There’s simply one thing particular about these flluffy little yellow muffins. Sandwiched with an irresistibly creamy white chocolate filling and coated in these quintessential stripes of darkish chocolate over a white chocolate shell, these personally portioned muffins are certain to conjure up all of your favourite grade faculty packed lunch recollections.
Striped White Chocolate Muffins
Makes 14 mini muffins
- 2 cups (400 grams) granulated sugar
- ½ cup (112 grams) impartial oil
- 3 giant eggs (150 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2⅔ cups (333 grams) unbleached cake flour
- 1½ teaspoons (7.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup plus 2 tablespoons (270 grams) entire milk, room temperature
- White Chocolate Swiss Meringue Frosting (recipe follows)
- 4 ounces (113 grams) white chocolate, chopped
- 2 teaspoons (10 grams) coconut oil
- 2 ounces (56 grams) 60% cacao darkish chocolate, melted
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Preheat oven to 350°F (180°C). Spray a 17½×12½-inch rimmed baking sheet with baking spray with flour. Line backside of pan with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat sugar and impartial oil at medium pace till moist and nicely mixed, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating nicely after every addition. Beat in vanilla.
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In a medium bowl, whisk collectively flour, baking powder, and salt. With mixer on low pace, steadily add flour combination to sugar combination alternately with milk, starting and ending with flour combination, beating simply till mixed after every addition. Unfold batter in ready pan.
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Bake till prime is dry, edges are calmly golden, and a wood decide inserted in middle comes out clear, 15 to twenty minutes. Let cool utterly in pan.
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Freeze cooled cake till agency, about half-hour.
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Utilizing a 2½-inch spherical cutter, lower 28 rounds out of cake, discarding scraps.
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Place White Chocolate Swiss Meringue Frosting in a pastry bag fitted with a big spherical piping tip (Ateco #805). Pipe frosting on prime of half of rounds. Place remaining rounds on prime of frosting.
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In a small microwave-safe bowl, warmth white chocolate on excessive in 10-second intervals, stirring between every, till melted and clean (1 to 1½ minutes whole). Stir in coconut oil till nicely mixed.
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Line 2 baking sheets with parchment paper. Place a wire rack on 1 ready pan. Place muffins on ready rack. Slowly pour white chocolate combination over muffins till evenly coated. Gently faucet pan with rack on counter so extra white chocolate combination drips off. Utilizing a small offset spatula, switch coated muffins to remaining ready pan. Refrigerate till agency, about 20 minutes.
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Drizzle muffins with melted darkish chocolate. Refrigerate till agency, about 10 minutes. Refrigerate in an hermetic container for as much as 1 week.
White Chocolate Swiss Meringue Frosting
- ¾ cup (150 grams) granulated sugar
- 3 giant egg whites (90 grams), room temperature
- ¼ teaspoon kosher salt
- 1 cup (227 grams) unsalted butter, cubed and room temperature
- 4 ounces (113 grams) white chocolate, melted and barely cooled
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Within the heatproof bowl of a stand mixer, mix sugar, egg whites, and salt. Place bowl over a saucepan of simmering water, and cook dinner, whisking often, till sugar dissolves and an instant-read thermometer registers 130°F (54°C).
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Fastidiously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive pace till fluffy and bowl is cool to the contact, 6 to eight minutes. Add butter, 1 tablespoon (14 grams) at a time, beating till mixed after every addition. (If buttercream breaks, beat for two to three minutes, and emulsion will come again collectively.) (See Kitchen Ideas.) Cut back mixer pace to medium, and beat till clean and glossy. Add melted white chocolate, and beat simply till mixed.
