White Chocolate Cupcakes
White chocolate cupcakes are a wonderful show of restraint. Not too sweet. Not too rich. Just simple perfection from start to finish.
Ingredients
For the Cupcakes
- 3 Medium Eggs
- 150 g White Chocolate Chips
- 150 g Caster Sugar
- 150 g Unsalted Butter
- 150 g Self Raising Flour
For the Buttercream
- 250 g Icing Sugar
- 1-3 tbsp Boiling Water
- 150 g White Chocolate
- 125 g Unsalted Butter
For the Decoration
- White Chocolate Bits
- Sprinkles
Instructions
First, heat your oven to 180C / 160 Fan / 350F and line a cupcake / muffin pan with 12 large cupcake / muffin tins. Or put your Iced Jems baking tins on a flat baking sheet!
Then, with a stand mixer - Beat the butter with the powdered sugar until light and fluffy - Mix the eggs and baking flour with the butter / sugar mixture until well combined . Mixing won't take too long!
Fold the white chocolate chips until smooth!
Distribute the mixture evenly among the cupcake molds and bake for 18 to 20 minutes or until a skewer poked into one of the cakes comes out clean and elastic to the touch - let cool. completely on a grid.
To make the white chocolate buttercream - Melt the white chocolate in a heatproof bowl over a pot of simmering water, or in the microwave in small bursts - Cool on the side for 10 minutes .
Beat the butter with an electric mixer for a few minutes to loosen it - gradually stir in the icing sugar until well combined (this may take up to 5 minutes)
Then fold the cooled and melted white chocolate - if it is still very stiff, add a little milk / boiling water to loosen it and make it smooth.
To decorate the cupcakes - I used a closed Medium 2D star tip to decorate my cakes but you can do whatever you want!
Once iced, sprinkle with your decorations and devour them all!
Happy Cooking Time.
