White Chocolate Rose Cupcakes
White Chocolate Rose Cupcakes is an American recipe that serves 24. One serving contains 218 calories, 3g of protein, and 14g of fat. For 34 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 20 would say it hit the spot. A mixture of baking powder, white chocolate chips, rose water, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Blahnik Baker. It works well as a dessert. With a spoonacular score of 7%, this dish is very bad (but still fixable). Similar recipes are Chocolate "Rose" Cupcakes, Chocolate Rose Red Velvet Cupcakes, and Raspberry-Rose Sorbet with White Chocolate.
Servings: 24
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk, room temperature
2 cups cake flour
5 egg whites, room temperature
2 large eggs, room temperature
A dash of rose water (optional, and to taste)
1 teaspoon rose water
½ teaspoon salt
1 cup sugar
1 ½ cup (3 sticks) unsalted butter, room temperature
1 teaspoon vanilla
1 teaspoon vanilla extract
½ cup white chocolate chips, melted and cooled
¼ cup white chocolate chunks
Equipment:
muffin liners
muffin tray
stand mixer
bowl
oven
wire rack
frying pan
mixing bowl
whisk
hand mixer
Cooking instruction summary:
Preheat oven to 350oF. Line two muffin tins with cupcake liners.Sift together the flour, baking powder, baking soda, and salt in a medium bowl.In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.Add eggs one at a time, beating well to combine and scraping down the bowl as needed. Add in vanilla extract.Reduce speed to low, add a third of the dry ingredients and half of the buttermilk and beat until just combined. Add another third of flour mixture and the rest of the buttermilk and beat again until combined. Add the rest of the flour mixture and beat until combined. Fold in the chocolate chunks.Divide batter into cupcake liners and bake until golden brown or until a tester comes out clean, about 12-15 minutes.Cool in pan for 2-3 minutes before moving to a cooling rack to cool completely.Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in] a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.With an electric mixer on medium speed, whisk egg white mixture 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.Reduce speed to medium. Add butter, one piece at a time, beating well after each addition. Beat in vanilla. Mix the white chocolate into the buttercream.Use immediately or store in an airtight container in fridge for up to a week.
Step by step:
1. Preheat oven to 350oF. Line two muffin tins with cupcake liners.Sift together the flour, baking powder, baking soda, and salt in a medium bowl.In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
2. Add eggs one at a time, beating well to combine and scraping down the bowl as needed.
3. Add in vanilla extract.Reduce speed to low, add a third of the dry ingredients and half of the buttermilk and beat until just combined.
4. Add another third of flour mixture and the rest of the buttermilk and beat again until combined.
5. Add the rest of the flour mixture and beat until combined. Fold in the chocolate chunks.Divide batter into cupcake liners and bake until golden brown or until a tester comes out clean, about 12-15 minutes.Cool in pan for 2-3 minutes before moving to a cooling rack to cool completely.
6. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in] a pan of simmering water.
7. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes.
8. Remove from heat.With an electric mixer on medium speed, whisk egg white mixture 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.Reduce speed to medium.
9. Add butter, one piece at a time, beating well after each addition. Beat in vanilla.
10. Mix the white chocolate into the buttercream.Use immediately or store in an airtight container in fridge for up to a week.
Nutrition Information:
covered percent of daily need
