Monday, March 23, 2009

White Fudge Cupcakes

I love this recipe--it comes from an old Watkins Vanilla recipe pamphlet. I've adapted it for cupcakes. So yummy!

  • 4 ounces coarsely chopped white chocolate
  • 1/2 cup hot water
  • 2 1/2 cups flour (I suggest cake flour)
  • 1 1/4 cups sugar
  • 1 cup butter, softened
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup chopped almonds
  • White Chocolate Frosting
  1. Preheat oven to 350° F. Place paper baking cups in 18 muffin cups.

  2. Melt white chocolate with hot water in small saucepan over low heat, stirring frequently; cool. Combine flour, sugar, butter, buttermilk, baking soda, baking powder, and salt in a large bowl. Beat with electric or stand mixer on low speed until just moistened. Beat for 1 minute on medium speed. Add eggs, melted white chocolate, vanilla and almond extracts. Beat for 1 minute more on medium speed. Mix in almonds. Divide batter evenly between muffin cups.

  3. Bake for 18-22 minutes or until top springs back when lightly touched. Frost with White Chocolate Frosting.