Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Metric
Ounces
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
White Chocolate Cupcakes Recipe
These white chocolate cupcakes feature a tender, delicious crumb and a creamy, white chocolate buttercream frosting.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
cakes and bakes
Cuisine:
British
Diet:
Vegetarian
Servings:
12
cupcakes
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large heatproof bowl
Large mixing bowl
Electric whisk
Silicone spatula
Sieve
12-hole nonstick muffin tray
Cupcake cases
Piping bag
French tip or star piping nozzle
Ingredients
For the white chocolate chip sponges
200
g
baking margarine
200
g
white caster sugar (superfine sugar)
3
medium free range eggs
200
g
self-raising white flour (self rising flour)
1
tsp
vanilla extract
100
g
white chocolate chunks
For the white chocolate buttercream
200
g
slightly salted butter
softened
380
g
icing sugar (powdered sugar)
1
tbsp
whole milk
1
tsp
vanilla extract
100
g
white chocolate
Metric
-
Ounces
Instructions
Make the white chocolate chip sponges
Preheat the oven to 180C (160C fan / 355F).
Put the margarine and sugar in a bowl and whisk until pale and fluffy.
Add the eggs and vanilla, then whisk again.
Sieve in the flour. Gently fold through along with half the white chocolate chunks.
Spoon the mixture into a 12-hole muffin tray lined with cupcake cases.
Sprinkle the rest of the white chocolate chunks on top.
Bake for approximately 30 minutes or until a fingertip pressed gently on top of the cakes springs back rather than leaving an impression.
Leave to cool on a wire cooling rack.
Make the white chocolate buttercream
Melt the white chocolate and set aside to cool. If it’s added to the frosting warm, it will melt the butter.
Put the butter in a large bowl and whisk until pale and creamy.
Sift in the icing sugar, then add the milk and vanilla and beat until very pale and fluffy.
Add the cooled melted white chocolate to the frosting and whisk to combine.
Decorate your cupcakes
Transfer your frosting to a piping bag fitted with a star nozzle.
Pipe tall swirls of frosting on top of each cooled cupcake.
Video
Nutrition
Calories:
595
kcal
|
Carbohydrates:
71
g
|
Protein:
5
g
|
Fat:
34
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
80
mg
|
Sodium:
297
mg
|
Potassium:
94
mg
|
Fiber:
1
g
|
Sugar:
58
g
|
Vitamin A:
1079
IU
|
Vitamin C:
1
mg
|
Calcium:
53
mg
|
Iron:
1
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!