These are potentially the fluffiest, softest, most delicious cupcakes I have ever make, and will ever make. The icing is rich and delicious and not for the faint hearted.
Prep time – 30 minutes
Cooking time – 20-40 minutes
Makes 24 cupcakes
225g butter, at room temperature
2 cups caster sugar
3 free range eggs, at room temperature
3 tablespoons natural vanilla extract
Seeds of one vanilla pod
2 ½ cups plain flour
1 ½ tsp baking powder
½ tsp salt
1 cup milk
¼ cup cream
200g white chocolate, chopped
4 1/2 cups icing sugar
1. Preheat oven to 170c bake . Line 2 standard cupcake trays.
2.Sift the flour, baking powder and salt into a bowl, stir with a whisk and set aside.
3.Cream the butter and sugar with an electric beater until light and fluffy. Add the eggs, gradually beating on a medium speed between each egg. Add the Vanilla and beat for a further 15 seconds.
4.Add 1/3 of the flour mixture, then beat to combine. Add 1/3 of the milk. Repeat these steps until all of the flour and milk mixture is used up. The mix should be nice and smooth.
5. Spoon the batter into the cupcake liners ¾ full, and bake in middle of the oven for about 18 – 20 minutes. Cool the cupcakes in the tins for 10 minutes, then remove and cool completely on a wire rack before icing.
1.Melt White Chocolate and Cream together and leave to cool in the fridge for approximately 30 mins.
2.Slowly sift in Icing sugar.