(for the cupcakes)
1 1/4 cups all purpose flour
1/2 cup almond flour
1 1/4 t baking powder
1/2 t baking soda
1/2 t fine sea salt
1/2 cup vegetable oil
2 large eggs, at room temperature
3/4 cup granulated sugar
1 t vanilla extract
1/2 t almond extract
1/2 cup buttermilk, at room temperature
(for the ganache)
1 1/2 cups chopped white chocolate
3/4 cup heavy cream
(for the buttercream frosting)
3 large egg whites
3/4 cup granulated sugar
1 cup plus 2 T unsalted butter, sliced into thin pieces, at room temperature
1 1/3 cups caramelized white chocolate ganache, plus more for filling
1 t vanilla extract
(for the topping)
chopped blonde chocolate
[how to make]
(for the cupcakes)
*Preheat the oven to 350 degrees.
*Line 12 cupcakes tins with cupcake liners.
*In a large bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Set aside.
*In the bowl of an electric mixer, whisk together the oil and eggs until well combined.
*Add the granulated sugar and whisk for another minute, until smooth.
*Add the vanilla and almond extracts, followed by the buttermilk, and mix to combine.
*Lastly, add the dry ingredients and fold with a rubber spatula until incorporated.
*Divide the batter evenly into the cupcake liners, filing them about two-thirds of the way.
*Bake for about 18 minutes. Start checking the cupcakes at the 15 minutes mark, and keep baking and checking as necessary.
*Let the cupcakes cool completely before filling and frosting.
(for the ganache)
*Preheat the oven to 215 degrees.
*Spread the chopped white chocolate on a rimmed baking sheet.
*Bake the chocolate for about 1 hour, stirring every 15 minutes with a spatula.
*Remove from the oven once the chocolate has a caramel color.
*Pour it into a bowl and stir to smooth it out.
*Heat the heavy cream in a small saucepan or in the microwave until it is almost boiling, but do not let it come to a boil.
*Pour the heavy cream over the caramelized white chocolate.
*Stir with a whisk until incorporated.
*Set aside to cool completely to room temperature.
(for the buttercream frosting)
*Place the egg whites and granulated sugar in a bowl over a double boiler with barely simmering water. (Make sure the bottom of the bowl is not touching the water int eh pan.)
*Whisk the egg whites and sugar until the sugar melts and a candy thermometer reads 140 degrees. Remove the syrup from the heat.
*With an electric mixer, beat the meringue with the whisk attachment, at high speed, until stiff peaks form. (This might take 5 to 10 minutes.) The meringue should be glossy and white.
*Start to add the butter, with the mixer on medium-high speed.
*Add one slab of butter at a time, waiting a few seconds before adding the next one.
*Keep whipping until the buttercream looks creamy and fluffy and all the butter has been incorporated. (This can take anywhere from 5 to 10 minutes.)
*Add 1 1/3 cups of the cooled caramelized white chocolate ganache, and whisk until incorporated
*Finally add the vanilla and mix to combine.
(for the assembly)
*Use a spoon to remove the center of each cupcake.
*Spoon some of the remining ganache into the middle of the cupcakes.
*Place the buttercream in a piping tip of choice.
*Pipe the frosting over the cupcakes.
*Decorate the cupcakes with pieces of blonde chocolate, if desire.
-makes 12-
Note: I found the recipe in "Fantastic Filled Cupcakes" by Camila Hurst.
Labels: cupcakes recipe
