White Chocolate Cupcake with Peanut Butter frosting

Name: White Chocolate Cupcake with Peanut Butter frosting
Total time: 4200 s
Yield: 12 servings
Cuisine: American
Ingredients: 5 egg whites (room temperature); 3/4 cup whole milk (divided); 3/4 cup unsalted butter, softened; 1 3/4 cup granulated sugar; 3 1/2 oz melted white chocolate; 2 1/2 cup cake flour; 1 tbsp baking powder; 1 cup unsalted butter softened; 2 cup powdered sugar; 1/3 cup creamy peanut butter; 1 1/2 tbsp whole milk

perryrey @cook_3726076

Austin, TX

White Chocolate Cupcake with Peanut Butter frosting

perryrey @cook_3726076

Saved

Ingredients

1 hour 10 mins

12 servings

Cupcake
5egg whites (room temperature)
3/4 cupwhole milk (divided)
3/4 cupunsalted butter, softened
1 3/4 cupgranulated sugar
3 1/2 ozmelted white chocolate
2 1/2 cupcake flour
1 tbspbaking powder
Peanut Butter Frosting
1 cupunsalted butter softened
2 cuppowdered sugar
1/3 cupcreamy peanut butter
1 1/2 tbspwhole milk

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Steps

1 hour 10 mins

1

For the cake, whisk together the egg whites, and 1/4 cup of the milk in small bowl until slightly combined. Set aside.
2

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.
3

Fill cupcake liners half full with batter and bake in a 350°F oven for about 15 minutes. Remove and cool in pan 5 minutes then transfer to a wire rack. Cool completely before frosting.
4

For frosting, 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).
5

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perryrey @cook_3726076

on July 14, 2015 05:18

Austin, TX

Foodie and fan of world food. My favorites would include South East Asian food, Napa Sonoma fusion food, Southern and TX mex, French, Peruvian and anything sweet.