Oh, Tuesday. I’ve always felt as Tuesday were the least favored day of the week. Tuesday’s are mediocre. Am I right, or am I right? There’s no Monday morning buzz where you are still reminiscing over the weekend. You don’t get the excited “the week is half way over” feel. By Thursday, you’re jumping for joy because its almost the weekend. It’s just blah.
To help push past this Tuesday and to make it a little more pleasant, I wanted to share my favorite new cupcake recipe. Nothing makes a day better quite like a cupcake does. After rummaging through the pantry, I noticed the white chocolate was feeling a little neglected, as I usually reach for it’s darker colored counter part when baking. Then the white chocolate cupcakes was born. Hello, deliciousness.
-1 3/4 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon kosher salt
-1 1/2 sticks unsalted butter, at room temperature
-1 cup sugar
-1 tablespoon pure vanilla extract
-8 ounces white chocolate
-1/2 cup unsweetened coconut milk
-5 large egg whites
-Cream together the butter, sugar and vanilla until very light and fluffy, about 3 minutes.
-Melt the white chocolate in a double boiler. When cooled, stir into the butter mixture on low speed. Slowly add in the flour, baking powder, and salt. Add in coconut milk.
-Whip the egg whites on medium high speed until they reach soft peaks, about 4 minutes. Gently fold the egg whites into the batter in three additions.
-Bake at 350 for about 20 minutes.
-6 ounces chopped white chocolate
-1 stick unsalted butter, at room temperature
-8 ounces cream cheese, at room temperature
-2 teaspoons raspberry extract
-1/2 cup pureed raspberries
-3 cups powdered sugar
-Cream butter and cream cheese in a mixing bowl
-Add in extract and raspberries until well incorporated
-Mix in powder sugar
Having a memorial day picnik? Yes? Then you probably want to make these.