White chocolate macadamia nut cupcakes with white chocolate buttercream

Ingredients

• 3 cups all purpose flour
• 1 1/2 cups macadamia nuts, coarsely chopped
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 1 cup canola oil
• 4 eggs
• 2/3 cup milk
• 1 cup white chocolate chips

White Chocolate Buttercream:

• 1 libra. (4 sticks) butter
• 12 ounces white chocolate chips
• 3 cups confectioners' sugar
• 1/4 cup whole milk
• 1 teaspoon pure vanilla extract

(A):

• 2-3/4 cups confectioners' sugar
• 1/4 cup whole milk
• 1 teaspoon pure vanilla extract

Preparation

• In a small bowl, mix together flour, macadamia nuts, baking powder and salt. In a large bowl, whisk together sugar, oil and eggs until smooth.
• Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating just until smooth. Stir in white chocolate chips.
• Scoop batter into prepared pan. Bake in preheated oven for 20 to 24 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
• Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cupcakes with White Chocolate Buttercream and garnish with chopped Macadamia Nuts.
• White Chocolate Buttercream:
  Cream (with hand or stand mixer) butter until light and fluffy for5 minutes (do not under beat - use a timer). Melt (in microwave or double boiler): 12 ounces white chocolate chips. Set aside and allow to cool for approximately 20 minutes. Make sure chocolate is cool to the touch, you don't want it to melt your butter. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then Add (A).
• On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and fluffy.
• Do not refrigerate; use immediately or store in airtight container for up to 2 days.

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