HERSHEY'S CHIPITS Vanilla Cupcakes Recipe

Name: HERSHEY'S CHIPITS Vanilla Cupcakes Recipe | Recipes
Prep time: 30 min
Total time: 168 min
Yield: 16 cupcakes
Ingredients: 1 1/2 cups all-purpose flour (375 mL); 1 1/2 tsps baking powder (7 mL); 1/2 tsp salt (2 mL); 1/2 cup unsalted butter (125 mL); 1 cup granulated sugar (250 mL); 4 egg whites; 2 tsps vanilla extract (10 mL); 3/4 cup 2% milk (175 mL); 1 1/2 cups HERSHEY'S CHIPITS White Creme Chips, divided (250 g); 1 cup 35% whipping cream (250 mL); 3 tbsps unsalted butter, melted (45 mL)

Details

Timing
Timing
Total:
Bake:: 18 Min.
Prep:: 30 Min.
Skill Level:: Beginner
Yields:: 16 cupcakes

Classic vanilla cupcakes made with HERSHEY’S CHIPITS White Creme chips. Try it today!

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 18 minutes
Chill Time: 2 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Cupcakes:
1 1/2 cups

all-purpose flour (375 mL)
1 1/2 tsps

baking powder (7 mL)
1/2 tsp

salt (2 mL)
1/2 cup

unsalted butter (125 mL)
1 cup

granulated sugar (250 mL)
4

egg whites
2 tsps

vanilla extract (10 mL)
3/4 cup

2% milk (175 mL)
Frosting:
1 1/2 cups

HERSHEY'S CHIPITS White Creme Chips, divided (250 g)
1 cup

35% whipping cream (250 mL)
3 tbsps

unsalted butter, melted (45 mL)

Key Ingredients

HERSHEY'S CHIPITS White Creme Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

Muffin Tin

Paper Baking Cups

Mixing Bowls

Mixer

Wire Rack

Heatproof Bowl

Saucepan

Cupcakes: Preheat oven to 350°F (180°C). Line 16 muffin cups with paper liners.

Whisk together flour, baking powder and salt; set aside. Beat butter with sugar until light and fluffy in large bowl using electric mixer. Beat in egg whites, one at a time, incorporating each one fully before adding the next one; beat in vanilla.

Beat in flour mixture alternately with milk on low speed, making 3 additions of flour mixture and 2 additions of milk, starting and ending with flour mixture. Scrape down bowl as needed between additions.

Spoon batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.

Frosting: Measure 1/4 cup (50 mL) white creme chips; reserve and set aside. Place remaining white creme chips in heatproof bowl; set aside.

Heat cream in small saucepan set over medium-high heat for 3 to 5 minutes or until steaming and just starting to bubble around edges. Pour over white creme chips in bowl; let stand for 1 minute. Whisk until smooth and melted. Whisk in melted butter. Cool completely; refrigerate for 2 to 3 hours or until well chilled.

Beat frosting until stiff peaks start to form. Add frosting to piping bag fitted with medium star tip; pipe onto cupcakes. Sprinkle with reserved white creme chips.