WHITE CHOCOLATE CUPCAKES WITH BLUEBERRY BUTTERCREAM
These white chocolate cupcakes with blueberry buttercream will impress both with their flavour and their appearance. The blueberry and white chocolate flavours complement each other beautifully, and the textures are just as exceptional – with the cupcakes being soft and moist, and the buttercream fluffy and creamy. This white chocolate cupcake recipe is super reliable, easy and quick – just the way we like it!
AuthorKat | The loopy Whisk
For white chocolate cupcakes:
180g(~1 1/2 stick) unsalted butter
150g(5.3 oz) white chocolate
100g(1/2 cup) caster sugar
3medium eggsroom temperature
250g(2 cups + 1 tbsp) plain or gluten free flour
1 1/2tspbaking powder
1tspbicarbonate of soda
For blueberry buttercream:
250g(2 cups) fresh blueberries
350g(3 sticks) unsalted butter, room temperature
350g(~2 3/4 cups) icing/powdered sugar, sifted
white chocolate shavings or sprinkles
18mmopen star piping nozzle
For white chocolate cupcakes:
Pre-heat the oven to 180 ºC (350 ºF) and line a cupcake baking tray with 12 cupcake cases.
In a bowl, melt together the butter and white chocolate, and allow to cool until warm.
Add the caster sugar and mix with a whisk, a hand mixer with beater attachments, or a stand mixer.
Add the eggs, one at a time, mixing after each addition until fully incorporated.
Sift together the flour of choice, salt, baking powder and baking soda.
Add the flour mixture and milk, and mix until the flour is only just incorporated and a smooth batter forms. Do not over-mix.
Using an ice cream scoop or a spoon, fill the cupcake cases about 3/4 full with the cupcake batter.
Bake in the pre-heated oven at 180 º C (350ºF) for 23 – 25 minutes or until golden brown and an inserted toothpick comes out clean.
Remove the cupcakes from the cupcake baking tray and allow to cool before decorating.
For blueberry buttercream – Part I:
In a saucepan, bring the blueberries and lemon juice to a boil. The blueberries will soften and release their juice.
Simmer until the juice is significantly reduced in volume and a thick, jam-like consistency is reached (about 5 – 10 minutes).
Pass the cooked blueberries through a sieve to remove their skins. Use a spatula or spoon to press the blueberry "jam" against the sieve so as to extract all of the reduced juice.
Allow the reduced juice to cool completely before adding it to the buttercream. If it is too warm, it will melt the butter, which you most definitely don't want.
For blueberry buttercream – Part II:
Using either a hand mixer with the beater attachments or a stand mixer with the paddle attachment, beat the butter until pale and somewhat fluffy.
Add 1/2 of icing/powdered sugar and beat the butter/sugar mixture on medium to high speed for about 5 minutes.
Add the remaining 1/2 of icing/powdered sugar and beat the mixture for a further 10 minutes (5 minutes medium speed, 5 minutes high speed). At this stage, the buttercream should be very pale, creamy and fluffy.
Add the cooled reduced blueberry juice, all at once, and beat the buttercream at high speed for 1 minute.
Using a spatula, scrape along the mixing bowl walls to check that all of the blueberry juice has been incorporated. If it hasn't, mix again for 1 minute.
For decorating the cupcakes:
Using an 18 mm open star nozzle and piping bag, pipe the blueberry buttercream on top of the white chocolate cupcakes. (Or use any nozzle you fancy. Or don't use a nozzle at all and just dip the cupcakes into the buttercream on their way to your mouth.)
Sprinkle with white chocolate shavings (or any sprinkles of choice).
The cupcakes keep well in a closed container in a cool dry place for about 3 – 4 days. (Hah, yeah, right. A day... at most.)
Recipe by The Loopy Whisk (www.theloopywhisk.com).