White chocolate star cupcakes
Roll up your sleeves, wannabe pastry chefs; this one's gonna be fun. And sparkly!
It’s about to be a new year, so of course that leaves plenty of excuses to bake gorgeous desserts, throw extravagant parties, and really have fun with food, family and friends. These cupcakes took a few tries until I was satisfied with the results – but the final recipe is perfect.
Do consider doubling this recipe, even if only to have more cupcake tops to decorate with sparkly glitter, pretty stars and two-tone chocolate frosting. And remember, in cake decorating, you eat your mistakes – so no stress, only sweetness!
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 tablespoon vanilla
- 2 eggs
- 1 3/4 cup flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 cup coconut or almond milk
- 6 ounces white chocolate baking chips
- 6 ounces Neufchatel cheese
- 1/2 cup plus 2 tablespoons unsalted butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon fine sea salt
- 9-10 ounce white chocolate baking chips
For white chocolate cupcakes:
For white chocolate frosting:
Preheat oven to 325° F. Line muffin pans with paper liners.
Beat butter, sugar and vanilla until smooth, scraping down the sides as needed. Add eggs and mix well.
In microwave-safe bowl, melt chips for about a minute and a half on medium, stir, and heat for another minute. Stir until all chips are melted. Add melted chocolate to butter mixture and mix well. Whisk flour, salt and baking powder together in a bowl, and add half of it to the butter chocolate mixture.
Add half of the coconut milk, mix, and then add remaining flour mixture and coconut milk. Mix well, and scrape down sides to ensure a smooth, consistent batter.
Use a 1/3 measuring cup to fill cupcake liners. Bake 20 minutes or until centers are set and tops spring back when lightly pressed. Transfer to wire racks to cool.
In microwave safe bowl, melt chips for about a minute and a half on medium, stir, and heat for another minute. Stir until all chips are melted. Add to frosting mixture and beat well.
When cupcakes are cooled, pour frosting into a large Ziploc or piping bag and either fit with a decorating tip, or simply snip the corner. Pipe a swirl of frosting onto each cupcake, and top with a chocolate star.
To create a fabulous looking two-tone frosting, spread white chocolate frosting on one side of piping bag, and chocolate on the other. If you’re a serious baker, you can also pick up a two-tone frosting piper.
Here's a video on how to do the frosting.
Sprinkle with crushed decorating sugar for an even more festive look (and to please the little girls in your life).