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White Chocolate Cupcakes
Use crumb topping from other white chocolate cupcake recipe.
Ingredients
  • subheading: WHITE CHOCOLATE CUPCAKES:
  • 4 ounces quality white chocolate, finely chopped (112g)
  • ½ cup buttermilk (120mL)
  • 1 ½ cups cake flour (173g)
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature (113g)
  • ¾ cup granulated sugar (150g)
  • 2 tablespoons vegetable or canola oil (30mL)
  • 2 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream (full fat), room temperature (60g)
  • subheading: WHITE CHOCOLATE BUTTERCREAM:
  • 3 ounces quality white chocolate, melted (84g)
  • ¾ cup unsalted butter, room temperature (170g)
  • 1 ½ cups confectioners’ sugar (180g)
  • 3 tablespoons heavy whipping cream (45mL)
  • 1 ½ teaspoons pure vanilla extract
Note: Ingredients may have been altered from the original.
Steps
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