Classic vanilla cupcakes made with HERSHEY’S CHIPITS White Creme chips. Try it today!
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.
Use leftover egg yolks to make custard desserts, such as pudding, pastry cream or lemon curd.
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.
Use a plain tip if preferred for piping.
For festive birthday cupcakes, garnish with funfetti sprinkles or elegant pearl dragées.