White Chocolate Cupcakes with Rose Buttercream




Hi dear friends!

As I promised on Sunday, here is the recipe of the white chocolate cupcakes with rose buttercream that I created to commemorate the Lulu’s Sweet Secrets anniversary.

It took me some attempts to figure out how to make a light and fluffy white chocolate cupcake. But now I’m proud and glad to say that I made a wonderful treat to your afternoon tea or party dessert table!

The best way I found was to first melt the white chocolate in boiling milk. Then I whisked eggs and sugar until fluffy and pale yellow in color, and added the hot white chocolate mixture. Finally, after the flour addition, I incorporated melted butter.  The rose buttercream on top is the same recipe I used to filling the rose and pistachio cake

I hope you love it as much as I did!





White Chocolate Cupcakes with Rose Buttercream

White Chocolate Cupcakes
(From Lulu's Sweet Secrets)
Makes 10

½ cup (1 stick) unsalted butter, melted
½ cup granulated sugar
1 cup all-purpose flour, sifted
1 teaspoon baking powder
2 whole large eggs, room temperature
¼ cup whole milk
1 teaspoon pure vanilla extract
160g/ 5.64 ounces white chocolate

Line 10 cupcake cups with papers lines. Preheat the oven to 350 degrees F.
Place the eggs and sugar in a stand mixer bowl and beat with the paddle attachment until fluffy and pale yellow in color. Meanwhile, heat the milk in a saucepan over medium heat. Bring just to a boil and then add the white chocolate. Whisk until smooth. Place the white chocolate and milk mixture over the eggs and sugar and beat for a minute. Add the vanilla and mix until combine. Fold in the flour and baking powder with a rubber spoon until just incorporated (don't overmix). Fold in the melted butter.
Fill each cupcake line two-thirds full with batter. Bake for 20-25 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Rose Water Buttercream 
(from Jamie Magazine Issue 29)

Cream 80g softened butter and 115g sifted icing sugar with an electric mixer or spatula until you have a smooth, creamy buttercream. Add a splash of rose water and beat for a further minute. Taste and add more if needed.



Tomorrow I will share the rose and pink peppercorn brigadeiros recipe.