WHITE CHOCOLATE-SPICE CUPCAKES
Candace Nelson, founder of the Beverly Hills cupcake bakery Sprinkles, says Thanksgiving is one of the busiest holidays at the bakery. She says holiday eaters are usually excited to try new desserts but they still want to stick with the "Thanksgiving flavor profile." "Spice cupcakes are certainly within the scope of traditional Thanksgiving flavors," she says. "With the twist of the white chocolate cream cheese frosting, these have a decadent richness and tang that make for a perfect finish to everyone's favorite meal."
Provided by Tara Parker-Pope
Categories dessert
Time 50m
Yield 1 dozen cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with 12 cupcake liners.
- In a bowl, whisk together flour, baking soda, spices and salt. In another bowl, combine molasses and milk.
- With an electric mixer fitted with flat beater, cream the butter on medium to medium-high speed for 3 to 5 minutes. Gradually add the sugar. and beat until light and fluffy in texture. Beat in the eggs, one at a time.
- Reduce the mixer speed to low, and incorporate the flour mixture alternately with the molasses mixture, beating thoroughly after each addition and ending with dry ingredients.
- Divide batter among the cupcake liners and bake for about 20 minutes, or until top of cupcakes spring back when lightly touched. Cool thoroughly before frosting.
- Prepare the frosting. Using an electric mixer with flat beater, mix together butter, cream cheese and salt on medium speed for 3 to 5 minutes. Reduce speed to low, and gradually add powdered sugar until incorporated. Gradually add vanilla and melted white chocolate until just blended. Do not overwhip the frosting; the consistency should be creamy and dense, like ice cream.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 271 milligrams, Sugar 43 grams, TransFat 1 gram
WHITE CHOCOLATE CUPCAKES
I got this recipe out of a Woman's World magazine at work. It is very tasty but I had a problem with my cupcakes not rising. I'm posting it anyway in hopes that someone else will try it and maybe have better success than me. The white chocolate buttercream frosting is very rich but really yummy! You can melt the chips in the mircowave but I had better success using a double boiler.
Provided by Zaney1
Categories Dessert
Time 40m
Yield 1 cupcake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Line 24 muffins cups with cupcake papers.
- Melt 1 cups of the white chocolate chips and let cool.
- Melt 1/2 cup butter, let cool slightly.
- On medium speed, mix cake mix, eggs, water, melted white chocolate chips, and 1/2 cup melted butter until combined 1 minute.
- On medium-high beat 2-3 minutes until light and fluffy.
- Divide batter between cupcke liners.
- Bake 20-23 minutes ot until inserted toothpick comes out clean.
- Cool 10 minutes.
- Remove from pan and finish cooling on wire racks.
- Cool completely.
- White Chocolate Frosting.
- Melt remaining 1 cup white chocolate chips.
- On medium-high combine white chocolate chips and 1 cup butter until smooth.
- Gradually beat in confectioners' sugar until light and fluffy.
- Spread over cooled cupcakes.
- Slice strawberries, leaving the cap end whole.
- Fan strawberries out and top each cupcake with 1 strawberry, if desired.
- You can also sprinkle each cupcake with chopped macadamia nuts, if desired.
Nutrition Facts : Calories 317.5, Fat 19, SaturatedFat 10.6, Cholesterol 58.9, Sodium 245.8, Carbohydrate 35.1, Fiber 0.2, Sugar 29.9, Protein 2.7
CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING
Provided by Melissa d'Arabian : Food Network
Categories dessert
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
- Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)
WHITE CHOCOLATE, FRUIT, AND SPICE MUFFINS
A dark, moist, rich muffin. Original, yet classically delicious!
Provided by Chantal Pare'
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper liners.
- In a medium saucepan over medium-low heat, mix cocoa powder, quick-cooking oats, brewed coffee, water, cinnamon, allspice, nutmeg, molasses, and butter. Cook and stir until evenly moist and thickened. Cool slightly, and pour into a medium bowl.
- Beat the egg into the cocoa powder mixture. Mix in flour, graham cracker crumbs, crushed shredded wheat cereal, crushed bran flakes cereal, and poppy seeds. Gradually beat in the milk, adding enough to form a smooth batter. Thoroughly beat in baking powder. Fold in apple, raisins, and white chocolate. Scoop into the prepared muffin pan.
- Bake 30 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 280 calories, Carbohydrate 48.8 g, Cholesterol 25.6 mg, Fat 8.5 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 4.3 g, Sodium 237.6 mg, Sugar 25 g
SPICED CARROT CUPCAKES
A medley of spices and a fluffy white chocolate frosting star in this cupcake recipe. They're moist and light-tasting...a little different from your average cupcake. Angela Coulter, Blairsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 23
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners' sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired. Store in the refrigerator.
Nutrition Facts : Calories 458 calories, Fat 21g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 188mg sodium, Carbohydrate 63g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON AND WHITE CHOCOLATE CUPCAKES
I found this recipe on the Godiva site using Godiva white chocolate. I am sure any good quality white chocolate will do fine (such as Ghirardelli).
Provided by Bev I Am
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- To Make Cupcakes:.
- Position the rack in the center of the oven and heat to 350°F
- Place 12 cupcake paper liners in a 2 1/2-inch muffin pan.
- Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside.
- Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and creamy.
- Beat in the eggs one at a time. Beat in the lemon juice, lemon peel and vanilla.
- Beat in one-half of the flour mixture, scraping down sides of bowl.
- Gradually add the buttermilk and beat in the remaining flour mixture until the ingredients are mixed.
- Divide batter among the muffin cups, filling each about one-half full.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes in pan on a wire rack for 10 minutes.
- Remove cupcakes and cool completely.
- To Make Frosting:.
- Place the white chocolate in a microwavable medium bowl.
- Microwave on HIGH for 1 to 1 1/2 minutes.
- Let stand for 1 minute.
- Stir until it's completely melted and smooth. Cool slightly.
- Add the cream cheese, butter, lemon peel and vanilla.
- Beat with an electric mixer at medium speed until the ingredients are mixed.
- Add the confectioners' sugar and beat until the frosting is smooth.
- To Assemble Cupcakes:.
- Remove the paper liners from the cupcakes and turn the cupcakes upside down.
- Spread a 1/4-inch thick layer of frosting to completely cover the top and sides the cupcakes.
- Spoon the white chocolate curls over the frosting, gently pressing, if necessary to help them adhere to the sides.
- Sift the confectioners' sugar over the tops of the cupcakes.
Nutrition Facts : Calories 464.9, Fat 23.5, SaturatedFat 14, Cholesterol 85.7, Sodium 214.7, Carbohydrate 60.5, Fiber 0.4, Sugar 51.5, Protein 4.6
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
SPICE CUPCAKES
These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! -Carla Hodenfield, Ray, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 cupcakes.
Number Of Ingredients 20
Steps:
- In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.
Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 257mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
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