Caramelized White Chocolate Almond Cupcakes

 

(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.