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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this recipe out of a Woman's World magazine at work. It is very tasty but I had a problem with my cupcakes not rising. I'm posting it anyway in hopes that someone else will try it and maybe have better success than me. The white chocolate buttercream frosting is very rich but really yummy! You can melt the chips in the mircowave but I had better success using a double boiler. Ingredients:
2 cups white chocolate chips, seperated |
1 1/2 cups butter, softened |
18 ounces white cake mix |
1 cup water |
3 eggs |
2 cups confectioners' sugar |
24 strawberries (optional) |
macadamia nuts (optional) |
Directions:
1. Preheat oven to 350.
2. Line 24 muffins cups with cupcake papers.
3. Melt 1 cups of the white chocolate chips and let cool.
4. Melt 1/2 cup butter, let cool slightly.
5. On medium speed, mix cake mix, eggs, water, melted white chocolate chips, and 1/2 cup melted butter until combined 1 minute.
6. On medium-high beat 2-3 minutes until light and fluffy.
7. Divide batter between cupcke liners.
8. Bake 20-23 minutes ot until inserted toothpick comes out clean.
9. Cool 10 minutes.
10. Remove from pan and finish cooling on wire racks.
11. Cool completely.
12. White Chocolate Frosting.
13. Melt remaining 1 cup white chocolate chips.
14. On medium-high combine white chocolate chips and 1 cup butter until smooth.
15. Gradually beat in confectioners' sugar until light and fluffy.
16. Spread over cooled cupcakes.
17. Slice strawberries, leaving the cap end whole.
18. Fan strawberries out and top each cupcake with 1 strawberry, if desired.
19. You can also sprinkle each cupcake with chopped macadamia nuts, if desired.
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