From Beyond Frosting Blog: http://beyondfrosting.wordpress.com/...onut-cupcakes/
You will love this cupcake, because you would never know itís from a box! The cupcake has a very light crumb but actually has a lot of structure. What do I mean by structure? It doesnít fall apart when you peel back the wrapper. From someone like me who likes the frosting piled high, you always appreciate a cupcake with good structure.
I know a lot of people donít care of coconut, and I am one of them. Thatís why this is the perfect recipe for someone like me. There is only a slight hint of coconut in the cupcake that blends well with white chocolate. The toasted coconut around the edge is totally optional, but I found that I prefer the toasted coconut over raw coconut.
The recipe below is an adaption from the Your Cup of Cake
blog. I started out with some basic ingredients for the white cupcake and added a few additional elements to achieve what I was going for. I absolutely adore Lizzyís cupcakes and have made several different recipes. I recently purchased her new cookbook
as well. If you like to keep thing easy with boxed cake mixes, I highly recommend this cookbook! The recipes are super creative. Please note in both of the recipes below, I call for vanilla bean paste. If you donít have this, you can absolutely substitute in vanilla extract.
White Chocolate Cupcake
Adapted from Your Cup of Cake
Make 24 cupcakes
3 Oz White chocolate, melted and cooled.
1 Box white cake mix
4 Large egg whites
1/3 C Oil
3/4 C Buttermilk
3/4 C Light sour cream
1 1/2 tsp Coconut extract
2 tsp Vanilla bean paste (or substitute vanilla extract)
- Melt white chocolate in the microwave in 30 second increments until melted and smooth. Use a spoon to stir after each increment to help melt the chocolate. Allow to cool to room temperature.
- Combine all ingredients in a bowl and mix thoroughly; batter will be thick.
- Fill lined cupcake pan 2/3 full. Bake for 15-18 minutes. Check your cupcake for doneness by inserting a toothpick into the center of the cupcake. If your tooth pick comes out clean, your cupcake is done. Allow to cool in the pan for at least 5 minutes before transferring to a wire rack to cool.
The white chocolate cream cheese frosting is from Paula Deen
. If you like a lot of frosting, follow the recipe as instructed below. If you are going to be using only a knife to spread it across the top, than I suggest to cut this recipe in half unless you like leftover frosting. Seriously though, who doesnít?
White Chocolate Cream Cheese Frosting
Recipe by Paula Deen
6 oz White chocolate chips
1/3 C Heavy whipping cream
1 Package cream cheese (8 oz) at room temperature
1 C Butter (2 sticks) at room temperature
5-6 C Powdered confectionary sugar
1 tsp Vanilla bean extract (or substitute vanilla extract)
- Combine white chocolate and heavy cream in a heatproof bowl. Melt on the stove over a pot with simmering water on medium high. Stir until melted. Remove from heat and cool for at least 30 minutes.
- Beat softened cream cheese and butter for several minutes on medium speed until smooth and well combined. Next, add the melted chocolate and beat on medium speed until well combined.
- Slowly add powdered sugar 1 cup at a time and beating well after each addition.
- Lastly, add vanilla bean extract and beat until mixed.
I hope you love these cupcakes as much as I do! Next time I make these, I am adding rum and this will be my coconut colada cupcakes because if you are a follower of my blog you know I like boozy cupcakes!