White on White Cupcakes

Ok, I just have to get right to the point with these cupcakes. They are absolutely, positively fantastic. It's really hard to believe that something so good could come from a boxed cake mix. I used the White on White Cupcake recipe from the book Cupcakes from the Cake Mix Doctor.

The cake flavor is hard to describe. It uses a white cake mix as the base, but the addition of melted white chocolate is incredible. I'm not really a fan of white chocolate in general, but it really works for this recipe and certainly does not overpower it. It actually reminds me of a very flavorful, old-fashioned vanilla cake with the buttercream icing on top. The melted white chocolate makes the batter very thick. No worries though, they puffed up and rose beautifully in the oven and have a very nice, tender crumb.


Cupcake production though, was a little more on the challenging side. Since our kitchen is under construction while we have the counter top replaced, I packed up all of my ingredients and headed to my parents' house. Thanks for all you help, mom, dad and Emily!

These awesome, little cupcake liners came courtesy of Steph from A Whisk And A Spoon. Having traveled all the way from Australia, I've been waiting for just the perfect recipe to use with them. Thank you again, so much!

A rare photo... sometimes they actually make me believe they do love each other!

White on White Cupcakes
from Cupcakes by the Cake Mix Doctor
Makes 24 standard-sized cupcakes

Ingredients:
24 paper liners (2 1/2 inch size)
1 cup (6 oz.) white chocolate chips
1 package (18.25 oz) white cake mix
1 cup whole milk
1/3 cup canola oil
1 large egg
3 large egg whites
1 teaspoon vanilla

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners and set aside.

2. Place the white chocolate chips in a medium-sized glass mixing bowl in the microwave oven on high power for 50 seconds to 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth. Set it aside to cool slightly.

3. Place the cake mix, milk, oil, egg, egg whites, vanilla, and melted white chocolate in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/4 cup batter into each cup filling it two-thirds full.

4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed, 17 to 20 minutes. Remove the pans from the oven and allow to cool completely before frosting.

Buttercream Icing

8 tablespoons (1 stick) butter
3 cups confectioners' sugar
3 tablespoons milk (add more if needed)
1 teaspoon vanilla

1. Place the butter in a large mixing bowl. Blend with an electric mixer until fluffy. Add the confectioner's sugar, milk, and vanilla. Blend until all ingredients are incorporated and the icing is light and fluffy.

I also added white chocolate shavings to the edges of the cupcakes for decoration.

Estimated Nutrition Information
Calories 263
Total Fat 12.1g
Cholesterol 22mg
Total Carbohydrates 36.8g
Protein 2.5g
Fiber less than 1 g