This white chocolate cupcake recipe is a keeper, dress up or perfectly plain for any occasion.
Yield: 20
Prep Time: 30 mins
Cook Time: 30 mins
Difficulty Level: 1/5
Ingredients
- 250g butter, chopped
- 160g white chocolate, chopped
- 385g caster sugar
- 250ml milk
- 150g plain flour
- 150g self-raising flour
- 2 eggs, beaten lightly
- 2 teaspoons vanilla bean paste
- 40 small black jellybeans
- Ghost Frosting:
- 440g caster sugar
- 125ml water
- 1/2 teaspoon cream of tartar
- 6 egg whites
Steps
01. Preheat oven to 170 degrees
02. Line muffin pans with paper cases
03. Stir the butter, white chocolate, sugar and milk in medium saucepan over low heat until smooth — do not let it boil.
04. Transfer the mixture to a medium bowl; cool for 15 minutes
05. Whisk sifted flours into white chocolate mixture, then add eggs and vanilla. Drop 60ml of mixture into cases. Bake for about 25 minutes or until cooked when tested. Cool on wire racks.
Ghost Frosting
01. Combine sugar, water and cream of tartar in a medium saucepan; stir over low heat until the sugar dissolves. Bring to the boil; boil for 3-4 minutes or until syrupy. In the medium bowl of an electric mixer, beat the egg whites until soft peaks form.
02. Gradually pour in the hot syrup in a thin, steady stream, beating constantly until thick and glossy. Continue beating until mixture cools to room temperature.
03. Spoon ghost frosting into a large piping bag fitted with a 15cm plain nozzle. Pipe a swirl to resemble a ghost onto each cupcake. Position jellybeans onto each ghost to resemble eyes.