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White Chocolate Cupcakes

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 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


  • 1.

    Preheat fan forced oven to 1600C.

  • 2.

    Prepare muffin tin and line with patty pans (cupcake cups).

  • 3.

    Place butter and water in a saucepan over medium heat until melted.

  • 4.

    Turn off the heat and add chocolate, stiring until the chocolate is melted and well combined. Leave to cool slightly.

  • 5.

    Sift plain flour and self-raising flour together into a bowl.

  • 6.

    Add sugar and salt. Mix well.

  • 7.

    Make a well in the centre.

  • 8.

    Pour the chocolate mixture in the centre of the well, then add vanilla and egg.

  • 9.

    Mix with a wooden spoon until well combined.

  • 10.

    Divide the mixture equally into 12 patty pans.

  • 11.

    Bake for 30 minutes or until cupcakes are golden brown.

  • 12.

    Remove cupcakes from the oven and allow to cool on a wire rack.

  • 13.

    Store in an airtight container in the fridge.

  • 14.

    Makes 18

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