White Chocolate Cupcakes
Satisfy your sweet tooth with the decadent delight of our White Chocolate Cupcakes - a luxurious treat that combines the smooth richness of white chocolate with the fluffy goodness of a freshly baked cupcake.
Servings 15 Cupcakes
Calories 331kcal
Ingredients
For the White Chocolate Cupcakes:
- 120 g Margarine
- 120 g Caster Sugar
- 2 Medium Eggs
- 1 Teaspoon Vanilla Extract
- 120 g Self Raising Flour
- 100 g White Chocolate Chopped up finely - a few bigger lumps are fine, but no bigger than chocolate chips
For the White Chocolate Buttercream:
- 140 g Unsalted Butter at room temperature
- 140 g Icing Sugar
- 100 g White Chocolate
- Smarties or extra squares of white chocolate to decorate - optional
Instructions
- Line a cake tin with cases and preheat the oven to 160 degrees C (fan-assisted).
- In a large mixing bowl whisk the sugar and butter for a minute or so (longer if by hand) until smooth.
- Whisk in the eggs, one at a time, adding the vanilla with the last egg.
- Add the flour and whisk until the mixture is even.
- Carefully fold in the chopped white chocolate.
- Add a heaped tablespoon of mixture to each case, making sure not to fill over halfway.
- Bake for 12-15minutes, testing with a skewer to make sure the cakes are cooked.
- Cool in the tin before removing.
- For the icing, first, carefully melt the white chocolate over a Bain Marie and leave to one side to cool.
- Whisk or beat the butter until soft.
- Add the icing sugar and whisk.
- Add the cooled white chocolate and whisk until even.
- Carefully pipe onto the fully cooled cakes.
- Decorate with Smarties, squares of white chocolate or sprinkles if desired.
Notes
- I use a star piping tip and a piping bag
- This recipe makes between 12-16 cupcakes, so you may need to use two tins, or bake a second batch