White Chocolate Cupcakes
Recipe by Paris Cutler
Demonstrated at the 2011 Melbourne Food and Wine Festival.
Ingredients
- 250g unsalted butter
- 220ml water
- 250g white chocolate buttons
- 300g plain flour
- 150g self-raising flour
- 330g caster sugar
- 1 tsp salt
- 1 tsp vanilla essence
- 2 eggs, lightly beaten
Method
- Preheat fan forced oven to 1600C.
- Prepare muffin tin and line with patty pans (cupcake cups).
- Place butter and water in a saucepan over medium heat until melted.
- Turn off the heat and add chocolate, stiring until the chocolate is melted and well combined. Leave to cool slightly.
- Sift plain flour and self-raising flour together into a bowl.
- Add sugar and salt. Mix well.
- Make a well in the centre.
- Pour the chocolate mixture in the centre of the well, then add vanilla and egg.
- Mix with a wooden spoon until well combined.
- Divide the mixture equally into 12 patty pans.
- Bake for 30 minutes or until cupcakes are golden brown.
- Remove cupcakes from the oven and allow to cool on a wire rack.
- Store in an airtight container in the fridge.
- Makes 18
Notes & Tips
