White Chocolate Frosting (1 cup)

The previous recipe for raspberry cream cupcakes yielded the correct number of cupcakes, however, I found it to be stingy on the raspberries because the cupcakes ended up being a little dry. A light dusting of confectionery sugar did not ease the dryness; so I opted for the book's recommendation on frosting.

The recipe in the book yield about 1/4 of a cup of frosting for 6 cupcakes (which is ultimately a tease), so I quadrupled the recipe for 18.

6 oz white chocolate chips/baking chocolate
8 tablespoons of heavy cream
4 tablespoons of butter

*Note: White chocolate doesn't normally go rancid or bad easily unless exposed to a ton of humidity/heat. It will be obvious in the fact that it appears more yellowish than white and that it will taste off.

I hate making frosting on a stove top. Instead, I got a glass Pyrex measuring cup (about 16oz) and melted the butter and white chocolate chips at the same time. (This is where knowing how to program your microwave for different heat settings comes in handy). Stick to about 35-40 secs at 50-60% power while melting. After each time the microwave goes off, stir the mixture with a spatula. Keep this up until the butter and white chocolate combine. (If you mess up and cook it too much, do not fear--the heavy cream will do the trick!)

Add the heavy cream 4 tablespoons at a time. Put the mixture back in the microwave for about 15-20 seconds at 50% power. Stir the mixture again each time you take it out of the microwave. When the mixture looks homogeneous, cover the container and stick it in the fridge until it cools into a soft solid.

Frost by slabbing it on with a spatula. I found that using a pastry tip was ineffective. This particular recipe while tasty has no substance. You can put a dab in the middle of your cupcake and it'll just spread out on its own.