Tonight, the baking bug struck again and I decided to try out the 500 Cupcakes book that Magz gave me as a Thank-you present.  I considered the idea of going to HEB for supplies for specific recipes, however, on second thoughts, I decided just to pick recipes around what I already had in the cupboard.

I started with a White Chocolate and macadamia nut cupcake.  In retrospect, this should be called white chocolate cupcake with a macadamia nut garnish.  Nuts don’t appear in this recipe other than to sprinkle on top of the cupcakes when you’re done!

For the cupcakes: (I did a half batch)

1 cup (2 sticks) sweet butter, softened Tip: I ALWAYS use salted butter and 1/2 butter, 1/2 margarine

1 cup superfine sugar

2 cups self raising flour

1 tsp baking powder

4 eggs

1 tsp vanilla extract

½ cup white chocolate chips

For the frosting

1 cup (7oz) white chocolate chips

5 tbsp. milk (I personally think this was too much and the frosting was waaaaaay too runny, it dripped all over my counter!)

1 ½ cups confectioners’ sugar – sifted

3 tbsp chopped, toasted macadamia nuts (I didn’t toast mine)

Preheat the oven to 350F (175C).

Place 18 paper baking cups in muffin pans. Tip – I made a 1/2 batch of these, expecting to get 9 cupcakes out of a half batch.  However, this caused my cupcakes to overflow, if I were to re-do this recipe, I’d aim for 12 or 13 cupcakes out of half a recipe, for better shaped cupcakes.

Combine all the cupcake ingredients, except the chocolate chips, in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes.  Stir in the chocolate chips.

Spoon the batter into the cups.  Bake for 20 minutes.  Tip– I baked these for 15 minutes, checked them, and added another 2 minutes.  Next time, I’d do 15minutes, add 1minute and, if necessary, another minute.

Remove pans from the oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack.

To make frosting, melt the chocolate and milk in a double boiler, stirring frequently.  Remove from the heat and beat in the confectioners’ sugar until smooth.  Spread over the cupcakes and sprinkle with nuts.  Tip– I dipped my cupcakes in the frosting as it was too runny to spoon and spread.  Next time I’d add less milk to my frosting!

I think these cupcakes are marginally too sweet, my hubby disagrees, but he likes everything I churn out!