsp pure vanilla extract
1 cup plus 1 tbsp milk
Method
1.Preheat the oven to 325 degrees farenheit.Line the cupcake liners in the cupcake tray.
2.In a large bowl, whisk together the flour, baking powder, and salt; set aside.
3. In the bowl of the standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, mixing well after each addition.
5. Add the melted white chocolate and vanilla, mixing well.
6.Add the dry ingredients with the milk in 2-3 portions, mixing well after each addition.
7. Divide the batter evenly into the prepared cupcake pan.
8. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 to 12 minutes or until done. Let cool completely before frosting.
Adapted from baking bites via the curvy carrot
White chocolate cupcakes with pistachio frosting is my favorite. Today, I am not sharing this particular frosting recipe.You can use your favorite frosting :) or find one in the web. I have not made up my mind yet to share the frosting I have used here. It is my own secret recipe for pistachio frosting. With so many trial and errors, I finally have few baking, frosting recipes that I use for the cakes and cupcakes( atleast for me, they taste real good ;) ). But, it might get published here some other day ;) .
Here is the video for the roses. I made this especially for the friends who asked me to post the video, when I made this rose cake for my elder kids school party. It was a two layer chocolate cake with buttercream frosting.I have used Wilton 1M tip for the roses. I have also used Wilton 2D tip for the same roses. Hope it is helpful to anyone of you out there :).
:)
