Bringing you the world’s most easiest , most requested , hands down yummiest , white chocolate cupcakes !
Where do I start with describing this cupcake ?!
Should I start with the velvety texture of the cupcake that is brought forth by mixing white chocolate , milk , butter and sugar ?
Or the taste that would leave you begging for more ?
Either way this is a winner .
I Love baking – one of the main reason for me to start this blog . And, I can boldly say that this recipe is the one that started it all !
Ok ,I’ve got to confess ..I am more of a baker than anything , but when my father-in law came for a visit , he introduced me to a whole new world of cooking which includes game meats , traditional style (gramathu ) curries etc, which needed to be documented , and voila! Spice Addiction was born .
Anyway back to my first love .. BAKING ! 🙂
This recipe was originally intended for a coffee cake but I adapted this recipe from ‘Everyday Gourmet with Justine Schofield’ and made this into cupcakes .
You can easily turn this into a cake , which I usually do for birthdays .
This cupcake has always made an appearance in our household at birthday parties , dinner tables and even when visiting friends for coffee .
This cupcake is incredibly simple to make ,even my 4yr old helps me with baking his favourite cupcakes . Did I tell you that he is very picky ?
This is his favourite cake and you will see why, after you give this recipe a try . OMG ! that rhymed 🙂
This cake is versatile , due to its density , this cake can withstand decoration and if you are looking to use fondant , look no further .
These cupcakes tastes great on their own without any fancy frosting, but ,i ‘m going to take these cupcakes one step further by adding Sally’s Vanilla Frosting ? why you ask ? because , when I have decided to indulge , I better do it right . Don’t you agree ?
2 large eggs at room temperature
250 gms Butter
1 cup (200 g )caster sugar
1 cup (125 g )self raising flour*
1 cup(125 g ) plain flour
1 (200 G) block of white chocolate ( I used cadbury )
1 cup Milk
Vanilla Whipped Cream Frosting:
¾ cup (170g) unsalted butter, softened to room temperature
3 cups (360g) Icing sugar*
1 teaspoon vanilla extract ( I used queens )
¼ cup heavy cream
Salt, to taste
*You can substitute self raising flour with plain flour /All purpose flour by adding 1 ½ teaspoon of baking powder and ½ teaspoon salt .
Preheat oven to 160 degrees .
Combine Butter , white chocolate , sugar , milk in a saucepan heat gently , Stirring occasionally , until melted and smooth .
Set aside and let it cool slightly .
Beat in the eggs to the cooled mixture . Slowly mix in the dry ingredients , until combined. until no lump remains , do not over mix .
Divide the batter among 12 cupcake liners (or 24 mini ) and bake for up to 20 mins or until a toothpick inserted in the center comes out clean .Bake for 8 to 10 minutes if making mini cupcakes . Allow to cool .
Vanilla Frosting :
Beat butter in a bowl using electric hand held mixer or stand mixer using paddle attachment on medium speed until light and fluffy for 3 minutes .
Add vanilla Extract
Turn off the mixer and add in icing sugar and cream. Mix on low for 1 minute and increase the speed and beat on high for 5 minutes .
If frosting is too thick , gradually add in more cream , if too thin then , add icing sugar .
Add ¼ teaspoon of salt if the frosting is too sweet . Frost the cooled cupcakes .
For those of you who are good with self-control, these cupcakes can be stored in airtight containers for up to 2 days and in the refrigerators for 4 days .
Additional notes :
As mentioned earlier you can very well turn this into cake by simply spooning the mixture into a greased and base lined 8 inch /22 cm springform cake pan .