White Chocolate Cupcakes

Melted butter combined with sugar, butter, and vanilla. Dry ingredient mixture of flour baking powder and salt is incorporated into chocolate mixture alternately with sour cream. Beaten egg whites are gently folded into to batter to complete. Cupcakes are baked until light golden and firm to the touch.

Ingredients -

8 ounces White Chocolate
3/4 cup Butter
1 cup Sugar
1 tablespoon Vanilla
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Sour Cream
3 Egg Whites

Preparation:

1. Preheat oven to 325 F.

2. Melt the chocolate and set aside.

3. In a mixer, beat sugar, butter and vanilla together. Add the chocolate and mix.

4. In a separate bowl, mix together the flour, baking powder and salt.

5. Add flour mixture to the chocolate mixture by alternating with the sour cream.

6. In another bowl, whip up the egg whites until stiff, then fold into the mixture.

7. Bake for about 25 minutes.

Cupcake Making Tips -

Storing Chocolate

All chocolate should be stored in a cool dry location between 60 and 75 F. Wrap chocolate well as it easily absorbs other odors.

Cupcake Making Tips -

White Chocolate

White chocolate does not contain any dark chocolate solids and is very sweet in flavor. Real white chocolate contains cocoa butter as its main fat ingredient.

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