They were really delicious. The white chocolate frosting wasn't as smooth as I would prefer but was really tasty. About the cake - light, fluffy with lovely crust. I used to bake them before, here is the recipe and we really enjoyed them. I think they worth to give them a try.
Ingredients for 12 -18 cupcakes:
- 100g butter
- 175g caster sugar
- 2 eggs (room temperature)
- 275g flour
- 2 tsp baking powder
- 100g white chocolate melted
- 125ml warmed milk
Preheat the oven to 170C. Line muffin tin with paper cases.
Put the butter and sugar into an electric mixer bowl and beat until pale and smooth.
Then add one egg at the time mixing continuously.
In a meantime warm up the milk to the body temperature, set aside. And melt down the white chocolate, set aside.
Sift the flour into a bowl with baking powder.
Set the mixer on low speed and add half portion of the flour and half of the milk. When mixed, pour in the melted chocolate and add remaining flour and milk. Mix until batter will have smooth and creamy texture.
Spoon the batter into prepared muffin tin. Fill them half full as they rise a lot while baked. Bake 20-25 minutes until skewer picked in the middle comes out clean. When ready transform to the wire rack to cool down.
In a meantime prepare the frosting.
Ingredients for frosting:
- 100g white chocolate
- 50g soft butter
- 250g mascarpone cheese
- 200g icing sugar
- 1 tsp vanilla extract
To get smooth texture frosting all the ingredients need to be in room temperature.
Melt the chocolate and set aside to cool down.
Place the butter and mascaropne into electric mixer bowl and beat them until smooth. Then add the icing sugar and beat well. Next add the vanilla extract. At last pour gently in the white chocolate beating continuously. Ready frosting is a little bit runny. Place it in the fridge to chill it.
After about an hour when cupcakes are cooled and frosting chilled you can decorate the cupcakes.
Enjoy !
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