White Chocolate Cupcakes (Print Version)
# Ingredients:
01 -
1 teaspoon vanilla extract, pure.
02 -
¼ teaspoon salt.
03 -
¾ cup white sugar.
04 -
½ cup butter without salt, brought to room temperature.
05 -
1½ teaspoons baking powder.
06 -
1½ cups regular flour.
07 -
2 large eggs.
08 -
1 cup fresh blueberries.
09 -
4 ounces white chocolate, melted and cooled down.
10 -
½ cup whole milk.
11 -
Fresh blueberries for topping.
12 -
4 ounces white chocolate, also melted and cooled (for frosting).
13 -
1-2 tablespoons thick cream, heavy type.
14 -
1 cup unsalted butter, softened (for frosting).
15 -
3 cups powdered sugar, sifted.
# Instructions:
01 -
Set oven to 350°F and get cupcake liners into a muffin tray.
02 -
Whisk together sugar and butter until creamy. Beat in eggs and add vanilla.
03 -
In a new bowl, mix salt, flour, and baking powder.
04 -
Add the dry mix to the wet mixture in turns with milk. Gently combine in melted chocolate.
05 -
Carefully fold in the blueberries so they’re scattered evenly.
06 -
Spoon the batter into cupcake holders, filling each about two-thirds full. Bake 18-20 minutes.
07 -
Whip butter into a smooth consistency, mix in powdered sugar bit by bit, then finish with melted chocolate and cream.
08 -
Spread or pipe the frosting on cool cupcakes. Add fresh blueberries on top.
# Notes:
01 -
Dust blueberries with a little flour so they don’t sink.
02 -
Work in some lemon zest if you want extra zing.
03 -
They’ll stay good 2-3 days if kept at room temperature.