Winter White Out Cupcakes
Prep time
Cook time
Total time
These cupcakes were made with the Whiteout Cake recipe from Baked: New Frontiers in Baking cookbook.
Recipe type: Dessert
Serves: 24
  • For the white cake layers
  • 2½ cups of cake flour
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup vegetable shortening
  • 1¾ cups sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 1½ cups ice cold water
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • For the white chocolate frosting
  • 6 ounces white chocolate, coarsely chopped
  • 1½ cups sugar
  • ⅓ cup all-purpose flour
  • 1½ cups milk
  • ⅓ cup heavy cream
  • 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  1. Preheat the over the 325 degrees F.
  2. Place (approximately) 24 cupcake liners in a cupcake pan.
  3. Make the cake batter
  4. Sift the flours, baking powder, baking soda, and salt together in a large bowl.
  5. Set aside.
  6. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes.
  7. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes.Scrape down the bowl, add the egg, and beat until just combined.
  8. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  9. In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
  10. Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.
  11. Transfer the cakes to a wire rack and let cool for 20 minutes and let cool completely.
  12. Make the white chocolate frosting
  13. Using either a double boiler or a microwave oven, melt the white chocolate and set it aside to cool.
  14. In a medium heavy-bottom saucepan, whisk the sugar and flour together. Add the milk and cream to cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  15. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  16. Add the vanilla and white chocolate and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
  17. Assembling cupcakes
  18. Once cupcakes are cool, place icing in a piping bag (or a ziploc bag, twisted at the end to form a piping bag and snip the corner with scissors) and pipe swirls on the cupcakes.
  19. Finish with a gentle sprinkle of silver dragees or colored sugar.
Recipe by LoveFeast Table at