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1
Method.
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Make the white chocolate cupcakes.
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Preheat the oven to 180C (Electric oven | Electric fan oven 160C | Gas Mark 4) and place 12 paper cases into a muffin tin.
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4
Using an electric whisk, food processor or wooden spoon, beat the butter or margarine and sugar until very light and fluffy.
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Add the eggs one at a time, beating each one in well before adding the next.
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Add the vanilla essence.
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Carefully fold in the flour and baking powder if using.
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Thin the cake mixture with the milk.
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Alternatively, you can mix the ingredients together using a food processor.
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Use the pulse button to mix together in between adding the ingredients in the order above.
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Bake in the oven for 10 - 20 minutes.
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After 10 minutes, check to see if the chocolate cupcakes are ready by inserting a cocktail stick into one of the cupcakes.
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If it comes out dry then the cupcakes are done.
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If not, then back in the oven for a few minutes more.
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Don't overcook the chocolate cupcakes otherwise they will dry out.
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Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.
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Make the white chocolate cream cheese icing.
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Place the chocolate and double cream in the microwave until just melted - under a minute should do.
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Stir to combine and allow to cool slightly.
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Add the cream cheese and icing sugar.
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Using an electric whisk, food processor or wooden spoon, beat the mixture until combined.
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When the cakes are cool, drizzle some chocolate icing mixture over the top of each cupcake.
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These white chocolate cupcakes are best eaten on the day they are made.
