White Chocolate Vanilla Cupcakes Recipe

Method

1.Whisk butter and sugar together with an electric whisk until light and fluffy.
2.Melt the white chocolate very gently on a low power microwave setting for 1 minute or until just liquid. (Keep checking as white chocolate easily overheats and burns).
3.Add the melted chocolate and the remaining cake ingredients to the creamed butter and sugar and whisk for 1 minute until combined.
4.Spoon cake batter into muffin cases resting in muffin trays. Bake until golden and the mixture is just firm to the touch. Leave to cool and prepare icing.
5.Beat icing ingredients together until light and fluffy. Either smooth onto cup cakes or pipe into a spiral. Top with chocolate buttons or suitable decorations.


*Gluten Free Wheat Free option:
Use 200g/7oz Glutafin Gluten Free Wheat Free Multipurpose White Mix and 2 Large eggs (not medium)

Chocolate cup cakes: Replace white chocolate with 70% cocoa dark chocolate and add 1 x 15ml tbsp cocoa powder. Either decorate with vanilla icing (as above) or add 2 x 15ml tbsp cocoa powder to the icing ingredients for chocolate icing.

Mocha cup cakes: Replace white chocolate with 70% cocoa dark chocolate and add 1 x 5ml tsp coffee dissolved in 2 x 5ml tsp boiling water. Either decorate with vanilla icing (as above) or omit vanilla and add 2 x 5ml tsp coffee powder dissolved in 1 x 15ml tbsp boiling water to chocolate icing ingredients for mocha icing. Decorate with a walnut half or other suitable decoration.

To freeze:
Suitable for home freezing. Store in an airtight container and freeze for up to a month.