Quick & Easy

White chocolate cupcakes

white chocolate cupcakesWoman's Day
12 Item


White chocolate ganache


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.


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