WHITE CHOCOLATE EASTER EGG CUPCAKE

I love sunshine!  The past few days have been so gorgeous!  Not a cloud in the sky.  Spring is awesome all on it’s own but I think what makes it even better is having experienced 5 months of really cold and cloudy weather right before.  I’m so excited to start going on walks again and letting Carly play at the park.  Oh spring is going to be wonderful… especially with these White Chocolate Easter Egg Cupcakes!

Ingredients
For the Cupcakes:

• 1 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter melted
• 1 cup sugar
• 3/4 cup buttermilk or whole milk
• 1/4 cup sour cream
• 2 teaspoons vanilla
• 2 egg whites

For the Frosting:

• 2/3 cup white chocolate chips, melted (~4 ounces)
• 5 ounces cream cheese room temperature
• 3 tablespoons butter room temperature
• 1/2 teaspoon vanilla extract
• 1 3/4 cups powdered sugar
• 1-2 tablespoons milk

For the Topping:

• 1 ounce chocolate almond bark
• 24-36 Cadbury Mini Eggs

Instructions
For the Cupcakes:

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 48 mini, or a combo of 6 regular and 24 mini).
2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
3. In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
4. With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
5. For full instructions : www.garnishandglaze.com

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