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

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8 Responses to “Caramelized Cherry Cheesecake Ice Cream”

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    1
    Shannon — August 26, 2013 at 9:10 am

    oh i loved loved loved this ice cream. graham cracker chunks are a great addition!

    • beantownbaker — August 26th, 2013 @ 10:54 am

      We absolutely loved it too.

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    Nutmeg Nanny — August 26, 2013 at 5:56 pm

    Oh goodness, you couldn’t have put any more of my favorites together 🙂 this is perfect!!

    • beantownbaker — August 27th, 2013 @ 7:47 am

      It’s seriously so good.

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    3
    Krystal R {Mrs. Regueiro's Plate} — August 26, 2013 at 10:42 pm

    This is definitely one of my favorite ice creams from Jeni’s book, well seriously you can’t go wrong with any of them. Your adaptation looks fantastic!!

    • beantownbaker — August 27th, 2013 @ 7:48 am

      I completely agree. Everything I’ve made from her book has been fantastic.

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    Christina — August 27, 2013 at 9:38 am

    You are a genius. I read these every morning at work and i drool. You really need to write a book. I cannot keep up with all the DELICIOUS recipies!!!!

    Christina~

    • beantownbaker — August 27th, 2013 @ 10:05 am

      Aww, thanks! I feel your pain. My must-bake/cook list grows MUCH faster than I mark things off of it…

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