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.