Normally I’m not a fan of white chocolate. I admit it, I’m a snob that way. Don’t try to pawn off some cocoa butter as chocolate–I need actual cocoa solids. I like my chocolate to have chocolate in it. However, I made this for my boyfriend (an avid white chocolate fan) several years ago for Valentine’s Day after stumbling across the recipe in Bon Appetit. The results were delicious, and I have returned to it often, always to rave reviews. There are a couple of key points for success. First, the batter is a bit finicky, so follow directions exactly in terms of order of mixing and ingredient amounts, and getting the egg whites nice and fluffy. Second, it is crucial not to over-mix the batter. Doing so will result in a dense oily cupcake, rather than a rich fluffy one. Trust me, I love dense cake, but this is not the good kind of dense. You want to aim for the rich and fluffy. I’ve modified the original recipe a bit to include diced kumquats in the cupcake batter, and sliced fresh kumquats on top, rather than candied ones. The result is a delicious mix of rich cake and tangy-sweet citrus. Enjoy!
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
13/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
1/2 cup canned unsweetened coconut milk
1/4 cup finely diced kumquats, seeds removed
3 large egg whites
Preheat oven to 325°F. Line three 6-cup muffin pans with paper liners. Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth.
Whisk flour, baking powder, salt, and diced kumquats in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Add hot white chocolate to sugar mixture; stir to combine. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.
Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg white mixture into batter in 3 additions.
Divide batter among muffin cups (about 1/4 cup each). Bake until tester inserted into center comes out clean, about 25 minutes. Cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)
4 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
6 ounces (3/4 of 8-ounce package) cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
3 kumquats, sliced thin, seeds removed
Stir white chocolate in metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, butter, sugar, vanilla, and salt in medium bowl until fluffy. Gradually beat in melted white chocolate. Let cool until thickened to spreadable consistency.
Spread frosting over cupcakes. Arrange kumquat slices decoratively atop cupcakes. (Can be assembled 2 hours ahead. Let stand at room temperature.)