White Chocolate Cupcakes with White Chocolate Buttercream Frosting

Posted on November 4, 2008 by kitchenbelle

I have had a thing for white chocolate lately—ever since I made those Orange White Chip cookies I have re-discovered my love for it—certainly not as a replacement for traditional milk or dark chocolate, just as a new and interesting flavor.  It is both light and rich at the same time, though that seems like it wouldn’t be possible.  And it pairs well with fruit flavors, which allows for all sorts of great combinations. 

I made these cupcakes for a christening (I blurred out the baby’s name to protect the innocent!) and I really enjoyed them.  My only complaint is the chips in the batter fell to the bottom so when you peeled off the cupcake liner it was strewn with sticky chips.  It didn’t ruin them by any means, but I would have preferred the chips remain suspended throughout the cake.  I feel like there must be some trick to ensure that happens.  If you know what it is please share your insight!

Overall these were delicious.  I kept the frosting thick and it reminded me of those candy lollipops my mom used to make for our nursery school birthday parties.  You know the ones! 

White Chocolate Cupcakes:

  •  2/3 cup whole milk
  • 1 tablespoon white vinegar
  • 2/3 cup butter, at room temperature
  • 1  1/3 cup granulated sugar
  • 3 eggs, at room temperature
  • 1  1/4 cups white chocolate chips
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Preheat the oven to 325 F.  Insert liners into 2 dozen regular size cupcake tins.

Combine milk and vinegar in a cup.  Stir together and set aside for at least five minutes.

In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy.  Add the eggs one at a time.  Beat well after each addition.

In a small saucepan combine 1/2 cup of the white chocolate chips and the water.  Stirring continuously, heat until melted.

Add the vanilla and white chocolate mixture to the butter/sugar mixture.

In a separate bowl combine the dry ingredients (flour, salt, and baking soda).

Add the dry ingredients (in three parts) to the butter/sugar mixture, alternating with the milk/vinegar mixture.  Beat for one minute after each addition.

Gently fold remaining white chocolate chips into batter.

Fill the cupcake liners 3/4 full and bake for 20-25 minutes, depending on your oven.

Cool in pan completely before frosting.

White Chocolate Buttercream Frosting:

  • 1.5 cups white chocolate chips
  • 4 tablespoons butter, at room temp
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 4.5 cups confectioners’ sugar

Heat the white chocolate chips, butter, and milk in a saucepan until melted. Remove from heat and stir in the vanilla.  Slowly mix in the sugar (using an electric mixer) until you reach your desired spreading consistency.  Add more milk if necessary.  Add a few drops of food coloring, if wish, noting, however, that doing so could change the consistency of the frosting.  (I added blue!)

Adapted from Krystina Castella’s Crazy About Cupcakes available for purchase here.

Cupcake design inspired by Sugar Cups.

Filed under: cupcakes, Dessert | 6 Comments »

Plum Macademia Nut Tart

Posted on November 3, 2008 by kitchenbelle

This tart is not only very beautiful and elegant, but also it is decadent.  It reminds me of France because as with most French food, a small portion satisfies the palette.  Don’t let the sliced fruit fool you–this is rich!  And because it is aesthetically pleasing it adds a lovely touch to any table.  I won’t lie, this takes some time to make, but because there are different elements (the crust, the filling, the glaze) you won’t be slaving for consecutive hours.  And the result is well worth the effort.  

One thing I must tell you: don’t forget to toast the nuts!  As I have said before, it really does make a difference! 

Plum Macadamia Nut Tart:

Crust

  • 6 oz. macadamia nuts, toasted (no skins) and finely chopped
  • 4 tablespoons sugar
  • 1.5 cups flour plus an additional tablespoon
  • pinch of salt
  • 9 tablespoons butter
  • 1 large egg
  • 1 teaspoon vanilla

Pastry Cream + Fruit

  • 9 tablespoons sugar
  • 6 large egg yolks (Save the whites and make yourself an omelet!)
  • 5 tablespoons flour
  • pinch of salt
  • 2 cups light cream, scalded
  • 2 teaspoons vanilla
  • 4-6 plums, pitted and sliced

Glaze

  • 1 cup apricot jam

Make the crust

Preheat oven to 375 F.

Mix finely chopped nuts with sugar in a bowl.  Add the flour and salt.  Cut butter into small pieces and us fingers to mix it into the nuts/sugar.  In a separate small bowl, lightly beat the egg and add the vanilla to it.  Work this mixture into the flour mixture a little at a time.  Pull the dough into a ball.  If it won’t stay in a ball or if it feels too dry, add a tablespoon of water.

Butter a 10-inch tart pan very well.  Make sure every little crack is filled with butter.  It is better to over butter than to not butter enough here!  (Just think how sad you will be if your tart sticks to the pan!)  Evenly press the dough into the pan.  Chill for at least 30 minutes. Remove from refrigerator.  Use a knife or fork to poke a few holes into the dough.  (This will allow air to escape and prevent it from puffing up while baking.)  Bake for 25-45 minutes, depending on your oven.  You’ll know it is done when it is a nice golden brown.  Keep an eye on it!  Cool completely before filling.

Make the pastry cream

In a saucepan whisk together the sugar and egg yolks until they are thick and lighter in color.  Stir in the flour and salt.  Slowly add the scalded cream in a steady stream, whisking all the while.  Place over medium heat and stir constantly.  Bring to a boil.  (It is imperative it comes to a boil.)  Keep whisking.  Once it has boiled for a few seconds remove from heat and add vanilla.  Strain through a wire strainer.  Cool in the fridge or by placing the saucepan in a bowl full of ice.  Cover with plastic wrap touching the cream and chill in the fridge. 

Make the glaze 

Heat jam in a saucepan until soft.  Strain through a wire strainer. Use while warm.

Assemble the tart

Pour cooled pastry cream into cooled crust.  Arrange sliced plums on top in a decorative pattern.  Brush delicately with glaze. 

Adapted from recipe copyright Roberta Dowling.

Filed under: Dessert, plum | 1 Comment »

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