Vanilla Cupcakes with White Chocolate Frosting

My assistant's fiance becomes an American citizen tomorrow. I remember when my BF became an American last year. It was a celebratory event. I remember he really tried to down-play the whole thing but I made a really big deal about it. One can really take advantage of the being an American when you are born one, but having lived overseas for many years, it makes you take stock in the simpliest thing of 'just being an American.' I saw on the news that most of the people that are becoming Americans this year are doing it so they can sign up for the Democratic party and vote for Obama. They want change!! Quite frankly I think all of America wants change.

So of course its my excuse to make cupcakes! I decided that I was going to do the typical red/white/blue theme but this time dye the vanilla cupcake batter two different colors (red & blue) and make the frosting white. I also knew I had these leftover US flags from 4th of July and so I knew I was set.

I had the hardest time coloring the batter. I knew that I would have a little problem because of the yellow in the butter but I didn't realize how MUCH trouble I was in store for. All in all, I turned half the batter more a 'raspberry' red than 'christmas' red and the other half of the batter turned out more 'kool-aid blue' than navy but I guess we're gonna have to go with the saying 'its the thought that counts!!!!!
Vanilla Cupcakes with White Chocolate Frosting
Adapted from justJENN recipes

1 cup butter, softened
2 cup sugar
4 large eggs
2-3/4 cup all purpose flour
1-1/2 tsp baking powder
1/8 tsp salt
1 cup milk
1 tsp vanilla

Preheat oven to 350*F and line 2 muffin pans with cupcake liners.

Whisk together the flour, baking powder and salt in a medium bowl. Set aside.

Beat the butter and sugar together until fluffy. Add the eggs, one at a time, beating after each one.

Add the vanilla to the milk. Beat the butter mixture on low, alternately adding the flour mixture and the milk. Scrape down the sides of the bowl to make sure everything gets mixed.

Split into two bowls. Dye each with desired food colorings; fill muffin cups with 3 tablespoons of each, side by side and bake for about 20 minutes, depending on your oven. Use a cake tester to make sure the center is moist yet comes out clean. Cool and frost.

White Chocolate Frosting
Adapted from Chockylit

7 oz white chocolate, chopped
1 stick (1/2 cup) unsalted butter, room temperature
1 package (8 oz) cream cheese
1 tsp vanilla
2 cup powdered sugar (more if needed)

1. Place white chocolate in a microwave dish and microwave for 1 minute, then stir well. Continue to microwave for 30 second intervals stirring well after each interval until smooth. Allow to cool for 10 minutes or so.

2. Using an electric mixer, beat the butter at medium speed until creamy. Add the cream cheese and beat until combined. Beat in the melted white chocolate.

3. Add the vanilla and powdered sugar and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like. 2 cups was the right consistency for me.