White Chocolate Macadamia Nut Cupcake
A play on White Chocolate Macadamia Nut cookies for my brother.
Note: I chose a vanilla cupcake that has what I would consider a cookie texture. If you don’t like that, choose a vanilla cupcake with a lighter texture.
Cupcake (makes 18)
- 1 cup butter, room temperature
- 1 cup sugar
- 1 tsp. vanilla
- 5 eggs
- 2 cups flour, sifted
- 3 tsp. baking powder
Preheat oven to 325 degrees. Line cupcake pans with baking cups.
Cream butter, sugar and vanilla together until light and fluffy. Gently beat in eggs one at a time. Sift together flour and baking powder. Add to the batter one third at a time until just combined.
Fill baking cups 2/3 full. Bake for 15 minutes. Rotate and bake for another 5 or until done. Place pan on wire rack to cool for 5 minutes, turn out cupcakes to cool completely.
White Chocolate Mousse
- 4 egg yolks
- 1/1 cup sugar
- 1 cup heavy cream
- 1 cup white baking chips
- 1/12 cups heavy cream
Beat egg yolks in a small bowl with electric mixer on high until thick and lemon colored. Gradually beat in sugar.
Heat 1 cups heavy cream in sauce pan over medium heat until just hot. Gradually stir half of cream into egg yolk mixture, then stir back into hot cream in sauce pan. Cook over low heat about 5 minutes, stirring constantly until mixture thickens. Do not boil.
Stir in baking chips until melted. Cover and refrigerate about 2 hours, until just chilled.
Beat 1 1/2 cups heavy cream on high until stiff. Fold refrigerated mixture into cream. Cover and return to fridge to stiffen.
Macadamia Nut Frosting
- 1 cup shortening
- 4 cups powdered sugar, sifted
- 3/4 cup Macadamia Nut Butter
- 1 tsp. salt
- 1 tsp vanilla
- Condensed milk
- Finely chopped macadamia nuts
Beat shortening on high and gradually beat in powdered sugar. Add 3/4 macadamia nut butter, or more to taste. Add salt and vanilla. Add condensed milk one tbsp at a time until frosting is a smooth consistency.
Using a paring knife, cut the centers out of the cupcakes (should look like a cone). Scoop a tbsp of white chocolate mousse into center. If too runny, refrigerate for a few more minutes. Use a pastry bag and piping tip (Ateco plain tip #9) or flat spatula to frost cupcakes. Sprinkle with chopped nuts.