11 Aug 2011

White Chocolate Cupcakes

Cake Recipe - makes 12
150g caster sugar
150g butter
150g self raising flour
1tsp vanilla extract
2 large eggs
1/4 cup milk

  • Preheat over to 180c Gas Mark 4.

  • Line baking tin with 12 cupcake cases.

  • Cream the butter and sugar together until pale in colour.

  • Add vanilla.

  • Add eggs one at a time making sure first is fully incorperated before adding the next.

  • Sift in flour in two batches - don't mix too hard or long or you will end up with tough cake.

  • Fill cupcake cases no more than 2/3 full with the mixture.

  • Bake for 20-25mins - when cooked place on a baking rack to cool.

  • Frosting Recipe
    160g butter
    400g icing sugar
    100g white chocolate
    • Chop the choc up or use buttons, melt in microwave for 20 secs, mix, then put in microwave for further 10 secs, mix, keep doing 10 second stints and mix until the chocolate is melted - set aside to cool.
    • Cream the butter.
    • Add icing sugar until fully combined.
    • Add the cooled melted chocolate and mix on high for 3 mins.
    Frost cakes as desired, I flat-frosted these cakes then coloured the remaining icing pink, did a star centre blob, then popped on a marshmellow flower - For instructions on how to make flowers please see post on 6/Aug/2011
    These are soo pretty and really easy, they were a real treat for my nieces birthday.
    xx Kat xx


    1. Hi. I love you're cupcakes. So sweet!! I'm desperate to know how you flat frost the cakes?? How do you get it so smooth & to fill the edges without ruining the case or cake??
      Thanks in advance!!

      1. Hi,

        Thank you :-)

        It's really simple, scoop up a walnut size blob of frosting with a flat(ish) teaspoon. Blob the frosting onto the middle of the cupcake and scrape towards the case, working your way around the cake (use the top side of the teaspoon). The best thing to do is make sure you have at least 5mm of case visible above the cake.

        Hope this helps :-)

        xx Kat xx


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