You’ll most likely end up with this end result! That’s a good thing!
Let me start with explaining this Vanilla Butter Cake.
It really does have real melted butter and vanilla extract in it. What you probably don’t know is, these cupcakes are actually made with a Vanilla cake mix, but we changed it up so it would taste more ‘heavenly’ and even added in some buttermilk. Buttermilk adds rich taste and texture to the cupcakes.
I added in extra eggs too…well egg whites, that is. You can add regular eggs or egg whites. I used egg whites so the cake would be completely white. But if you used the egg yolks, then you could pass it off as a yellow cake too, right?
So literally speaking, the icing on the cake?! Holy freakin’ CoW!!! This White Chocolate Buttercream is just as it says, ‘Heav-en-ly’!!! Real white chocolate, butter, confectioners sugar and vanilla extract all whipped together and so creamy! It’s gettin’ HOT in HERE! 🙂
Put these two dazzlers together and you’ve got Double Heaven, if there is such a thing? Which, if it isn’t such a thing, it is now a thing. I just created it. 🙂
Why don’t you ‘dazzle’ your crew up on New Year’s? These would be adorable even at a wedding anniversary or shower! You could even make them super cute mini, just reduce the time and set the timer to 10-12 minutes, I’m guessing.
- 1 Box Vanilla Cake mix
- 1/2 cup melted Butter or oil
- 4 Egg Whites or 3 eggs
- 1 cup + 2 tablespoons Buttermilk
- 1 tablespoon Vanilla Extract
- 1 cup Butter softened
- 2 & ½ cups Powdered Sugar
- Pinch of salt
- 6 oz . very good quality White Chocolate chopped
- ¼ C . cream or milk
- 1/2 teaspoon Vanilla Extract
Preheat over to 350 degrees.
In large bowl, mix the vanilla cake mix, melted butter, egg whites, vanilla and buttermilk together thoroughly for 1 minute.
Pour batter into cupcake liners and bake 18-20 minutes.
Let cool until ready to frost.
Heat the white chocolate in 30 second increments in the microwave, stirring after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.
Set aside and allow to cool completely.
Using a mixer, cream the butter, salt and powdered sugar mixture together until light and fluffy.
Add the cream and vanilla to the butter/cream mixture using mixer at low speed until well incorporated.
Pour in the melted white chocolate until blended and then increase speed of mixer and continue beating on medium-high a few minutes.
Depending on consistency, add more cream or powdered sugar as needed for thinner or thicker frosting.
Makes about 3 & 1/2 to 4 cups of frosting.
Tips and Kitchen help!
For frosting the cupcakes, I used the Wilton 418-1704 Icing Tip Set, X-Large, the top tip of the set of 3.
Brushing up on skills to be better or a beginner? Here’s online classes to do it at your home.