White Chocolate Cupcakes with Vanilla Buttercream Frosting

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

cup unsalted butter (a little over 5 tablespoons)

¾ cup sugar

2 large eggs

½ cup white chocolate chips

1 teaspoon vanilla extract

1 cup plus 1 tablespoon reduced fat milk

Frosting

1 cup sugar

cup water

6 egg yolks, lightly beaten

1½ teaspoons vanilla extract

1½ cups softened butter

6 tablespoons confectioners’ sugar

Heat oven to 325. Line a standard cupcake pan with liners, or grease and flour the pan.

In a medium bowl, mix together the flour, baking powder and salt.

In a large bowl, beat the butter and sugar together on medium speed for 3 minutes. One at a time, add the eggs until incorporated.

Melt the chocolate in the microwave by heating on high for 30 second increments, stirring after each time. Stir in the vanilla extract.

Add melted chocolate to the butter mixture and mix well to combine. Slowly add a portion of the dry mixture while still mixing. Alternate between adding dry mixture with the milk.

Equally divide the batter in the prepared pan and bake 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.

For the frosting: In a saucepan bring water and sugar to a boil. Put the yolks in a medium bowl and add a small amount of the hot water to the egg yolks and stir to temper. Pour the egg yolks into the saucepan and cook 2 minutes; the mixture will thicken.

Remove from heat and stir in vanilla extract. In a large bowl, beat butter and confectioners sugar until it becomes fluffy. Slowly add in the sugar/yolk mixture while still beating. Chill 30 minutes before frosting cupcakes.

Serves 12.