White Chocolate Cupcakes with Strawberry Cream Cheese Icing
Tonight, we made white chocolate cupcakes with strawberry cream cheese icing. The recipe was notable because it called from freshly chopped strawberries so that the icing was amazingly fresh. It came out of a book Crazy About Cupcakes. I adapted the recipe and instead of using 1/3 cup water, I used 1 cup of milk. It also called from 1/4 cup of white chocolate chips and I used 3 ounces of bakers’ white chocolate and melted it instead.
The cupcakes themselves were so good that everyone wanted to eat them without the icing. They really were good by themselves, which unless you’ve had one, is hard to explain. The consistency of the cake was on the lighter side but it wasn’t fluff – there was real substance. The taste of the cupcake itself had the same richness of white chocolate but it was softer. The icing was too runny so it worked better as a glaze (think the glaze on a Krispy Kreme doughnut).
The overall rating: The cupcakes themselves get an 8.5 and the icing gets a 7 to 7.5. The icing was tasty but it needed to be thicker; I worried if I added more powdered sugar, it would make it too sweet. If it had been refrigerated overnight, it may have thickened to the point it was spreadable. If I could get it thick enough to put in a cake icing piper, it would be perfect.
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By day, I'm an ordinary American, mother, grandmother, wife, and business owner with a passion for baking sweets (specifically, cupcakes). By night, I'm the Queen of Cupcakes and this is my realm. This blog was established so that I can write about my life, things I'm trying in the kitchen, my plans, and whatever else is on my mind. It's my way of confessing everything that I've always held inside but wanted to say. 
