White Chocolate Cupcakes

2/3 cup unsalted butter at room temperature

1 1/3 cups white sugar

4 large eggs at room temperature

2 teaspoons vanilla extract

2 1/4 cups All Purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups 2% milk at room temperature

8 ounces white chocolate, chopped

1. Preheat the oven to 325 F

2. Line 2 cupcake pans with 24 paper or foil liners. (Or: grease and flour a 10-inch cake pan with 3-inch sides and line bottom with parchment paper.)

3. In a stand mixer with a paddle attachment, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

4. In a separate bowl, sift flour, baking powder and salt. Add flour to butter mixture in 4 additions, alternating with milk, blending well after each addition.

5. Melt chocolate in a heat proof bowl  in the microwave until it's almost melted. Remove from heat and continue to stir until smooth. Pour the warm chocolate into cake batter while blending.

6. Divide batter into prepared cupcake liners and bake until a toothpick inserted in the center comes out clean, about 25 minutes. (if making a 10 inch cake, the baking time is approximately 45 minutes.) Allow cupcakes to cool 5 minutes in the pan, then remove to racks to cool completely.

Finish options are endless as they can be filled with fresh fruit, iced with dark chocolate, ganache or fresh cream.