Sugar overload– you’ve been warned. I normally consume too much of the batter to be interested in the cupcakes when they’re fresh out of the oven, but this was an exception. The fact that white chocolate chips is one of my favorite snacks didn’t help, I was definitely operating under the “two cups for the recipe, one cup for me” MO.
Not a highly original or trying week, but an absolutely delicious one. My white chocolate cupcake recipe turned out moist with no crumbles, and a gorgeous glazed surface. Gone are my frosting fears from last week– the white chocolate buttercream frosting maintained its mascarpone texture and I’m pretty sure the excess of the recipe is not going to last more than a day or two in my fridge. We had a 10-year-old over at our house when the cupcakes came out of the oven and there can not have been better testimonial than a giant hug and a gush of gratitude over the “nummy cakes”. Day made.
I made this recipe up as I went along, but here’s a yummy one for a jumping off point.
The sweeter the cupcake, the more dry the champagne I must choose. This week that was a 2008 French brut from Domaine de Fourn. This brut has big bubbles that just don’t quit. A broad texture plays second-string to the sugar of the cupcakes, but anything more sugary or fruity than this would overwhelm what truly is the cupcake’s day.
Hope everyone has a wonderful week!