It’s time for a little decadence, or maybe a recipe that just sounds decadent. White chocolate has a light creamy texture of something different and special. Add some macadamia nuts and you have an unexpected treat! This recipe is courtesy of Love and Olive Oil.
Ingredients:
For cupcakes:
1 cup milk or soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup granulated sugar
4 ounces white chocolate
1/2 vanilla bean, seeded, or 1 teaspoon vanilla extract
1/2 cup macadamia nuts, chopped
For Frosting:
1/2 cup butter or margarine, room temperature
2-3 cups confectioner’s sugar
2 tablespoons milk or soymilk
1/2 vanilla bean, seeded, or 1 teaspoon vanilla extract
6 ounces white chocolate
Directions:
Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.
Stir the soy milk and vinegar in a measuring cup and set aside a few minutes until curdled.
In a large bowl, sift or mix together the flour, baking powder, baking soda, salt, and sugar. Add oil and soymilk mixture and stir until just combined.
Meanwhile, gently melt the white chocolate in a double boiler or VERY CAREFULLY in the microwave. When melted, stir in the vanilla bean seeds or extract and stir until dispersed. Slowly add chocolate to batter and stir until incorporated. Gently fold in nuts.
Fill each cupcake with 1/4 cup of batter. Bake for 18-20 minutes or until tops are lightly golden and a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and let cool completely before frosting.
To make frosting, beat butter or margarine until fluffy. Slowly add confectioner’s sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and mix in vanilla seeds or extract. Add to frosting and mix well. Add extract and soy milk, and beat until fluffy (add more sugar and/or soymilk if you need it, until you get the right texture). Generously pipe or spread onto cooled cupcakes.