{"id":1286,"date":"2018-09-12T23:03:50","date_gmt":"2018-09-13T04:03:50","guid":{"rendered":"https:\/\/neverdonewithfun.com\/staging\/5228\/?p=1286"},"modified":"2019-11-23T12:25:36","modified_gmt":"2019-11-23T18:25:36","slug":"white-chocolate-buttercream-succulent-cupcakes","status":"publish","type":"post","link":"https:\/\/neverdonewithfun.com\/staging\/5228\/2018\/09\/12\/white-chocolate-buttercream-succulent-cupcakes\/","title":{"rendered":"White Chocolate Buttercream Succulent Cupcakes"},"content":{"rendered":"

\"White<\/a>I’m kind of obsessed with succulents. I love their tiny-ness. Their colors. The endless variety. The way they look all grouped together. So when I had two dozen cupcakes to decorate for my mother-in-law’s birthday, I was inspired. My mother-in-law likes succulents as much as I do, and unlike me, she has a green thumb for keeping them alive.<\/p>\n

For me, succulents might be better crafted from frosting. It’s certainly more forgiving! If you’re a novice cake decorator like I am, this is a great project to test your skills out and get familiar with different cake decorator tips and techniques. I promise you can’t mess these up. Just create the three colors of frosting and experiment. Dots, dabs, swirls, petals, rosettes – use one or all of these and get creative. I frosted 24 cupcakes and no two were exactly the same.<\/p>\n

\"White<\/a><\/p>\n

The key to success? A really good buttercream frosting. Because if your frosting is delicious, no one really cares that much what the cupcakes look like anyway. Especially not your family. My white chocolate buttercream is my go-to for all cupcakes and cakes. The consistency is perfect for piping and the sweet flavor has a little more “oomph” than standard vanilla without being overpowering.<\/p>\n

\"White<\/a><\/p>\n

Start by baking 24 cupcakes from your favorite mix, or, if you’re really ambitious, from scratch. I’m not ambitious so a white cake mix it is! But I replicate a more homemade taste by substituting milk instead of water and melted butter instead of oil, plus an extra 1\/2 tsp of vanilla extract thrown in for good measure.<\/p>\n

Then grab your apron and let’s dive in.<\/p>\n

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.<\/em> Read my full\u00a0<\/em>disclosure policy<\/em><\/a>\u00a0for all the boring details<\/em>.<\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

White Chocolate Buttercream Frosting<\/h2>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 10<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 24<\/span> cupcakes (piped)<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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