White Chocolate Cupcakes

These white chocolate cupcakes are a delicious and elegant treat. The white chocolate icing is paired with a vanilla cupcake base, however you can get creative and add raspberries to your cupcake mixture for a sharp flavour contrast.


White Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
Cupcakes
  • 230g butter, softened
  • 1¾ cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tsp vanilla extract
  • 1½ cups self-raising flour
  • 1¼ cups all-purpose flour
  • Pinch of salt
Icing
  • 300g white chocolate
  • 200g butter
  • 4 cups icing sugar
  • 2 tbsp milk
Instructions
Cupcakes
  1. Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
  2. Cream the butter with an electric mixer until smooth in a large bowl.
  3. Gradually add the sugar and beat for 3 minutes until fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Sift the 2 flours and salt into a separate bowl.
  6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
  7. Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
  8. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Icing
  1. Melt white chocolate and butter together in the microwave or over a double boiler. Allow to cool for around 5 minutes.
  2. Sift in 4 cups of the icing sugar.
  3. Add 2 tablespoons of milk and either beat with electric beaters or whisk.
  4. You may not need all of the final cup of icing sugar - add it in gradually until a spreadable thickness is reached.
  5. Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.

The gorgeous cupcake wrappers and buttons are from Donna Hay, I love them!!

 

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