Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream

It was Bill’s birthday earlier this month. Despite my intent to freeze my age at 29, Bill will not let a birthday or anniversary go by without a celebration.  So we made the best of it, and, of course, the birthday boy got to  pick dessert. This year, these Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream were his selection. It’s the Swiss meringue buttercream that won him over  nearly a decade ago.

Sugar and egg whites were whisked over a double boiler, then beat till the mixture reached room temperature before melted white chocolate and loads of butter was whisked in. The recipe originated from The Ghirardelli Chocolate Cookbook, a souvenir from a family vacation in San Francisco. As I was flipping through the cookbook in Ghirardelli Square, I was encouraged by surrounding chocoholics to make the purchase.

It was Bill’s birthday earlier this month. Despite my intent to freeze my age at 29, Bill will not let a birthday or anniversary go by without a celebration.  So we made the best of it, and, of course, the birthday boy got to  pick dessert. This year, these Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream were his selection. It’s the Swiss meringue buttercream that won him over  nearly a decade ago.

Sugar and egg whites were whisked over a double boiler, then beat till the mixture reached room temperature before melted white chocolate and loads of butter was whisked in. The recipe originated from The Ghirardelli Chocolate Cookbook, a souvenir from a family vacation in San Francisco. As I was flipping through the cookbook in Ghirardelli Square, I was encouraged by surrounding chocoholics to make the purchase.


Ingredients
RECIPE ADAPTED FROM THE GHIRARDELLI CHOCOLATE COOKBOOK:

• 1 3/4 cups plus 2 tablespoons flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, at room temperature
• 1 1/2 cups sugar
• 3 eggs
• 3/4 cup whole milk
• 3/4 teaspoon fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 6 ounces white chocolate, chopped
• 4 eggs whites
• 1 cup plus 2 tablespoons sugar
• 1 cup plus 2 tablespoons butter, at room temperature
• 1 1/2 teaspoons vanilla
• 1 cup white chocolate chips

Instructions

1. Preheat oven to 350º. Line muffin tins with paper liners.
2. Whisk together flour, baking powder and salt.
3. In large bowl, beat the butter and sugar on medium speed till light. Add eggs, one at a time, scraping bowl between additions. Mix together milk, lemon and vanilla. Add half this mixture to the batter. Mix until just blended, scraping down sides of bowl if necessary. Add half the dry ingredients and mix in well, followed by the remaining milk mixture, then the rest of the flour. Scrape down sides of bowl between additions.
4. ............................................

for full minstruction please see : www.thatskinnychickcanbake.com

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