White Chocolate Cupcakes with Vanilla-Blackberry Buttercream
 
Makes approximately 18
Ingredients
  • ¾ cup butter, softened
  • 1 cup granulated sugar
  • 2 egg whites
  • 1 large egg
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup whole milk
  • 3 ounces white chocolate, melted and cooled
  • Vanilla-Blackberry Buttercream (recipe follows)
  • Garnish: fresh berries, fresh mint leaves
Instructions
  1. Preheat oven to 350˚. Line 18 muffin cups with paper liners.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add egg whites and egg, one at a time, beating just until combined after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted white chocolate. Spoon batter into prepared muffin cups.
  4. Bake until a wooden pick inserted in centers comes out clean, 20 to 22 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread or pipe Vanilla-Blackberry Buttercream over tops of cupcakes. Garnish with berries and mint, if desired.
Recipe by Victoria at https://victoriamag.com/white-chocolate-cupcakes-vanilla-blackberry-buttercream-recipe/