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    White Chocolate Cupcakes

    • 1 3/4 Cups Cake Flour
    • 2 Teaspoons Baking Powder
    • 2/3 Cup Milk, Whole Milk is best
    • 1/2 Teaspoon Double Strength Vanilla
    • 4 Egg Whites, Room Temperature
    • 6 Tablespoons Butter
    • 1/2 Cup Granulated Sugar
    • 1/4 Cup Sour Cream
    • 12 Lindor White Chocolate Truffles
    Frosting and Garnish
    • 6 Oz White chocolate for baking, chopped
    • 1 Pkg (8 oz) cream cheese, softened
    • 1/4 Cup butter (1/2 stick), softened
    • 1/2 Teaspoon ) Double-Strength Vanilla
    • 2 Cups Powdered sugar
    White Chocolate Cupcakes

    1. Preheat oven to 325°F. Place paper liners in wells of muffin pan. 
    2. Whisk flour and baking powder in small mixing bowl. Combine milk and vanilla in (1-cup) measuring cup. In a 2-qt mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In Stainless (4-qt.) 
    3. Mixing Bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. 
    4. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. 
    5. Whisk in one-third of the egg whites with whisk. Fold in remaining egg whites using whisk. Divide batter evenly among liners.
    6. .............
    7. Read full recipe >> Click Here

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