White Chocolate Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
Light, fluffy moist cupcakes with a delicious creamy white chocolate topping
For the cupcakes
  • 120g butter - chopped
  • 150g caster( superfine) sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 180g self raising flour
  • 125ml ( ½ cup) milk
For the icing
  • 125g butter softened
  • 1½ cups icing sugar ( confectioners sugar)
  • 2 tablespoons of milk
  • ½ - 1 teaspoon of vanilla extract ( depending on taste)
  • 1 block of white eating chocolate
For the cupcakes
  1. Preheat oven to 160 degrees celsius ( if fan forced) and 180 degrees if not fan forced.
  2. Cream the butter, sugar and vanilla in a large mixing bowl until light and fluffly.
  3. Add the eggs, one at a time, beating well after each addition ( approx 1 minute)
  4. Add half the flour (94g) and mix on lowest possible speed for 3 seconds or until flour is just incorporated
  5. Add half the milk, mix again on lowest speed until just incorporated.
  6. Repeat this process with the remaining flour and milk
  7. Spoon batter into cupcakes cases until ⅔ full
  8. Cook in oven for 20 mins or until cooked. A skewer inserted should come out clean and the cakes should spring back when lightly touched. if not cooked, cook for a further 5 mins and check again.
  9. When cooked, remove from oven and let cool in pan for 5 mins.
  10. Transfer cakes to a wire rack to cool completely before icing.
For the icing
  1. Beat the butter and vanilla until as white as possible
  2. Add half the icing sugar and 1 tablespoon of milk and beat this until incorporated
  3. Repeat the process with remaining icing sugar and milk and continue beating until icing is smooth and fluffy.
  4. Chop the blocks of white chocolate on an angle with a sharp knife to create shards of white chocolate. Sprinkle crumbs of chocolate and arrange longer shards on top of cupcake in a peak.
Uniced cupcakes can be frozen for up to 3 months.
Recipe by Art of Baking at http://www.artofbaking.net/white-chocolate-cupcakes/