1 1/4 cup cake flour
3/4 tsp baking powder
1/8 tsp salt
3/4 cup whole milk
1 tsp pure vanilla extract
6 Tbsp butter; room temp
1 cup sugar
3 large egg whites; room temp
1/2 cup chopped white chocolate pieces
Preheat oven to 350 degrees. Line 12 muffin cups with paper cupcake liners.
Sift the cake flour, baking powder, and salt in a medium bowl set aside. In a small bowl stir the milk and vanilla together.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and light in color, about 3 min. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed and in 3 additions add the flour mixture and milk mixture alternately, beginning and ending with the flour. Mix just until the flour is incorporated and the batter looks smooth. Fold in white chocolate. Set aside.
In a clean large bowl and clean beaters on medium speed, beat the egg whites until foamy, about 30 seconds. Increase speed to high and continue beating until the egg whites look shiny and smooth. Stir in about 1/3 of the beaten egg whites into the cake batter, Use a rubber spatula to fold in the remaining egg whites just to blend into the batter.
Fill each paper liner about 2/3 full with batter.
Bake about 20 min, or until toothpick inserted in center comes out clean. Cool completely.
white chocolate buttercream:
3 oz white chocolate, chopped
1/4 cup butter; room temp
4 oz cream cheese; room temp
1 tsp vanilla
1 1/2 cups powdered sugar
Melt white chocolate in microwave (starting at 30 sec, then 10 second intervals stirring in between). Stir until completely melted and smooth. Transfer to a large bowl. Add the butter, cream cheese, and vanilla. Using an electric mixer on low speed, beat until smooth, about 1 min. Add powdered sugar, mixing until the frosting is smooth (thin with milk, if necessary). Frost cooled cupcakes, top with white chocolate curls (or chocolate chunks) and dust with powdered sugar.
These are lovely, yummy little creations, I must say. The white chocolate cream cheese buttercream (say that three times fast) just takes these over the top. To be completely honest...you could substitute a white cake mix here. I've done it (in a pinch) and was not disappointed. These would be a fabulous Easter dessert...that is if you haven't had enough chocolate bunnies, jelly beans & peanut butter eggs...just sayin'.