White Chocolate Cupcakes

Now that it's school holidays, I have all the time in the world to bake bake bake! At the moment, I have a cupcake obsession including trying varying flavours, fillings, icing, toppings, etc. I have been on the prowl for different recipes to combine and create unique cupcakes. Recipes are sourced in brackets.

I opted to fill my cupcakes with a strawberry coulis and top it off with some white chocolate icing!

Decorated with a Smiley Tiny Teddy & a slice of strawberry

** N.B.: Make White Chocolate Cupcakes AND Raspberry Filling simultaneously**

 

White Chocolate Cupcakes Recipe (gourmettraveller.com.au)

Serves 8

INGREDIENTS

125g solt unsalted butter

1/2 cup caster sugar

3 eggs

80g white chocolate, melted

3/4 cup plain flour

1 tsp baking powder

METHOD
Use an electric mixer, beat butter and sugar until light an fluffy, add eggs one at a time, beating well after each, then add white chocolate and stir to combine. Sift flour and baking powder over cake batter and fold in until combined. Line 12-hole (1.3 cup capacity) muffin tins with 8 paper cases, then divide mixture among cases and bake at 180C degrees for 20 minutes (**N.B.: At 15 minutes, pipe Raspberry Sauce Filling in centre of cupcake) or until cakes spring back when lightly pressed.

 

Raspberry Sauce Filling Recipe (bestrecipes.com.au)

INGREDIENTS

500g/2 punnets frozen raspberries

1/3 cup caster sugar

METHOD

Place frozen raspberries and sugar into a large non-stick frying pan. Stir to combine. Heat over medium heat until bubbling. Reduce heat and simmer for 5 minutes. Using a metal spoon, crush raspberries and pureed. Remove from heat and set aside to cool (At the 15-minute mark of cupcakes baking, pipe the filling in the centre of each cupcake).

White Chocolate Icing Recipe (creativegourmet.com.au)

 

INGREDIENTS

300g white chocolate, grated or buttons

1 tbl water

115g icing sugar

1 tsp vanilla essences

METHOD

Place the chocolate into a saucepan with the water. Stir until melted and then boil for 2 minutes. Cool. Sift the icing sugar and then add it to the chocolate with the vanilla essence. Mix together over a low heat until the icing sugar has dissolved. Use icing while still warm.