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