#1603 - White Chocolate Cupcakes

(by Shirley McNevich)

1/3 cup softened butter
3/4 cup white sugar
2 eggs
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 box Baker's white chocolate baking chocolate
2 tsp. vanilla
1 cup milk + 1 TBSP milk

In a mixer add butter, white sugar and eggs--beat. Add baking powder and salt--beat. Add vanilla--beat. Measure 4oz. of white chocolate from the box, unwrap it and place it in a microwave safe bowl--melt the chocolate in the microwave according to box directions. Add melted chocolate to the batter--beat. Add half of the flour--beat. Add half of the milk--beat. Add the other half of the flour--beat. Add the other half of the milk and the TBSP of milk--beat. Place cupcake liners into muffins tins--fill each 2/3 full with batter. Bake at 325 degrees for 20-25 minutes. Cool completely. Frost as desired (you can use our cream cheese frosting recipe #308). Once frosted, you can take some more of the baking chocolate, unwrap and grate it, then sprinkle it on top of the frosted cupcakes.