White Chocolate Cupcakes

White Chocolate Cupcakes; sweet, fluffy vanilla cupcakes swirled with a gorgeous white chocolate frosting and topped with more white chocolate!

 

Hello everyone! As this is my first post, I thought I’d better start where lots of first-time bakers start. Cupcakes.

These are without a doubt, one of my all-time favourite treats: White Chocolate Cupcakes! Scroll down for the full recipe.

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These are fantastic for lovers of white chocolate, they’re fluffy, sweet and full of flavour. Plus, they’re topped off with white chocolate buttercream, what’s not to love?

First you’ll need to preheat your oven. Once you’ve done this, line a 12-hole or two 6-hole muffin/cupcake pans with your choice of muffin cases and set aside.

Sift your flour into a large bowl, then add your sugar, margarine, eggs and vanilla. Beat these all together with a wooden spoon (if you have a food mixer, you’ll just need to use your beater attachment for a minute or so) until smooth and combined.

Spoon the mixture into the cases and top each cake with a sprinkling of white chocolate chips, use as many as you like! Then just pop your pans into the oven and bake the cupcakes for 25-30 minutes until the cakes are turning golden and spring back when lightly pressed. Cool these in their tins while you prepare your yummy white chocolate icing!

Put your butter into a large bowl and sift half of your icing sugar into it, beat this until combined and smooth (this can be tough work).

Add the other half of the sugar along with your melted chocolate and a splash of milk to help soften the icing. Beat this again until smooth, light and fluffy (if you have a food mixer, don’t be shy to turn it up high when making this buttercream, the more whipped, the better). Resist the urge to eat it straight from the bowl at this point, I understand how difficult this is!

Spoon your icing into a piping bag fitted with a star nozzle and ice a big swirl of the buttercream onto your cupcakes once they’re completely cooled and out of their tins. Alternatively, you can just spread a big blob of the icing on with a knife.

Decorate your cakes with little white chocolate sweets or decorations and serve. Go on, you’ve earned one!

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White Chocolate Cupcakes

Yield: 12 cupcakes

White Chocolate Cupcakes

Sweet, fluffy cupcakes full of rich white chocolate flavour!

Ingredients

    For the cupcakes:
  • 200g (13 tbsp) soft butter or margarine
  • 180g (1 cup) caster sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 200g (1 ½ cups) self-raising flour
  • Pinch of salt
  • 80g white chocolate chips
    For the white chocolate buttercream:
  • 200g (13 tbsp) soft butter
  • 400g (2 cups) icing sugar
  • 2 tsp vanilla extract
  • 170g (6 oz) white chocolate, melted and cooled
  • A splash of milk (to loosen, if necessary)

Instructions

    For the cupcakes:
  1. Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and place 12 cupcakes or muffin cases into a 12-hole muffin tin.
  2. Sift your flour into a large bowl, then add your sugar, butter/margarine, eggs and vanilla. Beat these all together with a wooden spoon or electric whisk until smooth and combined.
  3. Spoon the mixture into the cases and top each cake with a sprinkling of white chocolate chips.
  4. Place your pans into the oven and bake the cupcakes for 25-30 minutes until the cakes are turning golden and spring back when lightly pressed.
  5. Cool these in their tins for 5-10 minutes before removing to cool completely on a wire rack.
    For the white chocolate buttercream:
  1. Put your butter into a large bowl and sift in half of your icing sugar into it, beat this until combined and smooth.
  2. Add the other half of the sugar along with your melted chocolate and a splash of milk to help soften the icing. Beat this again until smooth, light and fluffy (if you have a food mixer, don’t be shy to turn it up high when making this buttercream, the more whipped, the better)
  3. Spoon your icing into a piping bag fitted with a star nozzle and ice a big swirl of the buttercream onto your cupcakes once they’re completely cooled and out of their tins. Alternatively, you can just spread a big blob of the icing on with a knife.
  4. Decorate your cakes with little white chocolate sweets or decorations and serve.
  5. Enjoy!
http://maverickbaking.com/white-chocolate-cupcakes/

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