I know there are some people who will eat frosting straight from the bowl and never mind the cake, but I'm pretty much the opposite. Give me a delicious cake and who needs all that gloppy, sugary nonsense on the top? Maybe a little powdered sugar, but otherwise why mess with perfection?
Well, I finally found a frosting recipe that even made me want to lick the bowl. White chocolate buttercream. It's just the right level of sweetness for me and it enhanced the flavor rather than detracted from it. And it just might be the easiest frosting I've ever made.
Notes: You have no doubt heard that you shouldn't try to make things like frosting and ganache with chocolate chips because they have shelf stabilizers in them. I've heard that too, but I'm here to tell you that whatever voodoo happens in the melting and cooling process here, the frosting came out great.
You have to plan ahead for this one since the white chocolate/butter mixture has to sit in the fridge overnight. The good news is melting the two together is so easy, you could do it in your PJs right before you go to bed.
I was able to frost about 14 cupcakes with this batch of frosting.
As for the cupcakes, you might want to dust the cherries with a little flour or cocoa powder before you put them in the batter. They'll sink to the bottom because the batter is thin.
Ingredients for Frosting (adapted from this recipe):
1 cup white chocolate chips
1 cup (2 sticks) butter
Directions: Melt the butter and chips together in a small saucepan on medium. Stir frequently until everything is completely melted. Cool for 15 minutes. The butter will separate from the chips, but that's OK.
Put the sauce pan in the fridge overnight. When you're ready to make the frosting, pull the pan out of the fridge 30 minutes ahead of time.
When the frosting is at room temperature, beat in a stand mixer on medium speed for 2-3 minutes until light and fluffy. Spread on cakes or cupcakes.
Ingredients for Cupcakes (adapted from this recipe):
1 1/2 cups flour
1 teaspoon baking soda
1 cup sugar
1/3 cup cocoa powder
1/2 teaspoon salt
1 cup prepared coffee, cooled
1/2 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla
1 cup chopped fresh cherries
Directions: Heat the oven to 350.
Mix the dry ingredients (flour, salt, baking soda, cocoa, and sugar) in a large bowl. In a separate bowl, stir together the wet ingredients (coffee, oil, vinegar, and vanilla). Add the wet to the dry and stir gently until just combined. Fold in the cherries.
Spoon into a paper-lined or greased cupcake pan. Bake fro 18-20 minutes until a tester comes out clean. Frost with white chocolate buttercream and enjoy!
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