White Chocolate Cupcake Recipe

Ingredients

 7 oz. White chocolate chips
 1 1/2 cup All-purpose flour
 1/2 cup Self-rising flour
 1 1/2 cup Sugar
 1 tsp. Vanilla essence
 1 cup Milk
 9 oz. Butter
 2 Eggs
Icing Ingredients
 2 cups White chocolate
 3/4 cup Heavy cream

Directions

1

Pre-heat oven to 325F.

2

In a heavy bottomed pan, heat the sugar, milk, butter and white chocolate. Stir everything together until its smooth. Make sure it doesn't boil. Let it cool for a while.

3

Once it cools down add the flour, vanilla essence and eggs. Whisk it until becomes smooth. Pour them into lined cupcake molds and bake for up to 40 minutes or until the cupcakes are done. Insert a skewer to check if the cake has baked on the inside. Remove from oven and let it cool.

Icing Directions
4

Boil the heavy cream in a pan. Pour it on top of the white chocolate and stir until all the white chocolate melts. Refrigerate until it reaches spreadable consistency. Spread over completely cooled cupcakes.

Ingredients

 7 oz. White chocolate chips
 1 1/2 cup All-purpose flour
 1/2 cup Self-rising flour
 1 1/2 cup Sugar
 1 tsp. Vanilla essence
 1 cup Milk
 9 oz. Butter
 2 Eggs
Icing Ingredients
 2 cups White chocolate
 3/4 cup Heavy cream

Directions

1

Pre-heat oven to 325F.

2

In a heavy bottomed pan, heat the sugar, milk, butter and white chocolate. Stir everything together until its smooth. Make sure it doesn't boil. Let it cool for a while.

3

Once it cools down add the flour, vanilla essence and eggs. Whisk it until becomes smooth. Pour them into lined cupcake molds and bake for up to 40 minutes or until the cupcakes are done. Insert a skewer to check if the cake has baked on the inside. Remove from oven and let it cool.

Icing Directions
4

Boil the heavy cream in a pan. Pour it on top of the white chocolate and stir until all the white chocolate melts. Refrigerate until it reaches spreadable consistency. Spread over completely cooled cupcakes.

White Chocolate Cupcake Recipe
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