Fluffy, moist cakes are elevated by the spellbindingly chocolate and toffee flavors of our Cauldron Cake Finishing Sugar and topped with an irresistibly smooth, homemade buttercream frosting—a sweet addition fit for a Hogwarts Feast.
Fluffy, moist cakes are elevated by the spellbindingly chocolate and toffee flavors of our Cauldron Cake Finishing Sugar and topped with an irresistibly smooth, homemade buttercream frosting—a sweet addition fit for a Hogwarts Feast.
Key products
Instructions
Instructions
- Preheat oven to 350°F. Line 12-cup muffin pan with black cupcake liners; set aside. Whisk cake flour, baking powder, baking soda and salt in medium bowl; set aside.
- Beat butter, granulated sugar and Finishing Sugar in large bowl with electric mixer on medium-high speed until light and creamy, about 3 minutes, scraping down sides of bowl as needed.
- Add the egg whites; beat on high speed until blended, about 2 minutes. Add sour cream and vanilla; beat on medium-high speed about 1 minute. Add flour mixture. With machine running on low speed, gradually add milk; beat just until combined. Spoon batter into prepared muffin pan, filling about 2/3 full.
- Bake 18 to 22 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool in pan 20 minutes. Remove from pan and cool completely.
- Meanwhile, for the Buttercream, beat butter in large bowl with electric mixer on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, Finishing Sugar, heavy cream, Vanilla and salt to bowl. Beat on low speed 30 seconds; increase to medium-high and beat 3 minutes.
- Spread tops of cupcakes evenly with frosting. Make an indent in the frosting with the back of a spoon. Spoon melted white chocolate into the indent. Sprinkle white chocolate with additional Finishing Sugar.
