White Chocolate Cupcakes
The white chocolate cupcake is a true indulgence that brings the creaminess and rich flavor of white chocolate in a small muffin form. White chocolate is one of the sweetest and creamiest varieties in the world of chocolates, making it the perfect base for muffins. The first white chocolate cakes appeared in the late 1980s, and have since become a favorite among dessert lovers. The white chocolate cupcake is the perfect choice for a birthday party, or if you simply crave something sweet.
Ingredients for this recipe
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Preparation Steps
1
First, preheat your oven to 350°F (180°C) to allow it to reach the desired temperature while you prepare the batter.
2
In a bowl, whisk the eggs and sugar together until light and fluffy. You can use a whisk or an electric mixer for this step.
3
Add the oil, milk, and vanilla sugar, and mix well to combine.
4
Chop or grate the white chocolate and melt it over a double boiler or in the microwave in short bursts. Stir the melted chocolate into the batter.
5
In a separate bowl, combine the flour, baking powder, and a pinch of salt. You can add all the dry ingredients without sifting, but sifting helps prevent lumps.
6
Gradually add the dry ingredients to the egg mixture, mixing continuously until you have a smooth, lump-free batter.
7
Divide the batter evenly among the muffin liners, filling them about 2/3 full to allow room for rising.
8
Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes are ready when the tops spring back lightly when touched and are lightly golden brown.
9
Let the cupcakes cool in the muffin tin before serving. If desired, garnish with grated white chocolate or a drizzle of chocolate sauce.
