This is a print preview of "White Chocolate ‘Quilt’ Cupcakes for #RachelPops" recipe.

White Chocolate ‘Quilt’ Cupcakes for #RachelPops Recipe
by Barbara Kiebel

When I was younger and starting my family, my friends were also having babies and they knew they could could count on me for one thing…and it wasn’t just a cocktail! I used to sew a lot; I made my own clothes, my kids clothes, Halloween costumes, gifts…you name it and I was probably making it!. So when I was pregnant with my first child, I made most of the accessories for her room including her baby bumpers, a quilt, pillows, a cover for her changing table and a second quilt I used as a wall hanging. My friends loved them so much they made no secret of wanting a quilt of their own.

So in keeping with that tradition, when I was invited to join in this Virtual Baby Shower for Rachel with RachelCooks.com, I decided it had to be a quilt; a cupcake quilt! The cake portion is a decadent and amazing cake from my friend Lana with the Lana’s Cooking website; she a full blown Southerner and I simply one that will forever hold the South dear in my heart. All of the cupcakes are the same cake base but decorated to create a patchwork; some with coconut, some with grated dark chocolate and some with my favorite…sugared cranberries. Lana prepares this as cake and I ended up doing both. Though it was fun decorating those little quilt pieces I have to admit; I was over it after a dozen and the cake is equally lovely too. If I can keep from digging into it, my blogging group might get a bite next Saturday. If. Big IF!

I really had not planned a cake as well but I’ll tell you…I love the way the cake looks too. The sugared cranberries that I made to decorate both the cupcakes and the cake are so pretty; it’s a bonus that they are so fun to eat. It’s like a little touch of softened cranberry that explodes when you bite into that crispy sugared shell. Very easy to make too but if there is one thing that requires constant looking after this is it. Still; 3 minutes of cooking, c’mon you can do that!

I loved having both cupcakes and a cake and this cake is pretty enough that it might happen again for the Christmas holiday; it’s no secret I LOVE cranberries and these sweet little crunchy ones? Absolutely addictive. You’ll see.

White chocolate cake with coconuts, toasted pecans; covered with a white chocolate frosting and either shaved chocolate, coconut or sugared cranberries? I know you want some!

Congratulations Rachel…I know you are so excited about your new addition and I hope this virtual event and my cupcake ‘quilt’ gives you more than a virtual feeling of the love that surrounds you. XOXO

White Chocolate Cake or Cupcakes

A delicious, decadent, comfort food cake rich with butter and full of white chocolate, pecans, and coconut.

Ingredients

Combine sugar and water in a small pan and bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool for 10 minutes. Place the cranberries in a bowl and pour the syrup over the top. Let cool completely, cover with plastic wrap, and refrigerate overnight.

Drain cranberries in a colander over a bowl, reserving the syrup for another use. Place sanding sugar in a shallow dish. Add the cranberries in batches, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature until dry, about 1 hour.

To Make the Cake:

Have all ingredients at room temperature. Grease and flour a tube or bundt pan. Preheat the oven to 325 degrees.

Melt 8 ounces of the white chocolate in the top of a double boiler or a heat-proof bowl set over simmering water stirring until chocolate has completely melted.

In a large mixer bowl, cream together the butter and sugar. Add the egg yolks one at a time beating until each is incorporated before adding the next. Slowly beat the melted chocolate into the creamed mixture.

Sift the flour, baking powder, and salt together. With mixer on low speed, add the dry ingredients alternately with buttermilk to the chocolate batter mixture. Stir in the pecans, coconut, and vanilla.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

Pour batter into the prepared pan. Bake for 1 hour and 10 minutes to 1 hour and 30 minutes or until a tester inserted halfway between sides of pan comes out clean. Begin checking the cake at the 1 hour, 10 minute mark. Cooking time will vary depending on your oven.

Remove cake from the oven and place on a cooling rack. After about 15 minutes, carefully run a knife around the edge of the cake to loosen it from the pan. Allow the cake to completely cool in the pan.

To Make the Frosting:

Cream butter and alternately add sugar and cream.

Mix to correct consistency.

Melt chocolate and let it cool.

Pour into frosting and beat for five or six minutes. Put the frosting in the fridge for a few minutes if the warm chocolate affects the consistency.

Frost the cake and/or cupcakes and leave plain or decorate with your favorite toppings.

If using the cranberries; build a stage using aluminum foil if necessary inside the inner circle of the cake. Mound the sugared cranberries on top of the foil.

Notes

Recipe adapted from The Southern Junior League Cookbook

2.0

http://www.creative-culinary.com/2012/11/patchwork-baby-quilt-cake/

This recipe brought to you by © Creative Culinary | A Food and Cocktail Blog | Website: www.creative-culinary.com

I hope you’ll visit the blogs of friends sharing this event with me; I’m certain there will be FABULOUS food!

Savory:

Jamie from Thrifty Veggie Mama ~ Roasted Butternut Squash and Sage Pesto Crostini

Kathryn from London Bakes ~ Mini Onion and Feta Pizzas

Kita from Pass the Sushi ~ Sweet Potato Soup with Maple Cream

Krista from Budget Gourmet Mom ~ Baby Blue Cheese Burgers

Mackenzie from Susie Freaking Homemaker ~ Cucumber Sandwiches

Marnely from Cooking with Books ~ Curried Salmon Phyllo Cups

Shelby from Diabetic Foodie ~ Cranberry Citrus Meatballs

Susan from 30A Eats ~ Southern Cheese Straws

Sarah from Sarah’s Cucina Bella – Apple Asiago Prosciutto Bites

Shelia Johnson Eat2Gether – Chicken Salad

Sweet:

Amanda from Fake Ginger ~ Snickerdoodle Scones

Barbara from Creative-Culinary ~ White Chocolate ‘Quilt’ Cupcakes

Brandi from Bran Appetit ~ Bourbon Toffee Popcorn

Brandy from Nutmeg Nanny ~ S’mores Popcorn

Carrian from Oh Sweet Basil ~ Mini Blackberry Pies

Carrie from Bakeaholic Mama ~ Caramel Popcorn Pretzel Bars

Cassie from Bake Your Day ~ Caramel Cashew Popcorn Bars

Deborah from Taste and Tell ~ Blue Layered Jello

Donna from Cookistry ~ Walnut Streusel Coffee Cake

Erin from The Spiffy Cookie ~ Sweet Potato Pie Dip with Pie Crust Dippers

Heather from Farmgirl Gourmet ~ Dark Chocolate Cashew Brittle Cookies

Jennifer from Mother Thyme ~ Pumpkin Cinnamon Rolls

Jessie from Bread & Butter ~ Primal Pumpkin Whoopie Pies

Liz from The Lemon Bowl ~ Chewy Molasses Cookie Bars

Milisa from Miss in the Kitchen ~ White Chocolate Biscoff Muddy Buddies

Steph from Bite by Bite – Baby Blueberry Pies