Hi dear friends!
As I promised on Sunday, here is the recipe of
the white chocolate cupcakes with rose buttercream that I created to
commemorate the Lulu’s Sweet Secrets anniversary.
It took me some attempts to figure out how to make a light and
fluffy white chocolate cupcake. But now I’m proud and glad to say that I made a
wonderful treat to your afternoon tea or party dessert table!
The best way I found was to first melt the white chocolate in
boiling milk. Then I whisked eggs and sugar until fluffy and pale yellow in
color, and added the hot white chocolate mixture. Finally, after the flour
addition, I incorporated melted butter. The rose buttercream on top is
the same recipe I used to filling the rose and pistachio cake.
I hope you love
it as much as I did!
White
Chocolate Cupcakes with Rose Buttercream
White Chocolate Cupcakes
(From Lulu's Sweet Secrets)
Makes 10
Makes 10
½ cup
(1 stick) unsalted butter, melted
½ cup
granulated sugar
1
cup all-purpose flour, sifted
1
teaspoon baking powder
2
whole large eggs, room temperature
¼ cup
whole milk
1
teaspoon pure vanilla extract
160g/
5.64 ounces white chocolate
Line 10
cupcake cups with papers lines. Preheat the oven to 350 degrees F.
Place
the eggs and sugar in a stand mixer bowl and beat with the paddle attachment until
fluffy and pale yellow in color. Meanwhile, heat the milk in a saucepan over
medium heat. Bring just to a boil and then add the white chocolate. Whisk until
smooth. Place the white chocolate and milk mixture over the eggs and sugar and
beat for a minute. Add the vanilla and mix until combine. Fold in the flour and baking powder with a rubber
spoon until just incorporated (don't overmix). Fold in the melted butter.
Fill
each cupcake line two-thirds full with batter. Bake for 20-25 minutes or until
risen and just firm to the touch. Transfer to a wire rack to cool.
Cream 80g softened butter and 115g sifted icing
sugar with an electric mixer or spatula until you have a smooth, creamy
buttercream. Add a splash of rose water and beat for a further minute. Taste
and add more if needed.
I can't wait to try the white chocolate cupcakes. I think adding the white chocolate to the cupcake batter is a great idea! And your roses, you are an truly an artist! I love your posts. Thanks for sharing.
ReplyDeleteDear Karen, thank you so much for the comment! I'm so glad you like my posts!xo
DeleteHey Luciana! I came here to pin so others can learn from you. I think it will take me lifetime to give me courage to make this. Haha! xoxo
ReplyDeleteI do love these, Luciana! Exquisitely done – they make me happy just looking at them. I can only imagine how happy I'd be eating them! :) xo
ReplyDeleteDivine! I don't think I would ever eat them
ReplyDeletewhat a nice pictures! so beautiful!!
ReplyDeletehttp://sugar-steps.blogspot.com.es/
These cupcakes are incredible! Thank you so much for such a wonderful recipe!
ReplyDeleteI just made these cupcakes and they turned out beautifully! Thank you so much for a terrific recipe!
ReplyDeleteHi dear Nidhi! I'm so glad you like the cupcake! Thank you so much for the comments, they just made my day! xoxo
Deleteolha que coisa mais linda, mais cheia de graça...
ReplyDeletemaravilhosos!
beijos
Just baked these and it turned out great! Although I used strawberry extract instead of rose water (i cant find any) it still tasted great! thanks for the recipe!
ReplyDeleteHi Luciana, I wanted to ask with what you make the roses and how you stick the petals to eachother?
ReplyDeleteThe things you make are truely amazing!
Hi! Thank you for the comment! I make the roses with Satin Ice Gum paste and I stick the petals with edible glue.
DeleteLulu, xo
These look delicious and so pretty! I was wondering if you could make the cupcake without the white chocolate?
ReplyDeleteHi Erin, thank you so much for the comment! I'm sorry, but I have never tried without white chocolate.
DeleteI've been looking for new cupcake flavours and now just saw these. Delicious and lovely recipe! Thanks for sharing!
ReplyDeleteHi Luciana,
ReplyDeleteHave made these as cupcakes but want to use this recipe to make a three tiered wedding cake 12in,9in, & 6in can I just triple & double the recipe to fit the tin sizes? I know this is not possible with some recipes and you need to make them one by one so I would be interested in your feedback.
Thanks Pauline
Hi Luciana,
ReplyDeleteI have made these cupcakes and would like to use the recipe to make a three tiered wedding cake sizes 12in 9in & 6in and was wondering if it is possible to double or triple the recipe to fit the tin sizes. I know some recipes don't work out by simply doubling them so I was wondering what your thoughts were. I would be grateful for your feedback. Thanks
Hi Pauline! You can use this recipe to make cakes too, It works very well. I already made a 9in cakes and came out perfectly. xoxo
DeleteMade these today they were soooo delish thanks for the perfect recipe :)
ReplyDeleteHello Luciana~
ReplyDeleteI really liked the idea of melted chocolate in the batter, this cupcake is so light and fluffy! I thought that maybe the chocolate would make it really dense and I was so surprised when it didn't! Definitely making these again. :)