The television is full of ads about back to school shopping: book bags and pencils galore. It brings me back to the days of picking out that perfect outfit for the first day of school, getting the newest Trapper Keeper and being up to date with the latest Lisa Frank folders.
It was such a bittersweet time- the excitement of new outfits, new classes and new friends, but the sadness that there would be no more long days at the pool and sleeping in.
Those were the days...
These cupcakes are bittersweet too, but in a different kind of way..
The light and oh-so-sweet white chocolate cake is topped with a tart blackberry buttercream; the perfect "bittersweet" flavors of the summer time.
I liked this cake so much that I've even decided to use it as one of my flavors at my wedding!
White Chocolate Cake
recipe from Epicurious
Makes almost 30 cupcakes
or 3 8-9 inch cakes
8 oz white chocolate, chopped
2 1/4 cup AP flour
2 1/4 tsp baking powder
1/4 tsp salt
10 TBS butter, softened
1 1/3 cup sugar
4 large eggs, room temperature
1 1/2 tsp vanilla extract
1 1/4 cup whole milk
Preheat oven to 350 and prepare muffin tin with cupcake liners.
In a double boiler, stir white chocolate over simmering water until melted and smooth. Remove from heat and set aside.
In a medium bowl, sift flour, baking powder and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating after each addition.
Beat in vanilla.
Add dry ingredients alternating with milk in 3 additions, beginning and ending with dry.
Add warm white chocolate and beat until just blended.
Use an ice cream scooper and fill cupcake liners 2/3 way full.
Transfer to oven and bake for about 20 minutes or until toothpick comes out clean.
Blackberry Buttercream
1/2 cup butter (1 stick), softened
1 cup shortening (preferably high-ratio)
4 1/2 cups powdered sugar
1/2 fresh blackberries, pureed
1/2 tsp vanilla
In a large bowl, beat butter and shortening until well blended.
Add half of powdered sugar and beat until fluffy.
Add pureed blackberries, vanilla and remaining powdered sugar, beating until light and fluffy.
*Don't be afraid to add more powdered sugar if its too thin or a little water or milk if too thick*
Pipe a nice big dollop of frosting on each cupcake and top with a fresh plump blackberry.
13 comments:
I love white chocolate & they must be perfect with the blackberry frosting! The color is so pretty!!
First, don't remind me about the first day of school. Dudette's headed to kindergarten so I'm not thinking about it until next week. :(
White chocolate cake with blackberries? Be still my heart.
White chocolate and berries is such a delicious combo!! Your cupcakes are so pretty, love the blackberry on top!!!
These look amazing!
oh, Lisa Frank! I miss her stuff! lol
the cupcakes look delicious!
-Kelsey @kmsieg.blogspot.com
Delicious! So pretty too. :)
Oooo... yummy combo! I want to eat a bowl (or twelve) of that frosting :-D
So pretty, wonderful combination of flavors!
Love this combination of flavors! Back to school ads just make me realize how much I miss summer break. Graduate school is just an ongoing blob of lab research - there's no such thing as back to school for me cause I never leave!
I wish I had one of these. Perfect pairing of flavors.
SO pretty...and I'm sure SO delicious. Your wedding cake is going to be AMAZING. I can't believe you are leaving so soon though! I will miss you :-) I am just going to need to make a trip out East soon. Much love, sweet girl.
Such a gorgeous combination. It will be fabulous at your wedding.
These are so pretty! I love the color of the frosting and the blackberry right in the middle :) They are perfect for a wedding!
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