1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup unsalted butter, softened
3/4 cup sugar
4 ounces white chocolate, melted
1 teaspoon vanilla
1 cup milk
For the frosting:
5 large egg whites
1 1/4 cups granulated sugar
1/2 cup light corn syrup
2 1/2 cups unsalted butter, room temperature
1 tablespoon vanilla extract
To make the cupcakes,
Preheat the oven to 325F. Line muffin tin with liners; set aside.
Mix flour, baking powder, and salt in a medium bowl; set aside.
Beat together butter and sugar until fluffy in a large bowl. Beat eggs into mixture. Fold melted white chocolate and vanilla in. Alternate 1/2 of flour mixture, and 1/2 cup of milk, until all are mixed in.
Pour mixture into cupcake liners and bake for 20-24 minutes or until toothpick comes out clean. Cool completely before frosting.
To make the frosting, pour egg whites in a large bowl with electric or stand mixer and whisk until foamy. Place 6 tablespoons of sugar into the egg whites, beat on high until peaks form.
Mix sugar and corn syrup in a medium sauce pan over medium high heat, stirring to dissolve sugar. Cook until mixture comes to a boil. Remove syrup from heat immediately, and turn your mixer on to medium high, and pour the syrup into the side of the bowl. Reduce speed of mixer to medium, and continue to whisk until the whites are just barely warm. This should take about 5-7 minutes. Add your butter 1 tablespoon at a time, then add vanilla, and beat until frosting is smooth and creamy.
Top with chocolate syrup and caramel sauce.