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White Chocolate Cupcakes
Demonstrated at the 2011 Melbourne Food and Wine Festival.
250g unsalted butter
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
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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.
Notes & Tips