29th August 2013 // 13 Comments

Recipe: White Chocolate Cupcakes!

Here is a cupcake recipe for all the white chocolate lovers out there! This cupcake is a lovely creamy, soft and smooth white chocolate crammed delight. It’s perfect for the chilliness of the coming months, but if you want something with a bit of bite why not throw in some lemon extract into the batter with a handful of blueberries, raspberries or blackberries. Either way this is a wonderful cupcake for a well deserved treat!

Recipe: Triple White Chocolate Cupcakes

Recipe: Triple White Chocolate Cupcakes

Vanilla and White Chocolate cupcakes (makes approximately 12)

226g self raising flour
226g butter
226g caster sugar
4 eggs
1 Bourbon Vanilla Pod
2 handfuls of white chocolate chips or buttons

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with sugar and once well mixed add in the seeds from the inside of your vanilla pod, flour and then the eggs.

Step three: Set out twelve cupcake cases in your pan and fill each case 2/3 full. Tumble some white chocolate chips/buttons into your batter.

Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter.

Recipe: Triple White Chocolate Cupcakes

White Chocolate Buttercream

We make our buttercream using our own intuition. We’ve tried countless recipes; all of which failed to pass our test (and stability) tests. It’s best that you begin to develop and ‘eye’, ‘feel’ and ‘taste’ so that you know when your frosting is perfect for you. For starters though, the recipe below is a rough guide…

250g butter
250-350g icing sugar
100g of white chocolate chips/buttons
Bourbon Vanilla Pod
Extra white chocolate chips/buttons to decorate
855 piping tip/nozzle
Piping bags

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency and add the seeds from a vanilla pod..

Step two: Melt 100g of white chocolate buttons and once partially cooled add to your buttercream. Mix well. Add a little extra icing sugar if needed.

Step three: Fill a piping bag fitted with an 855 piping tip/nozzle (this tip/nozzle creates lovely ruffled buttercream) with your white chocolate buttercream.

Step four: Now you can pipe lots of generous and tasty swirls of buttercream on top of your cupcakes once they have cooled down and topple some tasty white chocolate chips/buttons on top!

Recipe: Triple White Chocolate Cupcakes

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13 Comments

  • Reply Vera Zecevic – Cupcakes Garden 27th September 2013 at 10:49 pm

    I’ve featured your gorgeous cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

    • Reply Juniper Cakery 3rd October 2013 at 8:28 pm

      Hi Vera,

      Thank you for featured our cupcake recipe. We’re delighted that you enjoyed it. Did you bake some yourself?

  • Reply Lily 8th November 2013 at 9:20 am

    These look fabulous, can I ask do the chocolate chips/buttons melt into the cake mixture when cooked please? Thanks

    • Reply Juniper Cakery 8th November 2013 at 9:53 am

      Hi there,

      Thank you for your comment. To answer your question the chips bake exactly the same as they would in chocolate chip cookies. They don’t bake in, but simply add bursts of chocolate chip in the batter.

  • Reply joanne 5th January 2014 at 5:57 pm

    Hi there

    I have just tried these cupcakes and was wondering what size eggs you use?? I used large and dont think this is right
    Also I used supermarket white chocolate buttons which are quite large and they cooked on the top of the cake and discoloured. Any suggestions of what buttons are best to use?

    Thanks

    Joanne

    • Reply Juniper Cakery 5th January 2014 at 8:09 pm

      Hi there Joanne, We’re sorry you had a couple of issues with this recipe. All ovens, unless you are using a regularly tested confectioner’s oven, can be up to 25 degrees out either way. In all recipes the listed degrees and baking time are only suggestions due the irregularity of all ovens. We do suggest to bake from 12-18 minutes to minimize this. We’d advise that you keep a check on them in the oven and perhaps bake them on the middle shelf or lower the heart around 15 degrees if attempting this recipe again. You could also spoon some better over the chocolate to encase them into the cupcake. Any of these suggestions should stop the burning. Most chocolate buttons would work just fine, but we’d recommend Callbaut’s White Chocolate Callets.

      Also, we utilise medium sized eggs for all of our recipes. We hope this helps and you have fun re-creating our recipes!

      Kind regards,
      Krystle and Felicity of Juniper Cakery

  • Reply janelle 30th March 2014 at 2:41 pm

    I can’t find any vanilla pods around my area what can i use to replace it ?

    • Reply Juniper Cakery 30th March 2014 at 3:00 pm

      Hi there Janella, You can substitute the seeds from a vanilla pod with vanilla extract or vanilla paste.

  • Reply Georgia 18th January 2015 at 10:25 am

    If I’m going to use vanilla flavouring or or extract how much shall I use

    • Reply Juniper Cakery 20th January 2015 at 11:24 am

      Hi there Georgia,
      Use as much as you like. Baking and cooking is all about taste so make sure to keep testing and add in whatever amount pleases your taste buds!

  • Reply Mersey 4th December 2015 at 2:16 am

    Hi, im just wondering how much cream to put in? and what type of cream as it doesn’t say ??

    • Reply Juniper Cakery 6th December 2015 at 3:11 pm

      Hi there,

      Thanks for your comment. There’s no cream in this recipe. The only mention of ‘cream’ is to cream / soften / mix the butter with the sugar.

      Many thanks!

  • Reply Lemon And White Chocolate Cupcakes – Nancy Gonzalez 18th May 2017 at 6:08 am

    […] Recipe white chocolate cupcakes! Juniper cakery. Recipe white chocolate cupcakes! But if you want something with a bit of bite why not throw in some lemon extract into vanilla and white chocolate cupcakes. […]

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