Calendula White Chocolate Cupcakes

Eating desserts after meals even though I love them leads me to a full and uncomfortable feeling. So I usually take a bite and keep it at that. When the temptation takes over and I eat more, I regret later.

My herbal bake shoppe tasting is done alone between meals. I realized as I sampled these cupcakes over and over (because they are truly scrumptious), I did not get that popped-out stomach bloat and then as a trial of fate, I ate one for dessert, same no fullness. I do not consider it a coincidence that calendula has been traditionally used to decrease gastrointestinal inflammation, that it is soothing and healing for digestive problems. Combined here with the lightness of the batter utilizing cake flour and beaten egg whites, calendula preserves my dessert partaking enjoyment.

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Print
Calendula White Chocolate Cupcakes
Servings Prep Time
18cupcakes 35minutes
Cook Time
20-25minutes
Servings Prep Time
18cupcakes 35minutes
Cook Time
20-25minutes
Print
Calendula White Chocolate Cupcakes
Servings Prep Time
18cupcakes 35minutes
Cook Time
20-25minutes
Servings Prep Time
18cupcakes 35minutes
Cook Time
20-25minutes
Ingredients
  • For cupcakes
  • oz white chocolate (I used Ghirardelli which was 7 squares)
  • ½ cup organic heavy cream
  • ½ cup calendula-infused wine*
  • 1 tsp vanilla extract
  • cup cake flour, sifted
  • tsp baking powder
  • ¼ tsp salt
  • 4 eggs, separated
  • cup organic granulated sugar
  • For icing
  • 1 cup organic heavy cream
  • ¾ cup organic granulated sugar
  • oz white chocolate chips
  • 1 stick organic unsalted butter cut into slices
  • 1 tsp vanilla extract
  • pinch of salt
  • For calendula-infused wine*
  • 1 pint glass jar
  • 30 grams dried calendula petals
  • 300 ml sherry wine
Units:
Instructions
For cupcakes
  1. Preheat oven to 350 °F. Using the foil lined cupcake liners, arrange 18 on a cookie sheet; use 2 cookie sheets if it seems too crowded on one.
  2. Combine white chocolate, heavy cream, calendula-infused wine and vanilla extract in a medium saucepan. Cook over low heat, stirring constantly with a wooden spoon until chocolate is melted and mixture is blended well. Remove from heat and cool to room temperature either in an ice water bath or in the refrigerator.
  3. Combine sifted flour, baking powder and salt and set aside.
  4. With electric mixer, beat egg yolks. Gradually add sugar and beat until thick approximately 4-5 minutes. Gradually with wooden spoon stir in alternately flour and chocolate mixtures.
  5. Transfer to a large mixing bowl and clean beater and bowl of electric mixer. Wipe out with a drop of white vinegar and dry.
  6. Beat egg whites until stiff. Gently and gradually, stir into chocolate and flour batter.
  7. Fill cupcake liners with batter using a ¼ cup measure. Bake for 22-24 minutes until toothpick inserted in center of cupcake comes out clean. Cool on wire racks completely before frosting.
For icing**
  1. In medium saucepan, combine cream and sugar and bring to boil over medium heat. Decrease heat to simmer and continue to cook for 6 minutes, stirring occasionally. Remove from heat and add chocolate stirring until melted.
  2. Add butter slices, vanilla extract and salt. Stir until butter is melted and mixture is smooth. Put pan in ice water bath and stir with rubber spatula until cool and slightly thickened.
  3. Transfer mixture to bowl of electric mixer and beat on high for about 3 minutes until thick enough for spreading. Do not overbeat.
For calendula-infused wine
  1. Powder calendula petals in a coffee grinder. Pour into glass jar and cover with sherry.
  2. Put on lid and keep in a cool, dark place for 2-3 weeks. Strain through a fine sieve and reserve wine in a clean glass jar with a lid. This will keep for a long time as long as it is stored in a cool place.
Recipe Notes

*Calendula can be purchased infused in oil, but I do not think as a wine so this is something that you must prepare yourself at least 2 weeks before making these cupcakes. It does not take a lot of time to put it together and then you just have to shake it once a day until it is ready.

**When I made this icing, I am not sure why but it completely broke apart and although it did get thick, it was not smooth or spreadable. I was going to throw it away and start over, but then I researched how to fix a broken icing. I put the icing in the refrigerator to cool it completely, then removed about 1/3 and in a separate bowl microwaved for 40 seconds until it was liquid and hot. I added this back to the rest of the icing and beat it with a small wire whisk and in just minutes it became beautifully thick, smooth, and spreadable not to mention it tasted delicious.

***Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this recipe, use organic butter, eggs, sugar, and heavy cream if available.

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dried calendula flowers
organic granulated sugar

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