Organic White Chocolate Rosewater Cupcakes
|Organic white chocolate chips/Bars, chopped||8 Ounce|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Kosher salt||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Unsalted butter||3⁄4 Cup (12 tbs) (1 sticks, at room temperature)|
|Vanilla extract||1 Tablespoon|
|Canned unsweetened organic coconut milk||1 Cup (16 tbs)|
|Egg whites||3 Large|
|For meringue buttercream|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Egg whites||5 Large|
|Cream of tartar||1 Pinch|
|Unsalted butter||1 Pound, cut into small pieces (4 sticks)|
|Pure vanilla extract||1 Teaspoon|
|Rose water||3 Tablespoon|
|Edible flowers||4 (for garnish, like scented geraniums, violas, Johnny Jump Ups, lavender etc.. confirm that the flowers used are edible, organic and not been treated with pesticides or sprays)|
Preheat oven to 325°
Line two 6 - cup or 12 - cup muffin pan with paper liners. Place white chocolate in double boiler or metal bowl and set over a pan of barely simmering water. Stir with a wooden spoon until melted and silky smooth.
Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat sugar, butter and vanilla in a large bowl until blended. Stir in warm white chocolate mixture. Alternate adding the flour mixture in three additions with the unsweetened coconut milk in two additions, mixing until combined between additions.
In a separate medium bowl, beat egg whites with perfectly clean whisks (to get whisks and a bowl perfectly clean, squeeze fresh lemon juice around bowl and run lemon along side of whisks and wipe down with a paper towel). In the clean dry bowl, beat egg whites until soft peaks form. Using a rubber spatula, gently fold egg whites into cupcake batter until completely combined.
Using an ice cream scooper with a spring action lever, evenly divide batter amongst muffin cups (about 1/3 cup each).
Bake about 25-30 minutes, until a tooth pick inserted into the center comes out clean. Cool completely. Cupcakes can be made 1 day ahead up to this point. Store in an airtight container at room temperature.
Method for Meringue Buttercream:
Bring sugar and water to a boil in a small saucepan over medium heat. Clip a candy thermometer to the side of the pan. Using a pastry brush dipped in water, brush down the sides of the saucepan to prevent crystallization. When the syrup reaches 210° begin beating the egg whites as follows.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.
Simultaneously while the egg whites are being whipped, check the thermometer in the boiling syrup. Once the temperature reaches 240° or soft-ball stage, and the egg whites have reached stiff peaks, with the mixer running, pour the sugar syrup down the side of the bowl into the egg whites (to prevent splattering) in a steady stream.
Continue to beat mixture on high speed until the bowl of the mixer reaches room temperature about 5-10 minutes. Add pieces of butter one by one, with mixture running. Add vanilla and rose water. Beat mixture until smooth and has a nice sheen about 3-5 minutes. If at anytime the mixture looks curdled, continue beating until mixture is smooth.