Pure white chocolate cupcakes

Pure white chocolate cupcakes

An absolutely delicious white chocolate frosting on top of a fluffy vanilla cupcake is the ultimate white chocolate treat. It’s delicate flavour will compliment an afternoon tea selection. The cupcakes and the frosting can be frozen separately and then assembled on the day of serving.

Also a good alternative for Easter baking. 

White chocolate cupcakes

Makes 12 cupcakes | Baking time 15-18 minutes at 180 C

Utensils required: Electric whisk|Measuring cups & spoons & scale|12 hole muffing tin

Vanilla cupcakes

2 large egg separated
1/2 cup (110 grams) castor sugar
2 tablespoons oil
1 teaspoon vanilla extract
2/3 cup (100 grams) plain flour
1 teaspoon baking powder
1/4 cup (60 mls) whole milk

  1. Preheat oven to 180 C
  2. Line a 12 standard muffin tin with paper cases
  3. Beat egg whites until stiff – set aside
  4. Beat egg yolks and sugar until light and fluffy
  5. Add oil and vanilla and beat until just combined
  6. Sift flour and baking powder and fold into sugar mixture alternatively with the milk
  7. Finally fold in egg whites, first mix in about a third of the egg whites and then fold in the rest
  8. Spoon evenly into paper cases
  9. Bake for 15-18 minutes until a cake tester comes out clean

White chocolate frosting

1/3 cup (83 ml) double cream
125 grams unsalted butter – softened
150 grams white chocolate broken into pieces

  1. Heat cream over medium heat until it begins to bubble, then add 25 grams butter and stir
  2. Remove from heat and add chocolate. Stir until melted
  3. Leave to cool
  4. Beat remaining 100 grams butter until fluffy, add cold white chocolate and beat until fluffy and thick
  5. Spoon or pipe over cupcakes, place the the frosting in the fridge if it is a little soft to pipe