Fireworks Cupcakes
White cake cupcakes with buttercream frosting and white chocolate accents.
Equipment
- Double boiler or microwave
- Wilton no. 8 tip
- Icing bags
- 12-cup cupcake pan (2)
- 24 cupcake liners
- KitchenAid® Professional 600 Series Mixer
- Rubber spatula
- Large mixing bowl
- Medium size bowl
- KitchenAid® 7-Speed Digital Hand Mixer
- 1 Toothpick
- Spoon
Ingredients
WHITE CHOCOLATE DECORATIONS
- 24 ounces white chocolate wafers or chips
- red food coloring
- blue food coloring
- sparkling sugar
CUPCAKES
- 6 tbsp unsalted butter softened but cool
- ⅔ cup coconut oil filtered
- 2 cups extra fine sugar (regular granulated sugar is fine)
- 1 tbsp vanilla extract (use clear for whiter cake)
- 2⅔ cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup whole milk room temperature
- 6 large egg whites (¾ cup) room temperature
- 24 cupcake liners
- 2 batches Vanilla Buttercream Frosting
- 1 Wilton tip 1M
- 1 Wilton tip no. 8
Instructions
WHITE CHOCOLATE DECORATIONS
- Melt white chocolate in make-shift double boiler or microwave. Allow to cool slightly.
- Add food coloring then fill icing bags with the chocolate. I used a Wilton #8 tip.
- Make straight and squiggle lines on parchment paper. Sprinkle with sparkling sugar before the chocolate hardens.
CUPCAKES
- Preheat oven to 350 degrees F.
- Place liners in cupcake pans, set aside.
- With a hand or stand mixer, beat butter on medium speed until creamy.
- Add sugar and coconut oil, beat until well combined and creamy. Scrape sides of bowl, then mix in vanilla extract.
- In separate bowl, whisk together flour, baking powder and salt.
- On medium speed, add part of the flour mixture and milk, alternating until all ingredients are added and combined.
- In separate bowl, beat egg whites with a hand mixer on high-speed until stiff peaks form.
- With a spatula, gently fold egg whites into the batter. Scrape down the sides of the bowl, combine ingredients well but do not over mix.
- Spoon batter into cupcake liners.
- Bake at 350 degrees F for 25 minutes depending on your oven.
- Inserted toothpick should come out almost completely clean. Cupcake tops should be lightly golden brown when baking is complete. Move cupcakes to cooking rack.
- After cupcakes are completely cool, decorate with buttercream frosting, sprinkles and white chocolate accents.
Notes
You may replace refined coconut oil with canola, or other vegetable oil.