White Chocolate Cupcakes

Ingredients
  • 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

 Directions
  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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