White Chocolate Walnut Cupcakes

Directions

1. 1
   Preheat oven to 350F Line the pans with cupcake papers; set aside.
2. 2
   Get ready: Melt the white chocolate in a small metal bowl placed over simmering water or in a double boiler, stirring occasionally.
3. 3
   Whisk the cold milk into the chocolate a little at a time until the chocolate is completely incorporated into the milk; set aside.
4. 4
   Make the batter: Cream butter and sugar at medium speed in the bowl of a mixer fitted with a paddle attachment until smooth, 5-8 minutes.
5. 5
   Scrape down the side with a rubber spatula and mix to blend.
6. 6
   Add the eggs to the mixture, one at a time, blending on slow speed until thoroughly mixed.
7. 7
   Finish the batter: Sift together the flour, salt and baking powder.
8. 8
   Beat half of the flour mixture into the batter with the mixer still on low speed.
9. 9
   Remove the bowl from the mixer and stir in half of the white chocolate mixture using a rubber spatula.
10. 10
    Stir in the remaining flour and the remaining white chocolate and milk.
11. 11
    Stir in 2/3 cup of the nuts and all of the dried cherries.
12. 12
    Fill the tins a little more than 3/4 full; when the tray is full, tap the tray a few times on a flat surface to level the batter out.
13. 13
    Bake the cupcakes: Place the tray in the center of the oven and bake for 8 minutes, then rotate the tray.
14. 14
    Bake for an additional 5-8 minutes or until a knife inserted into the center of a cupcake emerges clean.
15. 15
    Cool.
16. 16
    Make the frosting: Beat the cream cheese and butter at medium speed in the bowl of an electric mixer fitted with the paddle attachment until smooth and fluffy, 3-5 minutes.
17. 17
    Add the sugar and ginger and beat for an additional 2-3 minutes until smooth.
18. 18
    Transfer the frosting to a pastry bag fitted with a star tip.
19. 19
    When the cupcakes are cooled, pipe the frosting on top of each.
20. 20
    Top with grated orange zest and the remaining 1/3 cup walnuts.
21. 21
    No pastry bag?
22. 22
    No problem; just spread the frosting onto the cupcakes using a butter knife, back of a spoon, or small icing spatula.