Sometimes vanilla is just what I need. I have a tendency to gravitate towards anything chocolate(can you really blame me?) and sometimes vanilla is just the thing to get back to basics.
Good old Vanilla. Simple, sweet, and always elegant.
These Cupcakes? So soft, so pillowy. And the frosting is anything but boring. I mean really, Butter, Sugar, AND White Chocolate?
Another bonus of these simple desserts? They make the perfect blank canvas for these super cute vintage Halloween cupcake toppers made by Stephanie of griffanie.com. Yeah, I know her. Personally. Some of us are just lucky, I guess.
And, guess what? These cute toppers are available as a free printable over at griffanie.com. Just go here to Stephanie’s styish design blog and download them, print, them, cut them, and use them to top my vanilla cupcakes for your next holiday bash.
Or for breakfast.
However you roll.
*To get the cobweb look on top of the cupcakes, just melt a little extra white chocolate. Let it cool slightly and place it in a piping back. place all of your frosted cupcakes close together. Snip off the tip of the piping bag(just a little snip!) and drizzle the chocolate across the cupcakes in random lines in all different directions.*
- 1¾ cups Flour
- 2 tsp Baking powder
- ⅔ cup Whole milk
- 1 tsp Vanilla
- 4 egg whites, room temperature
- 6 tbsp Butter, softened
- ½ cup Granulated sugar
- ¼ cup Sour cream
- For the Frosting:
- 1 cup Butter, softened
- 2 cups Powdered Sugar
- 6 ounces White Chocolate(melting chocolate works great)
- 3-5 Tbsp Whipping Cream or Coconut Milk
- Preheat the oven to 325°F (160°C). Place 12 paper liners in wells of a muffin tin. Whisk flour and baking powder together in a small bowl.
- Combine milk and vanilla in another small bowl.
- In a medium bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
- In another bowl, beat the butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth.
- On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
- Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula. Using a large scoop, divide batter evenly among liners.
- Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a wire rack to cool.
- When cupcakes have cooled, pipe white chocolate buttercream on top of each one.
- For the Frosting:
- In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
- Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
- Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.