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SERVINGS
- For White Chocolate Cake:
- 112 cups cake flour
- 1 teaspoon baking powder
- 14 teaspoon salt
- 12 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 egg white
- 2 tablespoons vegetable oil
- 3 teaspoons vanilla extract
- 4 ounces white chocolate (chopped)
- 1 box Harry & David White Chocolate Truffles (for topping)
- 12 cup whole milk
- For White Chocolate Frosting:
- 12 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 8 ounces white chocolate (melted and slightly cooled)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- For Cupcakes:
Preheat the oven to 350° F. Line a muffin tin with cupcake liners.
In a small bowl, whisk together the flour, baking powder, and salt. Set it aside.
Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2-3 minutes.
Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed.
- Add in the oil and vanilla extract, beating on medium speed for another minute.
With the mixer on low speed, add in half of the white chocolate.
Pour in the milk. Add in the other half of the white chocolate and mix on medium speed until the batter is combined.
- Fill the liners up 2/3 of the way with the batter. Bake until the tops are set and golden, about 18 to 20 minutes.
- For White Chocolate Frosting:
- Add the butter and cream cheese to the bowl of an electric mixer and beat on high speed until creamy and combined.
- With the mixer on low speed, slowly add in the melted white chocolate.
- Add in the sugar. Beat until the sugar is incorporated and add vanilla extract. Scrape down the sides of the bowl if needed.
Beat the frosting on high speed for 2-3 minutes until fluffy and creamy. If the frosting seems too thick, beat in the tablespoon of milk for 1-2 minutes until combined.
- Frost the cupcakes and top with a white chocolate truffle.
AUTHOR
Jessica Merchant is a full-time recipe developer and food writer who is intensely passionate about food and writing, and loves to share her food through her blog How Sweet Eats. Bacon makes her beam. Chocolate makes her shout from the rooftops with joy. Vegetables are her biggest frenemy (her perfect world would include none of them).