White chocolate cupcake
Join the cupcake club! This easy cupcake recipe yields light and creamy yet delightfully crumbly cupcakes with a deliciously creamy layer of white chocolate butter cream icing on top. The sweet, caramelly taste of the fresh butter cream highlights the cupcakes’ overall sweetness beautifully. What's more is that Strawberry Crispearls™ and Strawberry Blossoms prove to be the ultimate cupcake decorations, giving the sweet treat irresistible appeal and a deliciously fruity taste dimension.
- Level:
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Easy
White chocolate cupcake
Ingredients: White chocolate cupcake
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4whole egg(s)
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170 gsugar
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1 gsalt
Preparation: White chocolate cupcake
Beat together until mixture becomes pale.
Ingredients: White chocolate cupcake
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125 g35% cream
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5 gbaking powder
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40 gpotato starch
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160 gflour
Preparation: White chocolate cupcake
Add to previous mixture.
Ingredients: White chocolate cupcake
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80 gmelted butter
Preparation: White chocolate cupcake
Fold in.
Use piping bag to fill 2/3 of cupcake baking cups. Bake for 20 minutes at 170°C.
Butter cream
Ingredients: Butter cream
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172 gegg white
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258 gsugar
Preparation: Butter cream
Whisk together and heat au bain-marie to 60°C. Beat for 2 minutes in stand mixer at low speed. Then mix at higher speed until mixture has cooled off to approx. 35°C.
Ingredients: Butter cream
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1vanilla bean
Preparation: Butter cream
Add to previous mixture.
Ingredients: Butter cream
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452 gbutter
Preparation: Butter cream
Soften and whip until you obtain a smooth mixture. Mix with the previous mixture in the stand mixer.
Ingredients: Butter cream
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113 g
Preparation: Butter cream
Heat to 45°C and mix with previous mixture in stand mixer.
Ingredients: Butter cream
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Q.S.CEF-CC-STRA
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Q.S.CHF-BS-19501C
Preparation: Butter cream
Fill a star-nozzled piping bag with butter cream. Ice the cooled cupcakes. Sprinkle Callebaut® Strawberry Crispearls™ CEF-CC-STRAWB and Callebaut® Strawberry Blossoms CHF-BS-12941C on top.
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