1 cup unsalted butter, softened
1 cup icing/confectioners sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1/2 cup white chocolate chips
1. Preheat the oven to 350F. Combine all ingredients (except for the chocolate chips) in a large bowl. Beat on low-medium speed with an electric mixer for 2-3 minutes. Gently fold in white chocolate chips with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.
For white chocolate icing:
1/2 cup white chocolate chips
.5 lb. container of vanilla frosting (ensure it is not whipped frosting)
additional white chocolate chips or white chocolate shavings (if desired)
2.(1) In a medium bowl, melt chocolate chips on high in the microwave by 30 second intervals, being sure to stir well between each interval. Once melted, stir in vanilla frosting until well combined. Immediately frost each cupcake using a beveled spatula, knife or piping bag. Sprinkle with chocolate chips or white chocolate shavings for garnish, if desired.
For vanilla icing:
1/4 cup solid vegetable shortening (such as crisco)
1/4 cup unsalted butter
1/2 tsp. clear vanilla extract (regular vanilla extract will work as well, the clear just helps to keep the icing bright white versus creamy/yellowy)
2 cups icing/confectioners sugar
1 tbsp milk (2%, almond, or soy)
additional white chocolate chips or white chocolate shavings (if desired)
2.(2) Beat shortening butter and vanilla extract with an electric mixer on medium speed until smooth and well combined. Add in icing sugar 1 cup at a time and beat until combined, until all 4 cups have been added. Beat in 1-2 tbsp. milk to reach desired texture. Frost each cupcake with a spatula, knife or piping bag. Sprinkle with white chocolate chips or white chocolate shavings for garnish, if desired.
Makes approximately 18 cupcakes
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