Citrus cupcakes with white chocolate frosting

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 425, total fat 21 G., saturated fats 12 G., proteins 4 G., carbohydrates 56 G., fiber 0 G., cholesterol 88 mg, sodium 263 mg, sugar 43 G.

Melissa d'Arabian decorates her citrus cupcakes with fluffy white chocolate icing and tiny candies, chocolate drops, jelly beans, and even cereal flakes. Kids love it all! Of course, you can substitute fresh berries for the sweets if you prefer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Glaze

2/3 tbsp. white chocolate granules
2 tsp. confectionery fat
1 package (220 g) of cream cheese at room temperature
2 tablespoons orange juice
1 tsp vanilla extract
A pinch of fine salt
2 cups powdered sugar

Cupcakes

1.5 cups premium flour
1.5 tsp baking powder
3/4 tsp fine salt
110 g of butter at room temperature
1 cup granulated sugar
1 tsp vanilla extract
1 large egg
2 egg yolks
0.5 cup sour cream
Zest of half an orange (about 1 tsp)
1.5 tbsp orange juice
Various toppings: such as blueberries, mini chocolate covered eggs, jelly beans, rainbow cereal, licorice rope, and chocolate-covered graham crackers

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour cream, Orange zest, white chocolate, cream cheese

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line one 12-cup muffin pan or two 6-cup muffin pans with paper liners.
Glaze:

Place the white chocolate and shortening in a medium microwave-safe bowl. Microwave on high power, stirring occasionally, until the chocolate is melted, 40–50 seconds. Stir until smooth.

Beat the cream cheese in a medium bowl with a mixer on low speed until smooth, about 1 minute. Stir in the melted chocolate, orange juice, vanilla, and salt until smooth. Mixing on low speed, add the powdered sugar, 1/2 cup at a time, until smooth, 2–3 minutes. Cover with plastic wrap and set aside. Yield: 2 cups.
Cupcakes:

In a medium bowl, combine the flour, baking powder, and 1/2 teaspoon salt. In a large bowl, beat the butter, sugar, vanilla, and the remaining 1/4 teaspoon salt with a mixer on high speed until light and fluffy. Add the egg and egg yolks one at a time, beating well after each addition. With the mixer on medium speed, add the sour cream, zest, and juice until smooth.
With the mixer running at medium speed, add the flour mixture and mix until smooth. Fill each muffin tin two-thirds full with the batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the cupcakes from the pan and let them cool completely on a wire rack.
Assembly:

Using a small metal spatula, spread the icing over the tops of the cooled cupcakes. Decorate with various toppings.