White Fudge Cupcakes

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

Ingredients

• 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.
   

White Chocolate Frosting

White chocolate is creamy and delicious; silky and smooth. And it makes excellent frosting--fantastic for dressing up your cupcakes.

Ingredients

• 6 ounces white chocolate, finely chopped
• 1 3/4 cups powdered sugar
• 1/4 cup milk
• 4 ounces (8 tablespoons) butter
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt

1. Melt white chocolate in a bowl set over a saucepan of water that is not quite simmering. Make sure the bottom of the bowl rests several inches above the surface of the water. Stir chocolate until smooth and let cool to room temperature on the countertop.
   
   
2. Sift the powdered sugar into a medium-sized bowl. Using a whisk, stir in the milk until all of the sugar has dissolved and mixture is smooth. Add butter, vanilla extract, and salt and continue to beat until smooth and shiny. With a rubber spatula, stir in the cooled white chocolate.


3. Place frosting in the refrigerator until cool enough to frost the cupcakes, about 30 minutes.