27 January, 2016
Cupcakes are fun to make & fun to eat! They are a great weekend project for kids, in particular on a rainy day. This simple recipe starts with a cake mix, so all the measuring of dry ingredients is done for you.
You could substitute refrigerated, dry pack raspberries (don’t thaw them before adding them to the butter) for the blueberries, or chopped candy bars. You can further make the frosting chocolate by combining two tablespoons of cocoa powder to the powdered sugar before combining the melted butter & cream.
Be sure to chop the white chocolate very finely. I like to use white chocolate chips & grind them using the pulse role in my food processor. The finely dissolved solids (a food science term!) adds a creamy smoothness to the finished cupcakes.
1/3 cup vegetable oil
Three egg whites
1-1/4 cups water
1/2 cup finely chopped white chocolate
One box two-layer white cake mix
One tsp. vanilla
1 cup blueberries, fresh (if frozen, do not thaw)
1-1/2 cups powdered sugar
2-3 Tbsp. heavy cream
2 Tbsp. butter, melted
Preheat oven to 375 deg F. Line 24 muffin cups with fluted paper liners and set aside. In a large bowl, mix cake mix, water, oil, and egg whites. Beat until blended, then beat on medium speed for 2 minutes, until mixture is thick and shiny. Fold in the finely diced white chocolate, then close in the blueberries. Spoon batter into the processed muffin cups.
Bake at 375 degrees F for 20 to 25 minutes or until cupcakes are golden brown & rounded, and a toothpick inserted in the center comes out clean. Cool for 5 minutes, then removes to a wire rack to cool completely.
For the frosting, place powdered sugar in a medium bowl. Add vanilla, butter, and 2 Tbsp. of the heavy cream and stir with a wire whisk until smooth. You may need to add more sugar or more cream until desired consistency is reached; the glaze should be thin. Drizzle over cooled cupcakes. Store covered at room temperature for up to 4 days. Makes 24 cupcakes