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Happy New Year!- small batch chocolate cupcakes with white chocolate buttercream

31 de December de 2009

To the readers, friends, bloggers, tweeps, to those who left comments, to the ones just browsing, to you who made a recipe that worked, to you who made a recipe that didn’t work, to you coming back and to the first timers – I wish you the best year of your lives, full of love, peace, fun, joy, sweetness and health.

See you in 2010.



Last Minute Small Batch Chocolate Cupcakes with White Chocolate Buttercream (adapted from here) – makes 4 cupcakes

  • 1/4 cup plus 2 tbsp all-purpose flour
  • 3 tbsp buttermilk (I use yogurt)
  • yolk of 1 large egg
  • 1/2 tsp pure vanilla extract
  • 3 Tbsp unsalted butter, melted and cooled (I use vegetable oil)
  • 2 Tbsp unsweetened cocoa powder
  • 1/8 t baking soda
  • 1/8 t salt
  • 1/3 cup sugar

Preheat oven to 180°C/ 350°F. Line 4 cups of a muffin tin with cupcake liners.

In a bowl, sift together flour, cocoa, baking soda and sugar. In another bowl, mix well the yolk, the oil and the yogurt.

Add the liquid mixture to the dry ingredients and fold until incorporated. Distribute the batter between the cups and bake for 20 minutes, or until a toothpick comes out clean.

White Chocolate Buttercream for small batch cupcakes (please check the conversion calculator for measurements on the right side bar)

  • 1 large egg white
  • 1/4 cup sugar
  • 75g butter, cut in cubes/ room temperature
  • 50g melted white chocolate

In a heatproof bowl of an electric mixer set over simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (160°F/ 71°C).
Beat the egg white mixture in the electric mixer on high-speed until it holds stiff  peaks and the mixture is fluffy and cooled.
Switch to the paddle attachment. On medium-low speed, add butter several tablespoons at a time, beating well after each addition. If the buttercream looks curdles or separates, beat on high-speed for several minutes and it should come together. Stir in white chocolate with a rubber spatula until frosting is smooth. It can be used immediately or you can keep it for until 2 days in the refrigerator, or frozen for 2 months – just bring to room temperature and stir before using.

14 Comments leave one →
  1. 31 de December de 2009 17:38

    Happy New Year! Small batch is so cute!!

  2. 31 de December de 2009 18:17

    Happy New Year! Here’s to more baking in 2010!!! XOXO

  3. 31 de December de 2009 22:03

    Happy New Year to you, Paula. I always enjoy receiving your updates. Keep on baking in 2010!

  4. islandexile permalink
    1 de January de 2010 0:49

    I wish I were in Guaraja, dressed in white, walking into the surf with a gift for Yemanja! And one of your cupcakes….
    Happy, happy New Year, Paula, for you and your family!

  5. 2 de January de 2010 2:46

    I just love these cupcakes – too gorgeous!

  6. 2 de January de 2010 4:51

    mmm, these look lovely, esp the white chocolate buttercream! Happy New Year!

  7. Toni Tone permalink
    3 de January de 2010 4:11

    These look so cute! I’m going to try your white chocolate buttercream for my next batch of cupcakes. Feliz Ano Novo!

  8. 4 de January de 2010 23:21

    These are SO fun!!! Happy New Year to YOU! 🙂

  9. 8 de January de 2010 22:32

    What cute little cupcakes!

  10. 28 de January de 2010 0:46

    These cupcakes look mighty tasty! I just found your blog and an enjoying it. I may just have to get out the mixer….

    • thecookieshop permalink*
      29 de January de 2010 19:03

      Go ahead! Mixers get sad when abandoned in kitchen cabinets! 🙂

  11. Syeun permalink
    29 de January de 2010 11:17

    Hi there! Happy New Year~
    I was looking for a white chocolate frosting recipe. And I’m so glad to have found yours!!! As in the recipe it calls for egg white, may i substitute it with meringue powder?

    • thecookieshop permalink*
      29 de January de 2010 19:02

      Hi Syeun!
      I’ve never tried this recipe with meringue powder, but if you are concerned with egg safety, you could use pasteurized egg whites. One of the reasons the whites are heated on a double-boiler, besides dissolve the sugar, is to bring them to a temperature bacterias as salmonella can’t survive.

  12. Petra permalink
    13 de May de 2012 4:00

    This is the most AMAZING buttercream!

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