July 4th White Chocolate Cupcakes Recipe
User Reviews
5
July 4th White Chocolate Cupcakes Recipe
Description
The cupcake batter combines softened butter, sugar, sifted dry ingredients, milk, white chocolate, and vanilla. Whipped egg whites folded in create airiness and a light texture. Baking at 350°F for about 20 minutes ensures a tender crumb with a clean toothpick test for doneness.
Buttercream frosting is made by creaming softened butter and powdered sugar with vanilla and whipping cream, whipped until smooth and fluffy. The frosting can be colored with red and blue food coloring for thematic decoration, ideal for patriotic celebrations like the Fourth of July.
These cupcakes can be served at room temperature or chilled. Piping the buttercream onto cooled cupcakes prevents melting and maintains a clean presentation. Cupcake liners facilitate removal from the pan and help retain freshness. Filling liners about two-thirds full allows the cupcakes to rise properly without overflow.
Mix batter only until flour is incorporated to avoid crumbly or rubbery texture. Gluten-free flour alternatives may require longer baking times. Tapping the pan gently before baking removes air bubbles for even tops. Baking cupcakes in advance and frosting prior to serving is convenient for preparations.
Ingredients
Cupcakes
- 9 Tablespoons butter 130 g, softened
- ¾ cup granulated sugar (and 1 1/2 Tablespoons extra for the egg whites)
- 3 egg white
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 cup milk (plus 1 Tablespoon of milk)
- ¼ cup white chocolate
Buttercream Frosting
- 5 1/2 cups powdered sugar 800 grams, sifted
- 2 cups butter 400 grams, softened
- 1 teaspoon vanilla
- 2 Tablespoons whipping cream
- Food Coloring This recipe is made with red and blue, of your choice
Instructions
White Chocolate Cupcakes
- In a standing mixer, cream the butter until fluffy with the sugar, except for the extra 1 ½ tablespoons.
- Place the white chocolate in the microwave for 20 second intervals until completely melted. Make sure not to burn. Add the white chocolate to the sugar mixture.
- Add the sifted dry ingredients, alternating with the milk and vanilla. Mix until combined. Be careful to not over mix.
- Preheat the oven to 350 degrees F. Place cupcake papers in a cupcake pan.
- In another bowl, whisk the egg whites until they are light and fluffy. Add in the 1 ½ tablespoons of sugar, little by little.
- Once the egg whites form peaks, fold them into the cupcake mixture.
- Distribute the batter evenly into cupcake liners, filling each liner about ⅔ of the way up.
- Bake for 19 - 20 minutes at 350 or until you insert a toothpick and it comes out clean.
Buttercream Frosting
- Using a standing mixer, cream the butter until light and fluffy.
- Add in the sifted powdered sugar, little by little, alternating with the vanilla and whipping cream.
- Mix until fluffy and transfer into three separate bowls. Distribute evenly, I would suggest using a kitchen scale.
- Add in the food coloring to each of the bowls and mix until the color is even throughout all the buttercream.
- Transfer each color into a piping bag. Take a piece of plastic wrap and lay it on your counter. Then take the blue color piping bag and spread a line over the plastic wrap. The line should measure approximately the length of your piping bag. It should fit into the bag and fill it almost completely in length. Repeat once again on top so you have a line that is double the thickness.
- Continue doing the same thing for the red color, then the white, and repeat each color once more until there are two blue lines, two white, and two red.
- Roll one edge in until it touches the last color which should be white. At the end, the blue touches the white color. This will give you the shape of a cylinder. Tie up the edges. Cut one of the edges and place that part into the bottom of another piping bag sleeve with your decorating tip placed. This way your dollop of icing will be three colors and the colors won't smudge together.
- Add a large dollop onto each cupcake, from the outside inwards, and serve. Make sure your cupcakes are completely cooled before adding the icing. If not the frosting can melt. Serve and enjoy!
Notes
- Avoid overmixing batter to prevent crumbly or rubbery cupcakes.
- If using gluten-free flour, expect slightly longer baking times; test doneness with a toothpick.
- Cool cupcakes completely before frosting to prevent melting the buttercream.
- Tapping the cupcake pan before baking helps remove air bubbles for smoother tops.
- Use cupcake liners for easy removal and to keep cupcakes fresh longer.
- Prepare cupcakes ahead and frost just before serving for best presentation.
- Add food coloring gradually to achieve desired intensity in frosting.
- Fill cupcake liners about two thirds full to accommodate rising during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 484kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 239mg | 10% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 852IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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