You know the cookies with the white chocolate chips that happen to also have a slight crunch? I made those today but in cupcake form. These Easy & Delicious White Chocolate Macadamia Cupcakes were quite a surprise for my hubby, who happens to be a huge fan of the cookie. Like really, really huge.
When we were dating, I remember trying one and I had no idea what that crunch was. I could see the white chocolate chips, which I was familiar with. But the crunch? What was that? I soon found a new love … the Macadamia Nut.
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I used to think that the nuts were from Hawaii but I recently learned that they really come from Australia. Which explains why I felt as if I had just traveled across the world after eating a handful of them!!!
Okay, okay, okay…back to the cupcakes. To make them, you start off with a box of Cake Mix. I used plain White. You will also need granulated sugar, salt and all purpose flour. I used unbleached but use what you have available in your pantry. These make up your dry ingredients.
For the wet ingredients, you will need 4 egg whites. Save the yolks for something else, like lemon curd! Here’s a tip: Raw yolks can be refrigerated for up to 4 days. Place them in a small bowl and cover them up with plastic wrap.
Along with the egg whites, you will need almond and vanilla extract, sour cream, water and oil. Regarding the oil, I only use cooking oil that has Omega 3 and most grocery stores have a variety on stock regularly. Using the Omega 3 oil has not affected the taste of any of the things I’ve baked as of yet but again, use what you have in your pantry.
When you open the bag or container of the macadamia nuts, most of them will be either halves or whole, which is too big for cupcakes. Chop the nuts into smaller pieces. Combine the nuts and white chocolate chips into a bowl and use a little of the dry mix to toss them with. This prevents the chips and nuts from sinking to the bottom of the cupcake.
I recommend stirring these in at the end of mixing the batter. Use a spoon or silicone spatula to do so before filling the cupcake liners. Speaking of liners, I have gone through many and have come to a decision. These are by far my favorite ones. Unless I’m filling a cupcake order and need a specific design to fit the event, it’s all I use here at home. As you can see in the picture, the liner pulls away easy.
Now I will say that this recipe gives more than the traditional 24 cupcakes and depending on how much icing you use on each cupcake, you may or may not have enough icing for the entire batch. That was perfect for us as we sometimes like to eat them without the icing! I mean, c’mon…how could you not devour a naked cupcake!!!
I think that bout covers it. Now let’s get to the recipe!
White Chocolate Macadamia Nut Cupcakes