Photo by: The Geeky Chef
8 ounces white chocolate, chopped 3/4 cup unsalted butter, room temperature 1 3/4 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sugar 3 large egg whites 1/2 cup canned coconut milk 1 tablespoon vanilla extract 16 ounces frosting White chocolate buttons
1 Preheat oven to 325°F. 2 Line three 6-cup muffin pans with cupcake liners. 3 If you don’t have an official double boiler, suspend a metal or heat-proof bowl across the top of a pan with a little simmering water in the pan. Make sure the bottom of the bowl or pan doesn’t come in contact with the water below. Put the white chocolate in the bowl and stir until melted and smooth. 4 Mix the flour, baking powder, and salt in an average-sized mixing bowl. 5 Beat the sugar, butter, and vanilla in large bowl with an electric mixer. 6 Add the hot white chocolate to the butter and sugar; stir until blended. 7 Add 1/3 of the flour mixture and then 1/3 of the coconut milk, and stir. 8 Repeat until everything is thoroughly mixed. 9 Whip the egg whites in a bowl. Fold the egg white mixture lightly into the batter. 10 Divide the batter evenly among the muffin cups. 11 Bake for about twenty minutes or until you can stick a fork in it and it comes out clean. 12 Let cool. 13 Put the frosting into yet another bowl and start adding your food coloring to it. 14 Add a little bit at a time and stir in. Keep adding until you get the desired color. You’ll probably need a lot. 15 Spread the frosting on to the top of the cupcakes and smooth out evenly. 16 Place the white chocolate buttons in the frosting to your aesthetic preference and enjoy!
Recipe source: Foodista recipe