White Chocolate Cupcake - butter

Method

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