Knights in White Satin Cupcake

Knights in White Satin Cupcake

http://www.sweetestkitchen.com/mysterybox/

White Milk Chocolate is the mystery ingredient for this month's cupcake challenge. So I decided to do a layering of chocolates. First the batter, a pure white, with chunks of Ghirardelli Sublime White Vanilla Dream folded within. Next, Raffaello Almond Coconut Candy is pressed into the center of each hot cupcake. Then a mile high topping of White Whipped Frosting. Finally, to finish it off, a drizzle of melted Ghirardelli Sublime White Vanilla Dream.

Ingredients for Cupcake Batter:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
4 3/4 cups cake flour, sifted, plus additional for dusting pans
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups whole milk
1 tablespoon plus 1 1/2 teaspoons vanilla extract
2 1/2 cups sugar
9 large egg whites
1 (3.17 oz.) Ghirardelli Sublime White Vanilla Dream, chopped

Directions:
1. Arrange oven rack in middle position and preheat oven to 350°F. Line muffin tins with paper liners.

2. In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.

3. In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.

4. In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.

5. Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Gently fold in the white chocolate chunks. Fill cupcake liners 2/3 full.

6. Bake until tops are springy to touch and testers come out clean, about 20 minutes. Cool cupcakes in pans on racks 30 minutes.

7. Immediately upon removing from oven, press one Raffaello candy into the center of each cupcake. Let cupcakes cool.

Ingredients for White Chocolate Whipped Frosting:
1 (3.17 oz.) Ghirardelli Sublime White Vanilla Dream, chopped
1/4 c. heavy cream
2 sticks butter
1 1/4 c. powdered sugar
splash of vanilla

Directions for Frosting and Drizzle:
1. Stir white chocolate and whipping cream in pan on low heat until melted and smooth. Cool.

2. In a bowl, add butter, sugar, and vanilla and beat on high until light and fluffy. Frost cupcakes. Drizzle with chocolate.

Raffaello Almond Coconut Candy inserted into cupcake center.

The winner of August’s Mystery Box Cupcake Challenge will receive prizes from:

• Bake It Pretty; $5 electronic gift card


• Beanilla; 3 Indian + 3 Tahitian vanilla beans & a jar of Ground Vanilla


• CT2Designs; a cupcake ring


• Miss Kitty Creations; a cupcake charm of your choice


• Sweet Cuppin Cakes; a prize pack worth $25
• 
  Thank you to all our prize sponsors!
  
  

Fluffy White Fairy Cupcakes