White Chocolate Macadamia Nut Cupcakes with White Chocolate Buttercream

White Chocolate Chips

I have to admit that I am a big fan of white chocolate.  I know it's technically not chocolate but I love the smooth creamy flavor.  Especially mixed with nuts.  When I lived in New York City, there was a wonderful little candy shop in the West Village on Christopher Street that sold bars of white chocolate studded with cashews.  I would make a special trip there every couple of weeks to indulge my sweet tooth.  Then Mrs. Field's came out with the White Chocolate Macadamia Nut Cookie and I was hooked.  

Macadamia Nuts

When I started baking cupcakes I knew this was a combination I had to have in a cupcake.  I think I have found the perfect combination of cupcake and buttercream.  I hope you enjoy them as much as I do.  It's in my top ten of favorite cupcakes.  I have to eat one right out of the oven and then one right after I frost them.  I have to use all my will power not to eat the entire batch right then and there.

White Chocolate Macadamia Cupcakes

from 125 Best Cupcake Recipes by Julie Hasson

Preheat oven to 350 degrees F
Makes 24 Cupcakes

INGREDIENTS:
3 cups all purpose flour
1 1/2 cups macadamia nuts, coarsely chopped
3 tsp baking powder
1/2 tsp salt
2 cups granulated sugar
1 cup canola oil
4 eggs
2/3 cup milk
1 cup white chocolate chips

DIRECTIONS:
In a small bowl, mix together flour, macadamia nuts, baking powder and salt.

In a large bowl, whisk together sugar, oil and eggs until smooth.  Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating just until smooth.  Stir in white chocolate chips.

Scoop batter into prepared pan.  Bake in preheated oven for 20 to 24 minutes or until golden brown and tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Top cupcakes with White Chocolate Buttercream and garnish with chopped Macadamia Nuts.

White Chocolate Buttercream

adapted from Billy's Chocolate Buttercream
INGREDIENTS:
1 lb. (4 sticks) butter
12 ounces white chocolate chips
3 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract

DIRECTIONS:

Cream (with hand or stand mixer)  butter until light and fluffy for5 minutes (do not under beat - use a timer)

Melt (in microwave or double boiler):  12 ounces white chocolate chips

Set aside and allow to cool for approximately 20 minutes. Make sure chocolate is cool to the touch, you don’t want it to melt your butter.  After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …

Add:
2-3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract

On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and fluffy.

Do not refrigerate; use immediately or store in airtight container for up to 2 days.

Enjoy!