Until recently, I always swayed more to milk or dark chocolate. Now I don’t know what’s happened but I’ve become completely obsessed with white chocolate. I’m honestly not sure where that’s come from but I cannot get enough of it! So much so that I can no longer buy the 200g bars from Asda because once that bad boy is open, there’s no stopping me! I had to, therefore, find a way of adding this white chocolatey goodness to some of my latest cupcake creations. Well, they did not disappoint. Of course, I had to add some edible glitter, because, why not (insert cheesy grin gif)
Anyway, onto the recipe. If you (like me), are currently obsessed with white chocolate, cake, or delicious sweet treats in general, give these a go!
Ingredients – Cake
- 200g butter
- 200g caster sugar
- 2 tsp vanilla essence
- 4 eggs
- 200g flour
- 2 tsp baking powder
- 70g white chocolate chips
Ingredients – Buttercream
- 160g butter
- 1 1/2 tsp vanilla essence
- 400g icing sugar
- Edible glitter to decorate
Pre-heat the oven to 170 degrees (fan).
Cream the butter and sugar.
Add the eggs and vanilla essence and whisk together.
Sift the flour and baking powder then fold into the mixture.
Fill 12 cupcake cases with the cake mixture (up to 2/3rds full) and bake for 15-20 minutes (mine took 17 minutes).
Check the cakes are fully cooked through with a cake tester. Once cooked remove from the oven and allow to cool.
Whilst the cakes are cooling make the buttercream.
Whisk the butter for at least 5 minutes. Add the vanilla essence and whisk for a further minute.
Sift the icing sugar in 4 stages (approx. 100g at a time) and whisk into the butter after each addition.
Tip: If your buttercream feels a little stiff, add 1-3 tbsp. of milk, one at a time to check for changes in consistency.
Pipe the buttercream onto each cupcake using a nozzle of your choice. I used Wilton No. 2D to create a rose effect. Finish by sprinkling as much or as little edible glitter on top as you like.