HERSHEY'S CHIPITS Vanilla Cupcakes Recipe
Details
- Time
- 2 hours 48 minutes
- Skill Level
- Beginner
- Yields
- 16 cupcakes
Classic vanilla cupcakes made with HERSHEY’S CHIPITS White Creme chips. Try it today!
Ingredients & Directions
- Prep Time
- 30 minutes
- Bake Time
- 18 minutes
- Chill Time
- 2 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
Cupcakes:
-
1 1/2 cupsall-purpose flour (375 mL)
-
1 1/2 tspsbaking powder (7 mL)
-
1/2 tspsalt (2 mL)
-
1/2 cupunsalted butter (125 mL)
-
1 cupgranulated sugar (250 mL)
-
4egg whites
-
2 tspsvanilla extract (10 mL)
-
3/4 cup2% milk (175 mL)
-
Frosting:
-
1 1/2 cupsHERSHEY'S CHIPITS White Creme Chips, divided (250 g)
-
1 cup35% whipping cream (250 mL)
-
3 tbspsunsalted butter, melted (45 mL)
Key Ingredients
Directions
Equipment Needed
Oven & Stovetop
Muffin Tin
Paper Baking Cups
Mixing Bowls
Mixer
Wire Rack
Heatproof Bowl
Saucepan
1
Cupcakes: Preheat oven to 350°F (180°C). Line 16 muffin cups with paper liners.
2
Whisk together flour, baking powder and salt; set aside. Beat butter with sugar until light and fluffy in large bowl using electric mixer. Beat in egg whites, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
Tip
Use leftover egg yolks to make custard desserts, such as pudding, pastry cream or lemon curd.
3
Beat in flour mixture alternately with milk on low speed, making 3 additions of flour mixture and 2 additions of milk, starting and ending with flour mixture. Scrape down bowl as needed between additions.
4
Spoon batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.
5
Frosting: Measure 1/4 cup (50 mL) white creme chips; reserve and set aside. Place remaining white creme chips in heatproof bowl; set aside.
6
Heat cream in small saucepan set over medium-high heat for 3 to 5 minutes or until steaming and just starting to bubble around edges. Pour over white creme chips in bowl; let stand for 1 minute. Whisk until smooth and melted. Whisk in melted butter. Cool completely; refrigerate for 2 to 3 hours or until well chilled.
7
Beat frosting until stiff peaks start to form. Add frosting to piping bag fitted with medium star tip; pipe onto cupcakes. Sprinkle with reserved white creme chips.
Tips
Use a plain tip if preferred for piping.
For festive birthday cupcakes, garnish with funfetti sprinkles or elegant pearl dragées.
