White Chocolate Cupcake Recipe
Light & Fluffy Cupcakes with White Chocolate Chips, White Chocolate Buttercream, and sprinkles. HEAVENLY White Chocolate Cupcakes!
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Servings: 12 Cupcakes
Ingredients
For the Cupcakes
- 150 g unsalted butter/baking spread
- 150 g caster sugar
- 3 medium eggs
- 150 g self raising flour
- 150 g white chocolate chips
For the Buttercream
- 125 g unsalted butter
- 250 g icing sugar
- 150 g white chocolate
- 1-3 tbsp boiling water
For the Decoration
- sprinkles
- white chocolate bits
Instructions
- Heat your oven to 180ºc/160ºc fan / 350ªf and line a cupcake/muffin tin with 12 Large cupcakes cases/muffin cases.
- Beat the butter with the caster sugar until light and fluffy
- Combine the eggs and self-raising flour with the butter/sugar mix until well combined.
- Fold through the white chocolate chips until even
- Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch
- Leave them to cool fully on a wire rack.
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts – Leave to cool on the side for 10 minutes.
- Beat the butter for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined
- Fold through the cooled and melted white chocolate – if its still really stiff, then add in a little milk/boiling water to loosen it and make it smooth.
- Pipe the buttercream onto the cupcakes however you want
- Once iced, sprinkle with your decorations and gobble them all up
Notes
- I used these white chocolate chips
- These cupcakes will last in an airtight container for 3 days at room temperature
- These cupcakes will freeze for 3+ months