The kids in the family I work for seem to be currently obsessed with white chocolate anything. So the other afternoon, myself and the 7-year-old created these. (She, I must point out, is DEEPLY into sugar and went quite to town in the toppings.) I’d say normally this recipe would be for 24 cupcakes, but she was also somewhat over-enthusiastic with her spooning of the mix and we ended up with 18 generous cupcakes. The decorations were fairly excessive also. Fun fun fun!
Afterwards, I was informed by all small people subsequently effected by this batch that I could, indeed, make them again!
Next time, I shall try them with gluten free flour and see how they go.
180 g white eating chocolate, chopped
250 g unsalted butter, chopped
1 c of sour cream or crème fraiche
( or ½ ½ sour cream/yoghurt as I did)
1 ¼ c caster sugar
1 ½ t vanilla essence
1 ¾ c flour
1 c self-raising flour
¾ cup icing sugar
125 g white eating chocolate, melted
125 g butter, softened
Lemon zest of 1 lemon (optional)
Preheat your oven to 160 C.
Line 2 x 12 hole muffin cases w foil or paper cases.
Put chocolate, butter, sour cream and sugar in a saucepan and heat while stirring, over a low heat until melted and well combined for 4 mins.
Set aside and cool for at 15 mins.
Add vanilla essence and eggs and mix gently to combine.
Sift flours together in a separate bowl.
Add about ¼ of the chocolate mixture and stir until smooth. Continue adding choc mixture, folding gently until all is combined, a bit at a time.
Spoon your mix into cupcake cases.
Bake for 25-30 minutes or until cakes spring back lightly when touched, and are golden in colour.
Remove from oven and cool for 5 mins, before transferring to wire racks to cool completely.
In a mixing bowl, beat butter and sugar together until fluffy and pale, finally stir in melted chocolate until smooth.
Ice cakes, decorate as you like and demolish!