1 Video | Photo: Easter Cupcakes with White Chocolate Frosting Recipe
Ingredients
Frosting:
- 2/3 cup white chocolate chips
- 2 teaspoons vegetable shortening
- 1 (8-ounce) package cream cheese, room temperature
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- Pinch salt
- 2 cups confectioners' sugar
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg
- 2 egg yolks
- 1/2 cup sour cream
- 1/2 orange, zested (about 1 teaspoon)
- 1/2 orange, juiced (about 1 1/2 tablespoons)
- Assorted toppings such as blueberries, candy-coated chocolate eggs, jelly beans, rainbow cereal puffs, licorice string, and chocolate-covered graham crackers
Directions
Preheat the oven to 350 degrees F. Line 3 (6-cup) muffin pans with cupcake liners.
Frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, about 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla, and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, about 2 to 3 minutes. Cover with plastic wrap and set aside.
Cupcakes: Whisk together the flour, baking powder, and salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla, and salt in a large bowl until light and fluffy. Add the egg and egg yolks, 1 at time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest, and juice until blended. Add the flour mixture on low speed, and beat until just blended.
Fill each muffin cup 2/3 full with the batter. Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a rack.
With a small metal spatula, spread the frosting over the tops of the cooled cupcakes; use assorted fruit and candies to decorate the cupcakes.
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By ChuckleBerryCon...
Salt Lake City, UT
on April 29, 2011
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Spectacular! I didn't top my cupcakes with any candy, but they were delicious and perfect anyway. I loved the subtle taste of the orange in both the cupcake and the frosting. The only thing I will change next time is to put a little more cupcake batter into each cupcake liner so they are taller. I will definitely be making these again!
By rainboxbutterfl...
iselin, 70
on March 30, 2010
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My family tends to always have me bake different products according to the holiday. It's difficult trying to incorporate everyone's indivual taste for their dessert. My family being big chocolate lovers, it's my most used product when trying to come up with dessert. I typically make milk chocolate icing, but I always have to find a way to plesantly present milk chocolate icing.
Finding this recipe made it easier to try and make white chocolate icing, which I was hesistant to make not knowing if it would be a winner. Surprisingly enough everyone loved the icing. I can dye the white chocolate icing to present it other ways which is the best part. My new favorite icing :
By lindy_bssll_121...
Villa Hills, 56
on March 26, 2010
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The recipe was so easy to make and turned out very moist and delicious. I can't wait to try more of your recipes, you make it look so easy. Love the show:
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