Originally posted May 27, 2015

White Chocolate Cupcakes

White Chocolate Cupcakes by Sarah Xiong

For gluten-free muffins replace the cake flour with my GF flour mix + 1/8 tsp xanthan gum. A chilled gf cupcake tastes more similar in texture to the gluten flour cupcake.

These cupcakes will rise high so only fill it halfway up.

Ingredients

  • FOR 9" CAKE PAN
  • 3 oz white chocolate
  • 2.4 oz egg whites
  • 1/2c milk, divided
  • 3/4 tsp vanilla
  • 5.25 oz cake flour
  • 4.25 oz sugar
  • 11 g baking powder (2 1/2 tsp)
  • 1/4 + 1/8 tsp salt
  • 2.25 oz butter
  • FOR 1 MINI-MUFFIN PAN
  • 1.5 oz white chocolate
  • 1.2 oz egg whites
  • 1/4c milk
  • 1/4 + 1/8 tsp vanilla
  • 2.6 oz cake flour
  • 2.1 oz sugar
  • 1 1/4 tsp baking powder
  • 1/8 + 1/16 tsp salt
  • 1.1 oz butter

Directions

Melt white chocolate. Cool.

Mix egg whites, 1/4 of the milk and vanilla in small bowl.

Whisk flour, sugar, baking powder and salt. Add soft butter and remaining milk and mix. Add egg whites in 3 batches til just mixed.

Bake 350 for 30 minutes for cake pan. 9 minutes for mini muffin pan.

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