WHITE CHOCOLATE FROSTING
Creamy, easy to spread frosting made with white chocolate! Use this white chocolate frosting on cakes, cupcakes and brownies.
Provided by Julie Clark
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- **Melt the white chocolate in advance and allow it to come to room temperature. If it is hot when you add it to the whipped butter, it will melt the butter and the texture of the frosting will be off.
- Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in.
- Add the powdered sugar and vanilla.
- Beat the frosting for 2-3 minutes until the frosting is smooth and creamy.
Nutrition Facts : Calories 328 kcal, Carbohydrate 26 g, Protein 1 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 46 mg, Sodium 160 mg, Sugar 26 g, ServingSize 1 serving
RASPBERRY AND WHITE CHOCOLATE CUPCAKES
These cupcakes are sweet and sour definitively irresistible!
Provided by LouisaRich2004
Time 25m
Yield Makes 12 cakes
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 180C/ FAN 160C/ GAS 4. Put muffin cases into a 12-hole muffin tin, to keep a good even shape as they bake.
- Measure all the cupcake ingredients into a large bowl and beat until blended and smooth. Spoon evenly between the paper cases.
- Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift the paper cases out of the tin and cool the cases on a wire rack until completely cold before icing.
- To make the white chocolate icing melt white chocolate and leave to cool. Now mix the creme fraiche with the melted chocolate and ice the cakes and put 3 raspberries on each cake.
WHITE CHOCOLATE CHIP CUPCAKES
This recipe is by far the best white chocolate chip cupcake recipe I've ever made. It's enough white chocolate to notice without being overpowering. I topped mine with a raspberry cream cheese frosting.
Provided by Rachel.Bailey27
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 10 cups of a muffin tin with paper liners.
- Place sugar and eggs into the bowl of a stand mixer and beat using the paddle attachment until fluffy and pale yellow in color.
- Heat milk in a saucepan over medium heat. Bring just to a boil and add white chocolate chips. Whisk until smooth. Pour mixture over sugar mixture and beat for 1 minute. Add vanilla extract and mix until combined. Fold in flour and baking powder using a rubber spoon until just incorporated, being careful not to overmix. Fold in melted butter.
- Fill each prepared muffin cup 2/3-full with batter.
- Bake in the preheated oven until cupcakes have risen and are just firm to the touch, 20 to 25 minutes. Remove from the oven and transfer to a wire rack to cool.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 25.2 g, Cholesterol 54.9 mg, Fat 14 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 71.5 mg, Sugar 17.2 g
CHOCOLATE CHIP CUPCAKES
These crowd-pleasing cupcakes are quick, moist and yummy! -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.
Nutrition Facts : Calories 215 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 199mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chip Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven at 325°F Insert liners into medium cupcakes pans.
- Prepare cupcakes. In a bowl, sift flour, baking powder, salt and baking soda.
- Place butter, sugar, vanilla and almond extracts in mixing bowl, beating on medium speed until mixture is light and airy.
- Reduce speed to low, add eggs one at a time, mixing well.
- Gradually add one third of the dry ingredients (prepared in Step 2), one third of the milk, and repeat 3 times. Mix until ingredients are incorporated and batter is smooth.
- Add chocolate chips to mixture and stir.
- Fill the cupcake liners two-thirds full.
- Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
- Remove from oven and cool on wire rack for 10 minutes.
- Prepare frosting: in a bowl placed over a pot of hot water, melt chocolate and butter, mixing until texture is smooth.
- Add salt, condensed milk, and corn syrup, mix.
- Remove from heat and set aside tio cool. When frosting cools and sets, spread a heaping tablespoon on top of each cupcake.
Nutrition Facts : Calories 458.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 78.8, Sodium 324.1, Carbohydrate 60.7, Fiber 2.3, Sugar 37, Protein 7.3
WHITE CHOCOLATE CHIP PUMPKIN CUPCAKES
These pumpkin cupcakes have become a fall family favorite! They are so easy and delicious! This batter rises quite a bit and will make more than the cupcake amount listed on the box.
Provided by lisa5691
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- Beat cake mix, water, oil, and egg whites together in a bowl using an electric mixer on low for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 more minutes. Stir pumpkin puree and pumpkin pie spice into batter; fold in white chocolate chips. Spoon batter into prepared muffin cups, leaving about 1/2-inch space at the top. These cupcakes rise quite a bit.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer cupcakes to a wire rack to cool completely. Frost cupcakes with cream cheese frosting.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 33.1 g, Cholesterol 2 mg, Fat 13 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 232.7 mg, Sugar 26.6 g
WHITE CHOCOLATE CHERRY CUPCAKES
Provided by Food Network
Time 43m
Yield 28 cupcakes
Number Of Ingredients 27
Steps:
- Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
- Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.
- De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
- To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.
- In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely.
CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chip Cupcakes recipe from Food.com.
Provided by Kree6528
Categories Dessert
Time 27m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Cream margarine, sugars, and vanilla; beat in egg.
- Sift and stir in flour, baking powder, and salt.
- Spoon into 12 well-greased or paper-lined muffin cups.
- Bake for 10-12 minutes; remove from oven.
- For topping: combine in small bowl salt, egg, and brown sugar.
- Stir in chocolate chips, nuts, and vanilla.
- Spoon over hot cupcakes.
- Return to oven and bake for 12 minutes or until golden brown.
- Immediately remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 243.5, Fat 8.9, SaturatedFat 3.6, Cholesterol 31, Sodium 198.9, Carbohydrate 40.3, Fiber 1.1, Sugar 29.7, Protein 2.9
EASY CHOCOLATE CHIP CUPCAKES
The most gorgeous, simple, cupcakes made easy! Recipe makes 8 cupcakes.
Provided by mrsmoonwalker
Time 40m
Yield Makes 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C/375F/Gas mark 5. Prepare your cupcake tray with the cases needed.
- Put the butter/margarine in with the caster sugar and use an electric whisk to beat until light and fluffy.
- Slowly whisk in the eggs a bit at a time so that they don't curdle. Once fully whisked add the vanilla essence.
- Sift the flour into the mixture and fold it using a spatula so as to get all of the flour mixed. Once consistent, add the chocolate chips and fold them in as well.
- Use two tea spoons to spoon the mixture into the cases until they're 3/4 full. Place in the oven for 15-20 minutes, check regularly with a cocktail stick (if they are undercooked the cocktail stick will come out with mixture on it). Once cupcakes are done place on a cooling rack until cool.
- Dust with icing sugar and enjoy!
VANILLA AND CHOCOLATE CHIP CUPCAKES
Steps:
- Gather the ingredients.
- Heat the oven to 375 F/190 C. Grease and flour cupcake tins or line them with paper liners.
- Using an electric mixer and a large bowl, beat together the butter and sugar until the mixture is light and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- While beating on low speed, add the flour mixture alternately with the milk to the creamed butter and sugar mixture, beating just until a smooth, thick batter forms. Do not overmix.
- Stir the chocolate into the batter now if you like, or add it after you have filled the cupcake liners.
- Spoon the batter into the prepared cupcake tin, filling a little more than half full.
- Bake the cupcakes until set and golden in color, approximately 20 to 25 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely.
Nutrition Facts : Calories 205 kcal, Carbohydrate 26 g, Cholesterol 52 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 63 mg, Sugar 15 g, Fat 10 g, ServingSize 24 cupcakes (24 servings), UnsaturatedFat 0 g
WHITE CHOCOLATE CHIP MUFFINS
This is a very easy recipe for delicious white chocolate chip muffins that your kids will simply love.
Provided by lasossa
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
- Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
- Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
- Fill 2/3 of each prepared muffin cup with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
- Remove from the oven and let cool for 2 minutes. Serve warm.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 38.2 g, Cholesterol 21.9 mg, Fat 15.1 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6 g, Sodium 257.2 mg, Sugar 22.1 g
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