White Chocolate Confetti Cake

• 3 ounces, weight White Chocolate
• 1-1/2 cup Flour
• 1/2 cups Plus 1 Tablespoon Sugar
• 2-1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 5 Tablespoons Unsalted Butter, Room Temperature
• 1/2 cups Milk (I Used 2 %), Divided
• 2 whole Egg Whites
• 1 teaspoon Vanilla Extract
• 1/4 cups Colored Sprinkles (I Used Red And White For Valentine's Day, But Choose Whichever Colors You'd Like!)
• Your Favorite Frosting

1. 1. Preheat oven to 350u0b0F. Melt white chocolate over a double boiler (with simmering water in the bottom) then remove bowl from heat and set aside.
2. 2. Mix flour, sugar, baking powder and salt together in a large bowl or stand mixer.
3. 3. Add room temperature butter to dry ingredients and beat to incorporate.
4. 4. Add half of the milk to the mixture and mix to incorporate.
5. 5. In a separate dish, whisk egg whites and vanilla into remaining milk.
6. 6. Add milk/egg/vanilla mixture into the batter in 3 batches, mixing to incorporate between each addition.
7. 7. Add melted white chocolate and sprinkles into the batter and mix to incorporate.
8. 8. Pour batter into greased and floured cake pans (I used two 6-inch rounds) or cupcake liners (makes roughly 16 cupcakes).
9. 9. Bake at 350u0b0F for 25-35 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from oven and set on a rack.
10. 10. When cake is cool, frost with your favorite frosting (I used a vanilla buttercream) and serve.
11. Slightly adapted from The Cake Bible by Rose Levy Beranbaum.

weight white chocolate, flour, sugar, baking powder, salt, unsalted butter, milk, egg whites, vanilla, ubc, favorite frosting

Taken from tastykitchen.com/recipes/desserts/white-chocolate-confetti-cake/ (may not work)