January 9, 2011

Plum and white chocolate cupcakes

What I used: Makes 12 cupcakes
4 fresh plums
½ cup butter
½ cup sugar
2 tsp brown sugar
1 cup all purpose flour
½ tsp baking powder
2 eggs
½ tsp almond extract
½ tsp vanilla extract
Pinch of salt
Cupcake paper cups
1 cup white chocolate chips
2 Tbsp confectioners’ sugar
2 tsp milk
Preheat oven to 325 degree F. Sieve the flour salt and baking powder, set aside. Cut the plum in half and remove the seed. Slice 3 plums into chunky slices, and 1 plum into thin shreds to top the cake. Set the shreds aside. In a small saucepan add ¼ tsp butter, as it melts, add the chunky plums and brown sugar together. Allow the sugar to caramelize and plum slices to soften. Set aside.
Beat the butter, vanilla and almond extract, and sugar until creamy. Add eggs one at a time and beat until light and fluffy. Using a spatula, mix in the flour mixture and gently fold it in.
Pour the cake batter into the paper cups placed in the cupcake tray. Fill in halfway, then take one caramelized plum slice and place it in the middle. Press it down so it sinks inside. Sprinkle a few white chocolate chips. Top this with a spoon of cake batter to cover.
Bake it for 15-18 minutes until a skewer inserted in the middle of the cake comes out clean. Let it cool completely.
In the meantime, melt the remaining white chocolate chips of a double boiler. Add 2 tsp milk and confectioners’ sugar. You may drizzle this icing on the cupcake and decorate it with the shredded plums. Enjoy!