I love this recipe–it comes from an old Watkins Vanilla recipe pamphlet. I’ve adapted it for cupcakes. So yummy!
Ingredients
- 4 ounces coarsely chopped white chocolate
- 1/2 cup hot water
- 2 1/2 cups flour (I suggest cake flour)
- 1 1/4 cups sugar
- 1 cup butter, softened
- 1 cup buttermilk
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1/2 cup chopped almonds
- White Chocolate Frosting
- Preheat oven to 350° F. Place paper baking cups in 18 muffin cups.
- Melt white chocolate with hot water in small saucepan over low heat, stirring frequently; cool. Combine flour, sugar, butter, buttermilk, baking soda, baking powder, and salt in a large bowl. Beat with electric or stand mixer on low speed until just moistened. Beat for 1 minute on medium speed. Add eggs, melted white chocolate, vanilla and almond extracts. Beat for 1 minute more on medium speed. Mix in almonds. Divide batter evenly between muffin cups.
- Bake for 18-22 minutes or until top springs back when lightly touched. Frost with White Chocolate Frosting.
