Wednesday, November 20, 2013

Cupcakes with White Chocolate Frosting

You can use any recipe really – to suit your taste. My recipe is pretty basic and Bob likes it this way so I stick to it:

65 grams butter
½ cup caster sugar
½ cup milk
1 large egg, beaten lightly
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt

Pre-heat the oven to 180 degrees C. Line cupcake tin with cupcake cases. This recipe makes about 10.

Sift flour with baking powder and salt and set aside.

Beat butter and sugar until pale and fluffy. Add egg and beat well then add vanilla. Add sifted flour alternately with milk – mix well after each addition – starting with flour and ending with flour. It will take 3 additions for flour and two for milk.

Divide the mixture into the cupcake cases and bake for about 20 minutes.

Leave to cool completely before adding the frosting.

White Chocolate Frosting
½ White Chocolate Buttons or Chocolate Melts
¼ cup cream

Heat the cream in the jug in microwave on high for 30 to 40 seconds. Remove the jus from the microwave and add chocolate buttons. Stir to combine. It will take a while before chocolate melts completely. Be patient!

If the cream boiled, rest it a bit first so we don’t scorch the chocolate. Leave to cool a little and rest in the fridge for 40 minutes to an hour. Beat the white chocolate until fluffy.  Use piping bag to pipe the frosting onto the cakes or just use spatula. The recipe for frosting should be enough for 10 cupcakes.

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