White Chocolate Cupcakes

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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

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 24

Author: Swah

Ingredients

Cupcakes

• 230 g butter softened
• 1 3/4 cups sugar
• 4 large eggs room temperature
• 1 cup milk room temperature
• 1 tsp vanilla extract
• 1 1/2 cups self-raising flour
• 1 1/4 cups all-purpose flour
• Pinch of salt

Icing

• 300 g white chocolate
• 200 g butter
• 4 cups icing sugar
• 2 tbsp milk

Instructions

Cupcakes

• Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
• Cream the butter with an electric mixer until smooth in a large bowl.
• Gradually add the sugar and beat for 3 minutes until fluffy.
• Add the eggs one at a time, beating well after each addition.
• Sift the 2 flours and salt into a separate bowl.
• Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
• Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
• Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Icing

• Melt white chocolate and butter together in the microwave or over a double boiler. Allow to cool for around 5 minutes.
• Sift in 4 cups of the icing sugar.
• Add 2 tablespoons of milk and either beat with electric beaters or whisk.
• You may not need all of the final cup of icing sugar - add it in gradually until a spreadable thickness is reached.
• 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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