Bakers On Board (2016)
“White Chocolate Cupcakes Makes 24 cupcakes 6 ounces white chocolate, finely chopped 2/3 cup sugar 4 tablespoons butter (1/2 stick), room temperature 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 1 tablespoon vanilla extract Directions 1. Preheat oven to 350°F. Line two muffin pans with cupcake liners.
2. Ask a parent to help you melt the white chocolate, either in a double boiler or (the easy way!) in a microwave oven. Set your microwave at 50 per...cent power so you don’t scorch the chocolate. Place the chocolate in a microwave-safe bowl. Heat for 30 seconds, then remove and stir. Careful! The bowl will be hot. Continue heating in 30-second intervals, stirring as needed, until the melted chocolate is smooth and creamy.
3. In the large bowl of a mixer, cream the sugar and butter together on low speed to combine, then on high until the mixture becomes light and fluffy.
4. Reduce the speed to low, and slowly add the eggs one at a time.MoreLess
2. Ask a parent to help you melt the white chocolate, either in a double boiler or (the easy way!) in a microwave oven. Set your microwave at 50 per...cent power so you don’t scorch the chocolate. Place the chocolate in a microwave-safe bowl. Heat for 30 seconds, then remove and stir. Careful! The bowl will be hot. Continue heating in 30-second intervals, stirring as needed, until the melted chocolate is smooth and creamy.
3. In the large bowl of a mixer, cream the sugar and butter together on low speed to combine, then on high until the mixture becomes light and fluffy.
4. Reduce the speed to low, and slowly add the eggs one at a time.MoreLess
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