Here's a nice frosting for your cupcakes...I got the idea after I saw a recipe for "2 Ingredient White Chocolate Buttercream" on the Cookies & Cups blog. Imagine...white chocolate chips and butter turn into a rich, decadent icing! I added ricotta, vanilla and English toffee bits for this one.
Makes about 3 cups
1 cup white chocolate chips
1/2 pound salted butter (2 sticks)
1 tsp vanilla extract
1/2 cup whole milk ricotta cheese
3/4 cup English toffee bits
In a medium sauce pan melt the butter and white chocolate chips together over low heat until everything is totally melted. Transfer to a bowl, cover and refrigerate for several hours or overnight until the mixture is very firm.
Take the bowl out of the fridge and let sit on the counter until it softens up. This may take a number of hours.
When softened begin beating with an electric mixer. After a few minutes add the vanilla and ricotta and continue beating until fluffy. Stir in the toffee bits and frost away!
