vanilla cupcakes
with white chocolate frosting
- 125g unsalted butter, melted and cooled
- 1½ cups (225g) self-raising (self-rising) flour, sifted
- 1 cup (220g) caster (superfine) sugar
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- 2 eggs
- ½ cup (125ml) milk
white chocolate frosting
- ¾ cup (180ml) single (pouring) cream
- 375g white chocolate, grated or finely chopped
- 2 teaspoons vanilla bean paste
- Place the butter, flour, sugar, vanilla, baking powder, eggs and milk in a large bowl and whisk until well combined.
- Preheat oven to 160°C (325°F). Line 18 x ½-cup-capacity (125ml) muffin tins with paper cases. Spoon the cake mixture into the tins and bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to wire racks to cool completely.
- Place the cream in a small saucepan over low heat. Cook, stirring occasionally, until hot but not boiling. Place the chocolate in a large bowl and add the cream. Stir once to remove any chocolate from the base of the bowl and set aside for 2 minutes. Stir the ganache gently until just combined. Refrigerate until just cool.
- Add the vanilla and whisk until soft peaks form. Spoon the frosting into a piping bag fitted with a 1cm plain nozzle and pipe onto each cupcake to serve. Makes 18
Reader ratings (4.03) 
Susannah Kelly
This is the only recipe that has turned out soft and fluffy and has held there shape…...love it!! I used Donna’s vanilla buttercream to decorate…...yumo!!! At last ....thankyou
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