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Whopper Stuffed Cupcakes with White Chocolate Glaze

I don't understand this Richmond weather. I thought it was supposed to warm up. But it is getting more cold and rainy. At least I don't suffer from allergies! The bf goes through entire kleenex boxes, his eyes are super puffy... and the sniffling!! It's killing me. HAHA kidding. Because he reads this, I need to be nice.  He pops his anti-histamines and now he squirts steroids up his nose. I'm always joking that he's going to become like A. Schwarzenegger with all those 'ROIDS.

Six more exams until summer! I can't wait to go back to LA. I think I'm going to try surfing again. Gosh, I really miss Costa Rica and the perfect surfing conditions. I'd love to go again, but I seriously came back looking like a monkey (far too tanned). I don't get a healthy golden glow like most. Just burned brown/sienna. Worst color evaarrr D:

Here are some cupcakes I made for my friends birthday. These are incredibly moist and keeps that way for a few days. You can substitute with any candy you like!

Whopper Stuffed Cupcakes with White Chocolate Glaze

makes a dozen cupcakes

1 cup white flour
2/3 cup whole wheat
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 stick butter, softened
2/3 cup white sugar
heaping 1/4 cup light brown sugar
1 egg
3/4 cup yogurt
1 tbsp vanilla
1 cup crushed robin eggs or whoppers

1/2 cup white chocolate chips
4 tbsp milk, cream or half and half
1/4-1/2 cup powdered sugar
1/2 cup shredded coconut, toasted

  1. Preheat oven to 350F and line or grease a 12 muffin tin 
  2. In a medium bowl, mix dry ingredients together (flours, baking soda + powder, salt)
  3. Cream butter and sugars together until light. Beat in egg, yogurt and vanilla
  4. Stir together dry and wet ingredients together until just incorporated. Fold in crushed whoppers
  5. Fill muffin tin to 3/4-almost full. Bake for 18-20 mins or until toothpick inserted in middle comes out clean. Allow to cool completely. You can toast coconut on some foil for about 1-2 mins (watch before it burns!)
  6. Melt chocolate chips with milk (or cream) in the microwave for 20-25 secs. Stir in powdered sugar until smooth and slightly thick. Dip cupcake into the white chocolate glaze and then into the toasted coconut

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