White Chocolate Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.

   Tip: Use a high-quality baking powder for the best results.

2. 2

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

   Tip: Sift the dry ingredients to ensure they are well combined.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.

   Tip: Use room temperature ingredients for the best results.

4. 4

   Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl to ensure all ingredients are well incorporated.

5. 5

   With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: Do not overmix the batter.

6. 6

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use a high-quality white chocolate for the best flavor.

7. 7

   Pour the batter into the prepared muffin tin and smooth the tops.

   Tip: Fill the cupcake liners about 2/3 full to allow for spreading during baking.

8. 8

   Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Do not overbake the cupcakes.

9. 9

   Allow the cupcakes to cool completely in the pan before frosting with the melted white chocolate.

   Tip: Let the cupcakes cool completely to ensure the ganache sets properly.

10. 10

    Frost the cooled cupcakes with the remaining white chocolate ganache and sprinkle with sea salt.

    Tip: Drizzle with additional white chocolate ganache, if desired.