White Chocolate Cupcake with Peanut Butter frosting

• 5 egg whites (room temperature)
• 3/4 cup whole milk (divided)
• 3/4 cup unsalted butter, softened
• 1 3/4 cup granulated sugar
• 3 1/2 oz melted white chocolate
• 2 1/2 cup cake flour
• 1 tbsp baking powder
• 1 cup unsalted butter softened
• 2 cup powdered sugar
• 1/3 cup creamy peanut butter
• 1 1/2 tbsp whole milk

1. For the cake, whisk together the egg whites, and 1/4 cup of the milk in small bowl until slightly combined.
2. Set aside.
3. In mixing bowl, beat butter and sugar for 2 minutes on medium.
4. Add in dry ingredients and mix until combined.
5. Slowly in a steady stream add in the egg white mixture.
6. Beat in remaining milk and melted white chocolate.
7. Fill cupcake liners half full with batter and bake in a 350F oven for about 15 minutes.
8. Remove and cool in pan 5 minutes then transfer to a wire rack.
9. Cool completely before frosting.
10. For frosting, beat butter 5 minutes until pale in color.
11. Add sugar, peanut butter and whole milk.
12. Beat an additional 3-5 minutes until fluffy.
13. Fill a disposable pastry bag with frosting (no tip on end).

egg whites, milk, unsalted butter, sugar, white chocolate, cake flour, baking powder, butter, powdered sugar, peanut butter, milk

Taken from cookpad.com/us/recipes/345498-white-chocolate-cupcake-with-peanut-butter-frosting (may not work)