5.04.2012

Let Them Eat Cupcakes

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Back in March my friend made these gorgeous cupcakes for a church celebration. They were absolutely amazing. She and I both omitted the orange sauce. I do look forward to the day when I make them with it.


Blackberry White Chocolate Cupcakes from Your Cup of Cake

Vanilla Cake
1 cup butter
1 ½ cup sugar
2 eggs
4 egg whites
1 TB + 1 teaspoon vanilla
3 1/3 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup sour cream
1/3 cup buttermilk

White Chocolate Ganache
1/3 cup white chocolate chips
2-4 tablespoons heavy cream

Blackberry
Buttercream
1 cup butter
4 cups powdered sugar
1 tablespoon milk
4 tablespoons blackberry puree

Blackberry
Orange Sauce:
1 cup fresh or frozen blackberry puree
1/8 cup water
½ cup orange juice
¼ cup + 2 tablespoons sugar
1 ½ tablespoons cornstarch
1/8 cup cold water
pinch cinnamon

Directions:
1.Preheat oven to 375 and line muffins pans with cupcake liners
2.Beat butter and sugar until light and fluffy.
3.One slow, add eggs/egg whites one at a time until well combined. Add vanilla.
4.In a separate bowl, sift flour, baking soda, baking powder and salt together.
5.Add 1/3 of the dry ingredients, then buttermilk, then another 1/3 dry, sour cream, then last 1/3 dry. Make sure to let fully mix between each addition.
6.Fill cupcake liners ¾ full and bake for 18-21 minutes, or until and inserted knife or toothpick comes out clean.
7.White Chocolate Ganache: On the stove or in the microwave, heat white chocolate chips and heavy cream until melted while stirring, be careful not to heat too fast or it will burn. Add more cream if you want it to be thinner.
8.When cupcakes are cooled, dip the tops in the ganache and wait for the chocolate to set before piping. (I will dip one cupcake, and wait a few minutes to make sure my ganache is cooled/thick enough so it doesn’t run off the side of the cupcake as well.)
9.Blackberry Buttercream: Beat butter, powdered sugar, milk and blackberry puree (puree should be strained to remove all seeds) for 2-3 minutes. (If too thick—add more milk or puree, if too thin—add more powdered sugar.)



Uploaded from the Photobucket iPhone App

The white cake recipe is so good that I've started using for those days when we just need a cupcake.

2 comments:

Clandestine Road said...

These turned out really well. Friday was just a cupcake kind of day. Thanks for sharing.

eryka said...

These are amazing (just like you!).

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