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!
Vanilla and White Chocolate cupcakes (makes approximately 12)
1: Preheat your oven to Gas Mark 3/325F/170C
2: 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.
3: Set out twelve cupcake cases in your pan and fill each case 2/3 full. Tumble some white chocolate chips/buttons into your batter.
4: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter.
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…
1: 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..
2: Melt 100g of white chocolate buttons and once partially cooled add to your buttercream. Mix well. Add a little extra icing sugar if needed.
3: Fill a piping bag fitted with an 855 piping tip/nozzle (this tip/nozzle creates lovely ruffled buttercream) with your white chocolate buttercream.
4: 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!