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You are here: Home / cupcakes / Tahitian Vanilla Cupcakes With Valrhona White Chocolate "Dreamy Creamy" Frosting

Tahitian Vanilla Cupcakes With Valrhona White Chocolate "Dreamy Creamy" Frosting

January 29, 2010 By Laura 17 Comments

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Tahitian Vanilla Cupcakes With Valrhona White Chocolate “Dreamy Creamy” Frosting

Yes I am still sick. Same apologies for typos and photos (and the photos, by the way, were oddly blue–everything that was white turned blue and I have no idea how to fix it and somehow am lacking the energy to care much honestly). Anyway, these cupcakes were outstanding and they have a funny story behind them, so let’s focus on that and not the congestion, shall we?

Bobby Flay does not know it, but my daughter Alex (4.5 YO) is on a first name basis with him. She loves “Throwdown With Bobby Flay” and always roots enthusiastically for him to win. I think this stems back from the first episode she saw, the red velvet cake challenge. The cake baker was quite charismatic, and suffice to say his cake looked like something a 3 year old would want to eat. And so as she phased out of naps and into “quiet time” we would sit on the couch together and watch a Throwdown. At first she wanted to see the red velvet cake man every time–but she eventually figured out Bobby Flay held the show together, and decided she loved him instead.

Tahitian Vanilla Cupcakes With Valrhona White Chocolate “Dreamy Creamy” Frosting
We had not watched any in a while when earlier this week, exhausted from this virus, we sat down on the couch and started watching cooking shows. This eventually led to a Throwdown, this time the cupcake challenge. The minute they showed the first cupcake up close, all 3 of us (Sammy also) had the same reaction. We wanted a cupcake and we wanted one 5 minutes ago. So I promised them that sick or no we would make cupcakes the next day.

While the cupcakes were baking, this is what Alex told me: “I always root for Bobby. He made great cupcakes. Ever since I saw Bobby eat a cupcake *I* wanted a cupcake! Do you think we should show our cupcakes to Bobby so he will want a cupcake???”

Out of the mouths of preschoolers.

Tahitian Vanilla Cupcakes With Valrhona White Chocolate “Dreamy Creamy” Frosting
This recipe (the base recipe) comes from Rose’s Heavenly Cakes, the new cake cookbook from Rose Levy Beranbaum. I was reading a commentary the other day that claimed that this book, with its pictures of beautifully decorated cakes, was more appealing and accessible to women bakers than The Cake Bible, her seminal first cake cookbook. While it is true that I own and like both, I have to agree with the commentary. With the first book, the proof was in the doing, the actual baking of her recipes. I usually went looking for a particular recipe rather than browsing and making something unexpected. With this book, laden as it is with stunning, glossy color photographs, the proof that I want to make these cakes is sitting right there. I want to make them all.

Tahitian Vanilla Cupcakes With Valrhona White Chocolate “Dreamy Creamy” Frosting 3
Ironically there is not a photo for these cupcakes in the book, probably because it is the same basic cake as is featured elsewhere. I was intrigued by her method for making cake batter, in which the butter is not creamed, but rather added to the dry ingredients and then the eggs coming last. It worked fantastically (as though there was really ever any question–ha! Beranbaum’s books are detailed and tested down to the last itty bitty bit–I always follow her recipes the first time through). It was also much faster than the creaming method, which I definitely appreciated!

The frosting was also a different twist. It is Beranbaum’s “Dreamy Creamy White Chocolate Frosting” and it has a cream cheese base, but rather than using powdered sugar, it only uses white chocolate, which made it stunningly less sweet and more complex. I don’t usually care for white chocolate, but it was tempered by the cream cheese, sour cream and some lemon zest that I added. I also amped up the flavor of the cupcakes with Tahitian vanilla and lemon zest.

Tahitian Vanilla Cupcakes With Valrhona White Chocolate “Dreamy Creamy” Frosting

Tahitian Vanilla Cupcakes With Valrhona White Chocolate “Dreamy Creamy” Frosting
Closely adapted from Rose’s Heavenly Cakes (my adaptation was in the flavors, not in the basic formula behind the cupcakes and frosting)

Makes 16 cupcakes

The Cupcakes

2 large eggs, room temp
2/3 cup (160 g) full fat sour cream
seeds from 3 Tahitian vanilla beans
1 T Tahitian vanilla extract
1 t lemon zest (to amp the vanilla–I was not going for a lemon flavor here)
2 cups (200 g) cake flour
1 cup (200 g) superfine sugar
1/2 t baking powder’1/2 t baking soda
1/2 t fine salt
1 1/2 sticks (12 T, 170 g) unsalted butter, between 65-75 F (Beranbaum says this part is important, because my house was 68 F and because I left the butter out overnight I did not bother verifying)

Line 16 cupcake cups; lightly spray the pan/s with oil. This will ensure no sticking of the liners (this is my trick–maybe this cake wouldn’t stick, who knows? but I have been burned often enough that I am now cautious). Set aside.

Preheat the oven to 350 F.

In a small bowl, whisk the eggs, the vanilla seeds and extract, the lemon zest, and 3 tablespoons of the sour cream. Set aside.

In the bowl of a stand mixer (or with hand mixer), mix the flour, sugar, baking soda, baking powder and salt with the flat beater for 30 seconds on low. Add the butter and remaining sour cream to the dry ingredients; mix on low speed until the dry ingredients are moistened and a higher speed will not cause the flour to fly out of the bowl. Then mix on medium speed (high for hand mixer, 4 for Kitchen Aid) for 1 1/2 minutes. Scrape down the sides of the bowl.

Then add the egg mixture in 2 additions, beating on medium speed for 30 seconds after each addition and scraping down the bowl in between. Finish by hand if any parts have not incorporated so as to not overbeat.

Fill each cupcake 3/4 full (or use a #30 disher–which I did not have). Bake for 20-25 minutes, until a tester inserted into the center cupcake comes out clean with a few crumbs attached. Let the cupcakes cool in the pan for 10 minutes and then remove to cool completely before frosting.

Tahitian Vanilla Cupcakes With Valrhona White Chocolate “Dreamy Creamy” Frosting

The “Dreamy Creamy” Frosting

9 oz/255 g of good quality white chocolate, chopped, melted and cooled (I used Valrhona; I suggest at least 30% cacao)
12 oz cream cheese, cool room temp
6 T unsalted butter, cool room temp
1 1/2 T sour cream
1/2 T Tahitian vanilla extract
1/2 T lemon zest

Process everything but the melted white chocolate in a food processor until smooth. Add the melted white chocolate and pulse until smooth. Scrape into a bowl and place in the fridge to chill 15-30 minutes, until firm enough to spread (Beranbaum does not require this step but my frosting, while extremely tasty, was way too soft to spread. Maybe my house was too warm?).

I tripled Beranbaum’s base recipe; she suggests 2 tablespoons per cupcake, which would double her recipe; I suggest more like 3 tablespoons per cupcake. Because this frosting is a little on the soft side, I recommend storing in the fridge and bringing to room temperature before serving.

Filed Under: cupcakes

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Comments

  1. justforlicks says

    January 29, 2010 at 6:59 pm

    I can see the flecks of vanilla bean in the cupcake. That looks like a great cupcake!

    Reply
  2. megan says

    January 29, 2010 at 7:14 pm

    wow, they look really good. you ca tell how thick and creamy the frosting is – my favorite kind! 🙂

    Reply
  3. Sarah says

    January 29, 2010 at 9:02 pm

    I'm addicted to cupcakes, and these look amazing. I'm completely in agreement about white chocolate; I find it sickly sweet, but that icing looks lovely, and seems to have a reasonably dense texture (which I love). I'll be definitely giving them a go, and I've added her book to my amazon list!

    Reply
  4. Pink Panda says

    January 29, 2010 at 10:33 pm

    I'm not a huge fan of Bobby Flay – he is kind of annoying. What I do love are those cupcakes because white chocolate and cake is one of the best combinations ever created.

    Reply
  5. Simran says

    January 30, 2010 at 12:33 am

    They look divine!

    Reply
  6. Joanne says

    January 30, 2010 at 8:27 am

    Being that your daughter and Bobby are on a first name basis. If she wants to introduce me at all at any time to him? I wouldn't say no.

    Another thing I wouldn't say no to? These cupcakes, They look fantastic! I love the white chocolate in the cream cheese frosting.

    Reply
  7. Andrea says

    January 30, 2010 at 9:00 am

    I've been craving a cupcake all week! These look DELICIOUS.

    Reply
  8. grace says

    January 30, 2010 at 2:32 pm

    oh, what i wouldn't give a)to be on an actual first-name basis with that charming irish chef, and b)for a bowl full of that frosting. i'd give a lot, i tell you.

    Reply
  9. Debbie says

    January 31, 2010 at 9:15 am

    Those cupcakes look perfect and delicious. I would love one right now…..

    Reply
  10. Tasty Eats At Home says

    February 4, 2010 at 3:43 pm

    Man, now I want a cupcake too!

    Reply
  11. HoneyB says

    February 6, 2010 at 8:39 am

    I love these cupcakes and the flecks from the vanilla bean in them!

    Your daughter is adorable! I think its so cute how she likes Bobby Flay! I like to watch the Throw down show.

    Reply
  12. Joanne says

    May 19, 2010 at 6:19 am

    I just made these cupcakes (with a plain buttercream frosting since that's what my brother wanted…but I will definitely be trying the white chocolate one at some point) and they were fantastic! Thanks for the recipe.

    http://joanne-eatswellwithothers.blogspot.com/2010/05/tahitian-vanilla-bean-cupcakes-with.html

    Reply
  13. Sally says

    May 26, 2010 at 6:39 am

    Laura –

    these look fantastic -I'm going to make them for my daughter's 4th birthday.

    Question for you – I just received, as a gift, the flower cupcake pan from C&B, so I'd like to use it for the cupcakes. The instructions on the pan state that you should cook for 10 minutes less than the recipe suggests, because of the color of the pan (which is a true silver). Do you think that this pertains to these cupcakes?

    Thanks,
    Sally

    Reply
  14. Sally says

    May 30, 2010 at 11:03 am

    Laura –

    help! When do I add the sugar?

    THANKS!

    Reply
  15. Laura says

    May 30, 2010 at 4:49 pm

    I am so sorry Sally. I am out of town, did not see until now, cannot believe I left that out!!!! Add the sugar with the flour.

    Reply
  16. Anonymous says

    January 9, 2011 at 11:59 pm

    I'm a bit disappointed with these. I was expecting an incredible vanilla taste with the 3 beans plus extra vanilla, but sorry….the lemon zest seemed to overpower the vanilla. I would certainly make these again, but minus the lemon zest…including in the frosting. The frosting is really different! In a good way however! Thanks!

    Reply
  17. Laura says

    January 10, 2011 at 8:28 am

    Anonymous: I'm sorry to hear that–for me that amount of lemon zest is not that much. But different people taste things differently I'm sure. Glad you liked the rest of the recipe though.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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