white chocolate cake (cupcakes)

How To Make white chocolate cake (cupcakes)

• 1

  Preheat the oven to 325 degrees F. Paper line cupcake molds or grease and flour 2 9in round cake pans.
• 2

  In microwave melt 6 oz white choc chips ½ cup butter for 1 ½ mins. Stir to mix. microwave in 10 second intervals until melted and smooth. Cool slightly.
• 3

  Sift together the flour, baking powder, and salt. On medium speed, beat the choc mix and sugar in large bowl until creamy and smooth. Add the eggs, one at a time, beating well after each addition. Stir together the milk, and the vanilla.
• 4

  On low speed, add half the milk mixture. Mix until well incorporated. Add the remaining milk mixture and the dry ingredients in the same manner.
• 5

  Fill cupcake pan or cake pans.
• 6

  Bake on the middle oven rack for about 20-22 minutes or until a tester inserted in the center of the cupcakes or cakes comes out clean. Cool cupcakes or cake in their pans for 10 minutes.
• 7

  Add filling to cupcakes at this point.
• 8

  Then unmold and cool on a wire rack.
• 9

  Frosting
• 10

  In microwave melt 6 oz white choc chips ½ cup butter for 1 ½ mins. Stir to mix microwave in 10 second intervals until melted and smooth. Cool slightly about 2 mins.
• 11

  Add cream cheese to cooled choc mix beat with electric mixer until well blended.
• 12

  Add 1 teaspoon vanilla and salt mix well
• 13

  Slowly add powder sugar beat until frosting is light and fluffy ~for me its about 5 to 10 mins.
• 14

  Fill piping bag with jam while cupcakes are still slightly warm push tip into cupcake and squeeze slowly and fill cupcake. @1/2 teaspoon of filling. Let cool for about 20 to 30 mins Frost and enjoy.
• 15

  Cake Frost bottom layer of the cake first with frosting. Then add a thin layer of jam over frosting. Place second cake on top and frost entire cake. Garnish with berries used for filling. Then cut and enjoy.
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