Snowball Cupcakes Recipe
Author: Tammilee
Ingredients
  • White Cupcake Ingredients:
  • 1 C vanilla Greek yogurt
  • 1 1/2 tsp vanilla
  • 1 C unsalted butter room temp
  • 2 C sugar
  • 3 C cake flour
  • 1 TBSP baking powder
  • 5 egg whites room temp
  • White Chocolate Buttercream Frosting Ingredients:
  • 4- oz. Ghirardelli white chocolate
  • 1/3 C heavy cream
  • 1 C butter room temp
  • 2- lb.+ bag powdered sugar
  • 1/4 C heavy cream
  • 1/8 tsp sea salt
  • 2 tsp vanilla
Instructions
  1. White Cupcake Directions:
  2. -Preheat oven to 350 degrees. Line the cupcake pan with paper liners.
  3. -Add the Greek yogurt and vanilla, stir to blend.
  4. -With an electric mixer on medium speed beat the unsalted butter until creamy then slowly add the sugar. Beat until combined they are light and fluffy.
  5. -Add the flour and baking powder together.
  6. -Alternately add the butter mixture to the flour mixture with the yogurt mixture. Start and end by adding the flour mixture. Beat on low speed until just blended.
  7. -On medium speed beat the egg whites until stiff peaks form. Gently fold into the batter.
  8. -Spoon the batter into the lined cupcake tins until 3/4's filled.
  9. -Bake at 350 degrees for 20-25 minutes or until when a toothpick is inserted it comes out clean.
  10. -Remove from oven allowing to cool in the cupcake pan for about 10 minutes.
  11. -Then take out the cupcakes and cool on a wire rack until completely cooled.
  12. White Chocolate Buttercream Frosting Directions:
  13. -Using a double boiler melt the white chocolate. Add 1/3 C of the heavy cream, stirring constantly until the chocolate is melted and the combination is smooth.
  14. -Remove from heat and allow to cool.
  15. -With an electric mixer on medium speed beat the butter until creamy slowly adding the powdered sugar.
  16. -Add 1 TBSP at a time of the 1/4 C of heavy cream beating at low speed.
  17. -Add in salt and the melted chocolate continuing to stir until everything is combined.
  18. -Stir in vanilla.
  19. -Spoon the frosting into a pastry bag with a large tip.
  20. -Frost the cupcakes by beginning frosting on the outer edge of the cupcake working toward the center of the cupcake.
  21. -Sprinkle the frosted cupcake with powdered sugar.