White Chocolate and Blueberry Cupcakes
I got a new cupcake cookbook (Cupcakes: From the Cake Mix Doctor by Anne Byrn) this week and wanted to try one of the recipes out. If you remember, the recipe that I used for the AMAZING cookies-n-cream cupcakes came from this cookbook as well so Hubby and I were convinced that any recipe I tried would be good.
We had spent a weekend in Maine and bought some homemade blueberry preserves. I thought these would go perfectly with the White on White cupcakes. I decided to make the Full-Fat-Full-Dairy version of these cupcakes. That way I’m not tempted to try one. Or two or three.
Hubby said these were his 2nd favorite cupcakes of all time, behind the aforementioned Cookies-N-Cream cupcakes. He also said that quite a few of his coworkers loved them as well.
White on White Cupcakes – 4 WW pts – makes 24
(From: Cupcakes! By the Cake Mix Doctor by Anne Byrn)
1 cup white chocolate chips
1 box white cake mix
1 cup whole milk
1/3 cup vegetable oil
1 large egg
3 large egg whites
1 tsp vanilla extract
Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners and set aside.
Place chocolate chips in glass mixing bowl in microwave on high for 50 seconds to 1 minute. Remove and stir until smooth. Set aside to cool slightly.
Place cake mix, milk, oil, egg, egg whites, vanilla, and melted white chocolate in a large mixing bowl. Blend with electric mixer on low speed for 30 seconds. Stop the machine and scrape down sides of the bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more.
Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full.
Place pans in the oven and bake until they are lightly golden and spring back when lightly pressed with your finger, 17 to 20 minutes.
Allow cupcakes to cool in pan for 5 minutes. Remove from pan and cool completely on wire rack.
White Chocolate Buttercream Frosting – 5 WW PTS(from Crazy about Cupcakes)
1 1/2 cups white chocolate chips
4 Tbsp (1/2 stick) unsalted butter, at room temperature
3 Tbsp milk
1 tsp vanilla extract
4 1/2 cups confectioners sugar
Heat the white chocolate chips, butter, and milk in a saucepan over medium heat until all is melted. Remove from heat
Stir in the vanilla. Add the confectioners’ sugar slowly, stirring constantly, until combined. Add more milk or sugar to achieve desired spreading consistency.
I used the Cone Method to fill 12 of the cupcakes with preserves. I wanted to keep some for us to use later, especially since I wouldn’t be able to eat any of these cupcakes.
The frosting was very thick and only covered 12 of the cupcakes, which worked out fine since I only filled 12 of them. I frosted the remaining cupcakes with some leftover Hershey’s perfectly chocolate frosting that I had in the freezer from when I made the Chocolate-PB cupcakes.
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 cupcake: 162.7 Calories, 7.0g Fat, 14.4 mg Cholesterol, 184.9 mg Sodium, 3.2 mg Potassium, 23.7 g Carbs, 0.0 g Dietary Fiber, 14.4 g Sugar, 2.8 g Protein
WW POINTS = 4
1 serving frosting: 187.3 Calories, 5.6g Fat, 7.8 mg Cholesterol, 22.2 mg Sodium, 6.6 mg Potassium, 35.4 g Carbs, 0.0 g Dietary Fiber, 34.9 g Sugar, 1.1 g Protein
WW POINTS = 4
What a cute idea! As always, you’ve provided the inspiration for what I’ll make this weekend as a dessert.
PS – Using leftover pulled pork from your recipe to make nachos as well!
I love this! I’m new to baking so I’m wondering: when you pipe the batter onto the pan, how much batter do you use for each one? I’m just wondering if I should make them thin, or will they spread out? Thanks 🙂
beantownbaker — February 3rd, 2014 @ 4:54 pm
Sorry for not responding sooner. They spread out a little bit, but not too much. Did you end up making them? How did they turn out?
They turned out great! my first few tests, i made them too big with too much batter, and they were pretty huge. I was surprised how little batter you need, and they are so nice and fluffy 😀
I couldn’t find marshmallow frosting, so i ended up making my own.. turns out its pretty easy! thanks again! they were a huge hit!
beantownbaker — February 4th, 2014 @ 10:56 am
So glad you enjoyed them!
How far in advance can you assemble them? I was hoping to do so at least two hours ahead of time. Thank you.
We discovered these yummies while on the hunt for the perfect Suberbowl treat! They look delicious! Thanks for sharing!