Now that the weather is warmer, I've had retired my absolute favorite recipe (Swiss Meringue Buttercream) in favor of the more heat resistant American Buttercream... To make it White Chocolate flavored, just melt down some really good quality White Chocolate and add about 1/2 - 3/4 Cup to about 2 Cups of your favorite buttercream recipe (let the chocolate cool a bit first!).
If you have not tried White Chocolate Buttercream I encourage you to give it a shot... but for now, feast your eyes on these beauties!
I used Reynolds Staybrite liners for these cupcakes. I love them, they are adorable and sturdy and don't fade!
And just to prove that you don't need a fancy wrapper to have a beautiful cupcake, I made a few with plain old white liners!
Beautiful, right? Almost too perfect and beautiful to eat.... almost ;)
Happy Caking :)