White Chocolate Cupcakes
These cupcakes are made from a fluffy vanilla sponge with added white chocolate chunks and frosted with a creamy white chocolate buttercream.
Servings: 24 cupcakes
Equipment
- 2x 12-hole cupcake pan
Ingredients
White Chocolate Cupcakes
- 120 ml sunflower oil
- 250 grams granulated sugar
- 3 extra-large eggs
- 290 grams self-raising flour
- 1 teaspoon salt
- 270 ml whole milk
- 1 teaspoon vanilla extract
- 80 grams white chocolate
White Chocolate Buttercream
- 500 grams icing sugar
- 160 grams unsalted butter
- 1 teaspoon vanilla extract
- 45 ml whole milk
- 80 grams white chocolate
- white chocolate drops and blocks, for decorating
Instructions
White Chocolate Cupcakes
- Preheat the oven to 180°C (350°F) and line two cupcake trays with cupcake papers.
- Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2 minutes.
- Sift together the salt and flour and add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- In a jug combine the milk and vanilla, and slowly pour this into the cupcake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Roughly chop the white chocolate into small chunks and fold this through the cupcake batter using a rubber spatula.
- Fill the cupcake liners with the cupcake batter, ⅔ of the way up the liner. Bake for 12 – 15 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool.
White Chocolate Frosting
- In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
- In a jug combine the milk and vanilla, with the mixer's motor running at low speed slowly add the milk mixture. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
- Chop the white chocolate using a sharp knife and place it in a microwave-safe bowl. Heat in the microwave at 30-second increments until melted, stirring often.
- With the motor of the mixer running at medium-low speed, pour the melted white chocolate into the frosting. Continue pouring until it has all been added. Scrape down the bowl and beat again at medium-high speed.
- Fill a prepared piping bag with the frosting and pipe a swirl onto each cupcake. Decorate the top of each cupcake with a block of chocolate and chocolate drops. Enjoy!
