Hooray! Gender reveal time ♥
I’ve been excited about this post/recipe since we decided to find out the gender of this baby! Our first two children were a surprise, but with two boys under my belt I felt I needed to know this time.
We aren’t the kind of people to have an actual gender reveal party, especially considering that we promptly told most of our close family and friends as soon as we found out for ourselves. BUT – if we WERE to have a party, I think cupcakes would be a super cute way for everyone to find out at once!
And not just any cupcake. These cupcakes are infused with white chocolate, then filled and topped with buttercream. Sugar overload! So good.
Filling the cupcakes with the blue or pink icing is a piece of (cup)cake! The cupcakes are baked like regular cupcakes, and after cooling slightly, you’ll use a sharp knife (serrated is best) to cut out a “plug” of cake from the middle, about 1″ deep. Reserve the plugs for after!
Use a piping bag to fill in the empty cavities with your preferred colour, then place the plug back on top of the coloured icing. Once the little cakes are adorned with the final buttercream, no one will be able to guess what colour is hiding inside!
Oh – and don’t forget the SPRINKLES!!
So, what colour is OUR cupcake??
I made no secret about my hoping for a girl this time, but I also thought that having 3 boys would be so crazy and fun. When Etienne and I went for our anatomy ultrasound, we asked the technician to write down the gender on a card, so we could look at it later in the privacy of our home. I wasn’t sure what my reaction would be either way and I wanted to shed all the tears at home!
Blog friends, I am so happy and excited to announce that our new little bundle of joy is…..
I am SO excited! I can’t help but smile now when I see all of the adorable girl clothes in the stores!! I know my boys are going to be the best big brothers to their little sister. I know things are going to be nutso for a little while, but I so look forward to all of the memories to come.
If you know someone with a little bun in the oven, or you’re baking one yourself (hah), I think you should consider a cupcake party to let everyone in on the sex of your babe! Did I mention these cupcakes are white chocolate?! Win!
That’s my big news! Have a great weekend my friends!
Reveal the secret gender of your new baby to friends and family by letting them bite into a fluffy white chocolate cupcake to discover the coloured surprise inside!!
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 oz white chocolate, chopped
- 1/3 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 1/2 cup plain Greek yogurt, room temperature
- 2 tsp pure vanilla extract
- 1/2 cup whole milk, room temperature
- 1 1/4 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1–2 tbsp heavy cream
- 1 tsp pure vanilla extract
- 1–2 drops pink or blue food colouring
- Preheat the oven to 350 F and line a cupcake tin with paper liners.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- Place the white chocolate in a microwave-safe bowl and heat in the microwave in 30 second increments, for 1-2 minutes, stirring each time until the chocolate is melted and smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high. Add the sugar and continue to mix until soft and fluffy. With the mixer running on low, add the eggs, one at a time, until combined. Scrape the white chocolate into the bowl, along with the Greek yogurt and vanilla extract. Mix until all ingredients are thoroughly combined. With the mixer running on low, add half of the dry ingredients. Pour in the milk slowly, followed by the remaining dry ingredients, mixing only until just combined.
- Scoop the batter into each cupcake cavity, filling to about 2/3 full. It won’t seem very full to you, but if you fill them too much you’ll end up with overflowing, mushroomed cupcakes! Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool the cupcakes for 5 minutes before removing to a wire rack to cool completely.
- Using a small serrated knife, cut out a 1″ plug from the center of each cupcake, reserving the plug.
- Make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer on medium-high, beat the butter until creamed and fluffy. Add 2 cups of the powdered sugar, along with 1 tbsp of the cream and the vanilla extract. Mix until combined. Add the remaining powdered sugar, 1 cup at a time, or until the buttercream is the right consistency for piping. You want it to be fairly stiff! Remove 2/3 cup of the buttercream to a small mixing bowl, and add the food colouring to this bowl. Use a large wooden spoon to thoroughly mix in the colour.
- Scoop the coloured buttercream into a piping bag, and fill the center of each cupcake to the top. Replace the cupcake’s plug and push down gently until the top of the cupcake is flat.
- Fill the remaining (non-coloured) buttercream into another piping bag to decorate the tops of each cupcake. Top with sprinkles!! Serve, bite, REVEAL!
Cupcakes will keep at room temperature for 3-4 days in an airtight container, or up to 1 week in the fridge. Cupcakes can also be made in advance, prior to icing, and frozen. Thaw at room temperature before decorating.