Yesterday, we made White Chocolate Cupcakes. Then I made them mini!
Tomorrow is my son's eighth birthday. Even his two big dimples turn 8 years old tomorrow. You know, along with the rest of him.
Today, I'm going into his classroom to show them what's what in gluten-free baking. Represent!
But it's only right if I show you how to make White Chocolate Frosting, so you can bake along.
Do the right thing!
I'm not gonna lie. There's a whole lotta white chocolate in these here ‘cakes.
But they're not tooth-achingly sweet.
Yet still, they're so adorable. Why is anything mini automatically cute? The same does not go for babies. Some babies are just small. You know it's true.
Why did I bake some of these in teacups?
Dunno. But let's get down to brass tacks.
First, cream the room temperature butter and shortening until they're really creamy and even kinda shiny. So pretty.
Next, add the melted white chocolate. This is how melty it should be — pourable but not a very thin liquid. If it's a very thin liquid, you'll end up with a curdled looking mess and maybe you'll be mad at me. I hate it when we fight.
Mix in the chocolate very well. Then it should like about like this. Not as shiny, but still smooth.
Then add in 3 1/2 cups confectioner's sugar and a dash of salt, some vanilla. Everything will look crumbly. Again, don't be mad. It's supposed to look like that.
Now beat the heck out of that stuff until it's creamy and fluffy. You're aerating. It's fun!
But it's too thick for piping. If you were going to use it to crumb coat a cake, it would be perfect. But you're not. You're going to frost some fine cupcakes. Add a tablespoon of light corn syrup. Drizzle it in while the mixer is beating, and then mix away to thin the frosting – and to make it more stable.
Pile it into a pastry bag with your tip of choice, and pipe away!
Here are the deets:
|… & White Chocolate Frosting|
- 8 tablespoons (112g) unsalted butter, at room temperature (not melted!)
- 9 tablespoons plus one teaspoon (112g) vegetable shortening
- 5 ounces (140g) good white chocolate, melted and cooled until slightly thickened
- 3 1/2 cups (403g) confectioner's sugar
- 1/8 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1 to 2 tablespoons light corn syrup
- In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and shortening on high speed until smooth and shiny.
- In a slow but steady stream with the mixer on low speed, pour in the white chocolate. Turn the mixer to medium speed and mix until uniformly smooth.
- Turn the mixer off, and add the confectioner's sugar and salt. Turn the mixer to the lowest speed and mix until the mixture looks crumbly but all of the sugar has been incorporated.
- Turn the mixer to high speed and mix until the frosting becomes thick and fluffy (about 2 minutes), adding the vanilla extract while the mixer is running.
- Turn the mixer down to medium speed, and drizzle in 1 tablespoon of corn syrup. Mix until well combined. The frosting should be thick and a bit smoother.
- Fill a pastry bag fitted with your preferred tip halfway with frosting, and pipe onto the cupcakes. The frosting should come out thick and stable, but smooth. If it seems like it might crack, it's too dry. Beat in a bit more corn syrup. If it droops and doesn't hold its shape, it's too wet. Beat in a bit more confectioner's sugar. If the frosting thickens upon standing, beat again in the mixer on high speed to make it fluffier by aerating it.
Makes enough frosting to pile high on 12 standard-size cupcakes
I used my recipe for Dairy-Free Soy-Free White Chocolate (http://bit.ly/wa8uSo), but good store-bought white chocolate will work, too.
Hi Nikki, guess what? Russ walked in the door and tasted the bread and said “wow, this is good bread”. So no more frozen bread for us. I am going to search your site for storing, etc. I used the microwave to rise the bread (like you described in the book) and it worked great.
Yes, I want to get the USA pan and cookie sheet too. I also want to get a French Bread tin.
Thanks so much. OH! My neighbor, who has Celiac, came over and loved the bread. She couldn’t believe I made it without a bread machine and our gluten eating neighbor said it was yummy too!
Maybe cupcakes are next. They sure look amazing.
I love it, Kristi! It feels so good when you have that sort of success – where everyone agrees that it’s just plain good. Not “good for gluten-free.” Just … good. Full stop.
Anneke asked a question on the Community site about basic guidelines for freezing and storing breads, etc. a few weeks back. Scroll down for my answer – I think it covered all the bases.
Bread machines are completely unnecessary. Some readers swear by them, and that’s great that they find them useful. For me, the whole existence of a huge machine to make bread suggests that you need one to make bread, since it’s otherwise unattainable. I don’t like that suggestion – and I don’t want to store the thing.
Brian loves those white chocolate cupcakes. Enjoy, my friend!
PS: it came out great but next time I will let it rise a bit more. For my first time I give it a B+ and I give the recipe an A+. Taste’s great!
Happy Birthday Jonny! Wow 8 years huh? Mitch turns 8 on March 1st. They are so close in age. Please give him a squeeze from the crazy lady on the “other coast”.
So guess what Nik? My house smells heavenly. I am baking White Sandwich Bread from your book (now Jordan’s. She made it quite clear that it is hers and not mine and I must ask to borrow it).
Anyway, I was not getting good results with some of my other baking attempts because my oven was 25 degrees off. Wow. So I listened to you yell at me in the White Sandwich Bread recipe on page 105 to go get an oven thermometer. Really? You gotta yell? Ok, you were right.
I can’t wait to try it. It rose so nicely in the microwave just like you said it would. Ahhhhhhh. Russ said it smells nice…hope it tastes as good!
However, I screwed up and cooked it at 400 instead of 375. This is a result of multi-tasking and being nervous about baking. ARGH. It looks so good though so hopefully I won’t have wrecked it. If I did, I am going to promptly make another loaf before Russ gets home! ;-)
I forgot how close in age Jonny and Mitch are! I’ll pass on the birthday wishes. He’s such a happy birthday boy. All smiles today.
I’m so glad you got an oven thermometer! It really makes a huge difference, especially when it comes to yeast bread. Most ovens are off by at least 25 degrees, and some as much as 50 or 75 degrees!
Making yeast bread can be kind of crazy-making in the beginning, but it goes away and becomes second-nature. You start to know what to look for, what it should smell like and feel like at different stages. I’m not sure what size loaf pan you’re using, but you might want to consider one of these USA Pans loaf pans, since they’re a bit more snug, which helps gluten-free breads rise nicely.
Sounds like you’re off to a great start! And I bet the bread tastes like sweet success. :)
What is the calorie count for the frosting and the cupcakes? If you could post that it would be wonderful!
Thank you ~ I am new to gluten free cooking and, so far, it has not been a pleasant experience for me or my family.
Your recieps look simple enough that even I can make them. I will let you know. :)
I don’t post any nutrition information, as this is not a diet-focused site. Feel free to browse the Resources page here for some direction on that.
In your recipe you typed “3 1/2 cups (403g) confectioner’s shortening”, should that say sugar instead of shortening??
I absolutely LOVE your book. I am reading it right now.
Yes! Thank you so much for catching that error! I made the change. I really appreciate your noticing that, and speaking up!
Thank you so much for the kind words about the cookbook. I’m so glad you’re enjoying it!
Wanda Starr says
Mmmm….may have to make the cupcakes now that I have the frosting recipe, too! Mmmm
I think you might just have to do that, Wanda. ;)
Alice Potter-Rallis on Facebook says
Yum!! Don’t know how much would make it on the cupcakes tho!! Haha!!