I was in Chicago a few weeks ago to visit my dear friend Meg. Meg, like me, loves to bake. Truth be known, she’s a far better baker than I am — you know, the type that doesn’t follow a recipe and does everything using her intuition. I’m not at that stage yet! She made these little beauties for her 27th birthday party and they were delicious.
White Chocolate Cupcakes
Recipe adapted from epicurious.com
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
1/2 cup canned unsweetened coconut milk (do not use low-fat)
3 large egg whites
4 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
6 ounces (3/4 of 8-ounce package) cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
3-4 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
Zest from 1-2 oranges
1/2 cup orange liquor (or more to taste!)
1. Preheat oven to 325°F. Line three 6-cup muffin pans with paper liners.
2. Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth.
3. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Add hot white chocolate to sugar mixture; stir to combine. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.
4. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg white mixture into batter in 3 additions.
5. Divide batter among muffin cups (about 1/4 cup each). Bake until tester inserted into center comes out clean, about 25 minutes. Cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)
1. Stir white chocolate in metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, butter, sugar, vanilla, and salt in medium bowl until fluffy. Gradually beat in melted white chocolate, orange zest, and orange liquor. Let cool until thickened to spreadable consistency.
2. Spread frosting over cupcakes.
*If the frosting is too runny or thin, just add more powdered sugar.