Raise your hand if you love White Chocolate!!! This cute Easter White Cupcake with White Chocolate Frosting is a mini egg’s nest. The month of March is EASTER month!!
Spring is almost here!! As of today, Spring is only 12 days away! As most of you know, this winter has been a long and coooold one! I am not a big fan of cold (unlike my son who still wears shorts in a 60 degree weather!) and the cold is just not fun. Here in Dallas, it was weeks after weeks of rain and cold and gloomy and cold. Did I say cold twice? I mean it’s nothing compared to Denver, Colorado (where I used to live prior to moving to Dallas) but it’s still cold. At least there was 300 days of sun. But wouldn’t you know it, the sun finally came out!! I was so happy!! It means spring is almost here and hopefully the weather will get warmer!!
Easter is also almost here, so this month of March we are going to bake some Easter themed treats. The first one will be Easter White Cupcakes with White Frosting. To be honest, I am not a big fan of chocolate. I know some of you are probably saying,”That woman is Crazy!!” Well, it’s not that I don’t like chocolate. I love me some chocolate ice cream, brownies, chocolate bread. It’s just that if I had a choice between chocolate and white chocolate, white chocolate wins!! So when I found this recipe at Garnish and Glaze, I didn’t have to think twice to bake it!! And it’s so cute too!!
First you make the cupcake. There are two parts to the batter. The batter and egg whites. Whenever you put whipped egg whites to a batter, it makes the results lighter and also taller in rise. It does take an extra step but it is an extra step that is worth doing!
When I make this recipe, I only use two bowls. You mix the wet ingredient in the stand mixer bowl. You have the dry ingredient in another medium size bowl. Once you are done mixing the dry and wet together, put it back in the dry ingredient bowl. Wash your stand mixer bowl and use it to whip your eggs. (I’m not a fan of whipping by hand!) So instead of using another bowl to whip the eggs, you only need to wash one bowl. Hooray for less cleaning!!
Once you’ve incorporated all the whipped eggs into the batter, you can scoop the batter into you cupcake pans.
Cupcakes, Check! Now for the fun part, the topping. This really easy-to-make white chocolate frosting just really hit the spot for me. It has melted white chocolate, cream cheese, butter(butter!!!), powdered sugar, and vanilla. Sooooooooo good!! Had to test it (A hard job but someone’s got to do it!) and I closed my eyes as soon as it hit my tongue. Deeeeeeelicious!!
For easy piping, I always like to use a plastic piping bag. When I pipe the frosting, I didn’t use any piping tips. Just cut about an inch from the tip and fill with the delicious white chocolate frosting.
For the “Nest” I just shaved a block of chocolate bar. A room temperature chocolate would work best to do this.
Since we are close to Easter, the stores are usually filled with Easter treats. You’ll see the plastic Easter egg and things to fill them. Now my weakness is Whoppers. I used to eat them when I was a young’n and now every time I eat them, it just brings me back. You know how some food just takes you back in time? Well, this is it for me!
And assemble away!! Here is what you can share with your family and friends for Easter!
Happy baking!!!
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- 1 2/3 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, melted
- 1 cup sugar
- 1 cup milk
- 2 tsp vanilla extract
- 2 egg whites
- 2/3 cup white chocolate chips, melted
- 4 oz cream cheese, room temperature
- 3 tbsp butter, room temperature
- 1/2 tsp vanilla extract
- 1 3/4 cup powdered sugar
- 1-2 tbsp milk
Ingredients
White Cupcakes
White Chocolate Frosting
Garnish
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- Preheat oven to 350 degrees F. Line a regular muffin tin with muffin liners.
- In a medium bowl, mix flour, baking powder, baking soda and salt. This is the dry mixture.
- In a stand mixer bowl, mix butter, sugar, milk and vanilla. Add the dry mixture and combine until evenly mixed. You can wash the bowl or use another bowl with a handheld mixture to whip the egg whites.
- Mix egg whites until soft peak. Fold into the batter until combined.
- Using an ice cream scoop, scoop out batter into the prepared muffin tins. Bake for about 15-18 minutes. Let cool before putting on the frosting.
- Melt the chocolate in the microwave for 20 seconds. If not melted yet, add another 10 seconds each time until completely melted.
- In a stand mixer bowl, beat butter and cream cheese. Add the white chocolate and vanilla, mix again for another minute.
- Add the powdered sugar and beat until its light and fluffy. Add milk a tablespoon at a time until it reaches the right consistency.
- Place in a piping bag and pipe on the cooled cupcakes to make the base of the nest.
- Add shaved chocolate and mini robin's eggs.
Adapted from Garnish and Glaze
