White Chocolate Coconut Cupcake

The cake is moist with the sweetness of white chocolate chips melted into the batter.  The frosting has the tang of cream cheese, coupled with the rich sweetness of melted white chocolate.  A coconut topping finishes off this tasty treat.  A light cake, and yet rich in flavor.  Perfect for the summer.

For recipes, click on the tags to the right:

Little Cakes:  The White Chocolate Cake
Frostings:  White Chocolate Cream Cheese Frosting
Toppings:  Coconut

Coconut

Shredded, sweetened or unsweetened, toasted or not.  Coconut makes a great topping that adds an earthy sweetness to almost any desert.  Sprinkle it liberally on top of any frosting.

White Chocolate Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

1 pkg. (8 oz) cream cheese, room temperature
1/4 cup butter, room temperature
6 oz white chocolate pieces melted and slightly cooled
1 teaspoon vanilla extract
4 - 6 cups powdered sugar

1.  Beat cream cheese and butter together on med- high speed until creamy, about 2 - 3 minutes.

2.  On low speed, add in the white chocolate and vanilla.  Gradually add in the powdered sugar on med - high speed.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The White Chocolate Cake

Yield:  24 cupcakes
Prep Time: 15 minutes
Bake Time:  18 minutes

INGREDIENTS:

2 cups flour
1 1/3 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

4 egg whites
3/4 cup buttermilk
3/4 cup sourcream
1 tablespoon vanilla extract
1 cup white chocolate pieces

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Into a large mixing bowl add all of the dry ingredients and whisk together.  Next, add in all of the wet ingredients and stir together until well blended.  Fold the white chocolate pieces into the batter.

3.  Fill cupcake tins 3/4 full and bake for 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.