Valentines day is coming up and I made these cute little mini cupcakes with white chocolate frosting
for the occasion. I am not the best on piping and decorating cupcakes I must admit.
But I try and these did not turn out to shabby. The recipe for the cake batter I got from Hummingbird Bakery in London.
for the occasion. I am not the best on piping and decorating cupcakes I must admit.
But I try and these did not turn out to shabby. The recipe for the cake batter I got from Hummingbird Bakery in London.
White chocolate cupcakes
24 mini/12 regular
1 cup all-purpose
2/3 cup + 1 tbsp granulated sugar
1 ½ tsp baking powder
a pinch of salt
1.4 oz unsalted butter, at room temperature
1/2 cup whole milk
1 egg
1/2 tsp vanilla extract
Preheat the oven to 180°C. Line a 12 non- stick muffins tin with paper cups.
Put flour, sugar, baking powder, salt and butter in a electric mixer with a paddle attachment.
Beat on slow speed until you get a sandy/crumby consistency and everything is combined.
Whisk the egg, vanilla extract and milk together in a separate bowl for a few seconds, then pour into the flour
mixture and continue beating until just incorporated.
Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake for 18-20 minutes, until light golden
and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
White chocolate buttercream
4 1/2 oz unsaltet butter, softened
7 oz icing sugar, sifted
2 oz white chocolate, melted
Melt chocolate over water bath.
Cream butter in a bowl with an electric handmixer.
Slowly add the icing sugar and mix until creamy and smooth.
Add chocolate and mix well.
Use a piping bag with a nozzle of your choice and pipe the frosting onto the cupcakes.
24 mini/12 regular
1 cup all-purpose
2/3 cup + 1 tbsp granulated sugar
1 ½ tsp baking powder
a pinch of salt
1.4 oz unsalted butter, at room temperature
1/2 cup whole milk
1 egg
1/2 tsp vanilla extract
Preheat the oven to 180°C. Line a 12 non- stick muffins tin with paper cups.
Put flour, sugar, baking powder, salt and butter in a electric mixer with a paddle attachment.
Beat on slow speed until you get a sandy/crumby consistency and everything is combined.
Whisk the egg, vanilla extract and milk together in a separate bowl for a few seconds, then pour into the flour
mixture and continue beating until just incorporated.
Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake for 18-20 minutes, until light golden
and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
White chocolate buttercream
4 1/2 oz unsaltet butter, softened
7 oz icing sugar, sifted
2 oz white chocolate, melted
Melt chocolate over water bath.
Cream butter in a bowl with an electric handmixer.
Slowly add the icing sugar and mix until creamy and smooth.
Add chocolate and mix well.
Use a piping bag with a nozzle of your choice and pipe the frosting onto the cupcakes.
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