Page 230 - Cupcakes

1 cup (6 ounces) white chocolate chips

1 package (18.25 ounces) plain white cake mix
1 cup whole milk

⅓ cup vegetable oil
1 large egg

3 large egg whites
1 teaspoon pure vanilla extract
Buttercream Frosting (page 318) (see “the Cupcake Doctor says”)

White chocolate curls (see box on page 168), for garnish

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24
cupcake cups with paper liners. Set the pans aside.

2. Place the white chocolate chips in a medium-size glass mixing bowl in the
microwave oven on high power for 50 seconds to 1 minute. Remove the bowl

from the oven and stir with a small rubber spatula until it is smooth. Set it aside
to cool slightly.

3. Place the cake mix, milk, oil, egg, egg whites, vanilla, and melted white

chocolate in a large mixing bowl. Blend with an electric mixer on low speed for
30 seconds. Stop the machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and beat 2 minutes more,
scraping down the sides again if needed. Spoon or scoop ⅓ cup batter into each
lined cupcake cup, filling it two thirds of the way full. (You will get between 22
and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

HERE COMES THE BRIDE PARTY

I do dip (ranch dressing) with veggies like
carrots and celery sticks