White chocolate-studded vanilla rose cupcakes with Swiss meringue buttercream!
Recipe
White Chocolate Rose Cupcakes
These rose cupcakes have white chocolate chips and creamy Swiss meringue buttercream.
Servings: 12
Ingredients
White Chocolate Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoon baking powder
- 1 pinch salt
- 7 tablespoon unsalted butter at room temperature
- 2 eggs
- ¾ cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 ¾ oz white chocolate
Instructions
White Chocolate Cupcakes
- Pre-heat oven to 350 degrees. Line a muffin tin with 12 cupcake liners and set aside.
- In the bowl of an electric mixer, whisk together the flour, sugar, baking powder, and salt. Add the butter and mix until slightly combined and the chunks of butter have worked into the dry mixture - no larger than the size of an almond.
- In a liquid measuring cup, whisk together the eggs, yogurt, and vanilla. With the mixer on low, stream in the egg mixture. Mix until just barely combined.
- Stop the mixer and fold the batter until the last of the dry streaks disappear. Fold in the white chocolate. Evenly distribute the batter between the cupcake liners. Bake for 20 to 23 minutes or until a toothpick inserted into the centre comes out with moist crumbs. Let cool completely on a wire rack before frosting.
- To ice the cupcakes, I used my go-to Swiss Meringue Buttercream (see notes for recipe). Linda uses a similar icing and tints it with pureed and strained raspberry juice. You may opt to use gel food coloring as I've done so here, or try her delicious berry version! Add in a tablespoon of raspberry puree at a time until desired consistency and flavor is achieved.
Decoration
- Fit a piping bag with a small petal tip (I used Wilton 104), and fill halfway with buttercream. For the center of the rose, pipe a tight spiral keeping the tip perpendicular to the top of your cupcake with the narrow end pointed up. Always with the narrow end away from the surface of the cupcake, pipe THREE overlapping petals around the center. Next, continue around with a new layer and pipe FIVE overlapping petals around the center. For the last row of petals, pipe SEVEN to EIGHT petals.
- I could go on about how to pipe a buttercream rose in more detail, but let's just do ourselves all a favor and go search YouTube instead, hehe. Seriously, I could try to describe how to do it, but there are already so many great resources and videos online that really show you how to do this.
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