Quick & Easy

White chocolate cupcakes

white chocolate cupcakesWoman's Day
12 Item
15M
25M
40M

Ingredients

White chocolate ganache

Method

1.Preheat oven to 180°C. Line a 12-hole muffin pan with paper patty cases. In a large bowl, using an electric beater, cream butter and sugar together until light and fluffy. Beat in vanilla.
2.Add eggs one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Fold in choc bits. Spoon mixture into paper cases until 2/3 full.
3.Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
4.Combine chocolate and cream in a heatproof bowl. Heat over a saucepan of simmering water, stirring until chocolate has melted. Spread over cold cakes. Decorate with fairy floss.

We used a standard muffin pan – if you use mini muffin pans the mixture will make about 24. Reduce cooking time to 15 minutes Persian fairy floss (pashmak) is available from specialty and Middle Eastern food stores.

Note

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