Little White Chocolate Pound Cakes with Vanilla Buttercream Frosting

Treats for Bob’s Sunday School class and my class too!  We went to Farr’s Fresh yesterday and I had white chocolate frozen custard which was to die for and so more white chocolate was called for today. YUM!  This recipe comes from the cookbook, “Chocolate from the Cake Mix Doctor”.

6 ounces white chocolate, finely chopped (I used 6 oz white chocolate chips)

1 (18.25 oz) plain yellow cake mix

2/3 cup water

1/3 cup oil

3 eggs

2 egg whites

2 teaspoons vanilla

1  Preheat oven to 350.  Line muffin pans with cupcake liners.

2  Melt white chocolate in small glass bowl in microwave on high for 1 minute.  Stir until smooth and let cool slightly.

3  Blend cake mix, water, oil, whole eggs, egg whites, vanilla and melted white chocolate on low speed for 1 minute then on medium for 2 minutes.  Batter should be well combined.

4  Scoop batter into lined muffin cups, about 2/3 full.  (I got 24 cupcakes.)

5  Bake cupcakes until they spring back when lightly touched and are golden brown, 20 – 25 minutes.  Remove from oven and let cool in pans 5 minutes before removing to wire rack to cool completely.

6 Frost with Vanilla Buttercream Frosting or frosting of your choice (the recipe for the frosting is already on blog under “Chocolate Chip Mint Cupcakes with Vanilla Buttercream Frosting”).  I tinted the frosting light blue because I had the snowman cupcake liners which had a blue background and then the snowman picks to put on top and I sprinkled some Wilton White Sparkling Sugar over the frosting to give it a snowy look.

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