Sometimes – not often – I crave something sweet but not chocolate. Hard to believe, I know, but it’s true! Shugary Sweets has the perfect alternative to chocolate….well, sort of. White chocolate is not really chocolate it’s just different. You will want to use a good quality white chocolate to make these – the smoother and creamier the better. The frosting is actually a swirl of white chocolate and peanut butter. Perfection.
White Chocolate Cupcakes with Peanut Butter Frosting
Makes 24-20 cupcakes
Ingredients:
For the Cupcakes:
- 5 egg whites, room temperature
- 3/4 cup whole milk, divided
- 3/4 cup unsalted butter, softened
- 1 3/4 cup granulated sugar
- 3.5oz white chocolate bar, melted (I used Green & Blacks)
- 2 1/2 cup cake flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
For the White Chocolate Frosting:
- 1 cup unsalted butter, softened
- 2 cup powdered sugar
- 3.5oz white chocolate bar, melted
- 1 1/2 Tbsp whole milk
For the Peanut butter Frosting:
- 1 cup unsalted butter, softened
- 2 cup powdered sugar
- 1/3 cup creamy peanut butter
- 1 1/2 Tbsp whole milk
Directions:
- For the cake, whisk to
- gether the egg whites, and 1/4 cup of the milk in small bowl until slightly combined. Set aside.
- In mixing bowl, beat butter and sugar for 2 minutes on medium. Add in dry ingredients and mix until combined. Slowly in a steady stream add in the egg white mixture. Beat in remaining milk and melted white chocolate bar.
- Fill cupcake liners half full with batter and bake in a 350 degree oven for about 15 minutes. Remove and cool in pan 5 minutes then transfer to a wire rack. Cool completely before frosting.
- For the frosting, beat butter 5 minutes until it becomes pale in color. Add sugar, melted white chocolate and whole milk. Beat an additional 5 minutes until fluffy. Fill a disposable pastry bag with frosting (no tip on the end). Set aside.
- For PB frosing, beat butter 5 minutes until pale in color. Add sugar, peanut butter and whole milk. Beat an additional 3-5 minutes until fluffy. Fill a disposable pastry bag with frosting (no tip on end).
- Take a LARGE pastry bag and add both types of frosting, making sure the ends of each bag go down to the bottom. Using a 6S tip, pipe onto cupcakes. The peanut butter frosting is very light, so it’s hard to see the swirl. That’s okay, you will taste it!!