Hello everybody, it is me again, Bethany, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, white chocolate cupcake with peanut butter frosting. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
White Chocolate Cupcake with Peanut Butter frosting is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. White Chocolate Cupcake with Peanut Butter frosting is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook white chocolate cupcake with peanut butter frosting using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make White Chocolate Cupcake with Peanut Butter frosting:
- Make ready Cupcake
- Get 5 egg whites (room temperature)
- Prepare 3/4 cup whole milk (divided)
- Take 3/4 cup unsalted butter, softened
- Make ready 1 3/4 cup granulated sugar
- Prepare 3 1/2 oz melted white chocolate
- Take 2 1/2 cup cake flour
- Take 1 tbsp baking powder
- Prepare Peanut Butter Frosting
- Take 1 cup unsalted butter softened
- Make ready 2 cup powdered sugar
- Make ready 1/3 cup creamy peanut butter
- Make ready 1 1/2 tbsp whole milk
Instructions to make White Chocolate Cupcake with Peanut Butter frosting:
- For the cake, whisk together the egg whites, and 1/4 cup of the milk in small bowl until slightly combined. Set aside.
- In mixing bowl, beat butter and sugar for 2 minutes on medium. Add in dry ingredients and mix until combined. Slowly in a steady stream add in the egg white mixture. Beat in remaining milk and melted white chocolate.
- Fill cupcake liners half full with batter and bake in a 350°F oven for about 15 minutes. Remove and cool in pan 5 minutes then transfer to a wire rack. Cool completely before frosting.
- For frosting, beat butter 5 minutes until pale in color. Add sugar, peanut butter and whole milk. Beat an additional 3-5 minutes until fluffy. Fill a disposable pastry bag with frosting (no tip on end).
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