Ingredients
Directions
Pre-heat oven to 325F.
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.
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.
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
Directions
Pre-heat oven to 325F.
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.
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.
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.
