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Topic: White Chocolate cupcakes for spring!  (Read 765 times)
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Aislynn
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« on: April 15, 2012 09:44:58 AM »

We were having company and I thought it would be nice to bake something for them, and it just happened to coincide with this challenge!  Yay!

I found this recipe on Pinterest a few weeks ago, and it seemed perfect: http://www.exclusivelyfood.com.au/2006/07/white-chocolate-mud-cake-recipe.html

I'm not really big on decorating, but I love baking and trying new things.

Here's how they came out.



I died half the icing green and used robin's eggs left over from Easter to be a little festive.  The white ones are the original icing per the recipe, with silk flowers.





And here's the recipe from the website, with my own modifications/interpretations.

White Chocolate Mud Cake

300g white chocolate (I used a bag of Ghirardelli white chocolate chips, less about a tablespoon)
200g butter (two sticks less two tablespoons, and I added 1/4 tsp salt to my unsalted butter)
250ml (1 cup) milk
165g (3/4 cup) caster sugar (I couldn't find superfine sugar, so I just pulsed granulated sugar in my food processor)
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour

Sour Cream and White Chocolate Ganache
200g white chocolate (I used 2/3 of another bag of ghirardelli white chocolate chips, or 1 1/3 cups)
88g sour cream

Preheat oven to 150 degrees Celsius (about 305 F).

I used regular sized cupcake pans with liners.

Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.

Add vanilla and eggs to chocolate mixture and stir until well combined.

Add a cup (I just estimated) of the liquid to the flours and stir to make a paste.  Add another cup of the liquid and combine.  Add remaining liquid.  --  I can speak from experience, this helps keep lumps from forming, and it works great.  The batter ends up being rather liquid-y.

I baked each pan for about 27 min.

For the icing, melt the chocolate over low heat.  Remove from heat and add sour cream.  The result tastes really cheese-cake-y.

I iced the cupcakes almost immediately, which is how I got a pretty smooth, almost fondant look for the white ones.  You can let it set up and whip it and then use it like normal icing, but I fail at using bags and tips, and I wanted these to look a little nicer, and this seemed a good way to do that.

The result...delicious!
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« Reply #1 on: April 15, 2012 10:03:19 AM »

Are the flowers real?
They are all super cute, and so simple that it adds to thier cuteness.
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MissingWillow
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« Reply #2 on: April 15, 2012 10:14:00 AM »

White chocolate and sour cream ganache?  Only two ingredients and it looks and sounds so tasty!  Is that about 1/2 cup of sour cream to 1 1/3 cups white chocolate chips?
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Aislynn
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« Reply #3 on: April 15, 2012 10:36:51 AM »

It's about 1/3 cup of sour cream, I put a little less, to the 1 1/3 cups of white chocolate.

It actually tastes similar to these cream cheese sugar cookies I made last Christmas.  It's like white chocolate cheesecake.

I refrigerated the cupcakes over night and then brought them to room temperature.  It affected the texture in a terrific way.  Usually scratch cakes are a little cornbread-y, and  this was no exception, but over night, it got dense and soft.
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