White Chocolate Cupcakes

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Get it on Google Play


100g unsalted butter, softened

½ cup sugar

1 teaspoon vanilla essence

2 large free-range eggs

1½ cups flour

1 teaspoon baking powder

½ cup milk

¾ cup cocoa powder

1 cup boiling water

1½ cup icing sugar mixture

100g butter, softened

120g white chocolate, chopped

¼ cup thickened cream

5 table spoon, raspberry jam


1. Preheat oven to 180°C. Line a 12-hole muffin tin with cupcake papers and set aside.

2. Sift together flour and baking powder in a bowl. Mix cocoa and boiling water together until smooth and allow to cool completely.

3. In a mixing bowl, beat butter and sugar until creamy then stir in vanilla. Add one egg and beat for one minute, then add the second egg and beat in again for another minute.

4. Add flour mixture and stir until combined. Add milk and cocoa mixture then beat entire mixture until smooth. Fill cupcake papers 3/4 full and bake for 13-15 minutes. Stick a butter knife into a cupcake. If it comes out clean, the cupcakes are ready. Remove and cool on a wire rack.

5. To make icing, beat together the softened butter and icing sugar until creamy. In a saucepan, bring the cream to a simmer and whisk in white chocolate until smooth and shiny, then allow to cool completely. Using a piping bag full of the frosty cream. Once cool, whisk white chocolate mixture with the raspberry jam and icing sugar mixture and dress the cupcakes.

6. Also you can add raspberries on the middle of each piece, to decorate your cupcakes.

Bon Appetit!

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