Hey beaut's!
Easter is fast approaching so obviously that gives me an excuse to get in the kitchen and get my bake on again, so today I decided to do some white chocolate chip cupcakes with white chocolate buttercream and finished them off with some mini eggs, definitely the perfect chocolaty Easter treat.
What You Need - Cupcakes
– 165g Unsalted Butter at room temperature
– 115g Caster Sugar
– 3 Eggs
– 165g Self-Raising Flour
- 1tsp Vanilla Extract
– 2tbsp Milk
– 100g White Chocolate Chips
What You Need - White Chocolate Buttercream Frosting
– 125g Unsalted Butter at room temperature
– 300g Icing Sugar
– 1 Large Bar of White Chocolate, melted
- Food Colour Gels (optional)
- Mini Eggs
How To
1) To make the cupcakes Pre-Heat your oven to 180C/160 Fan/350F/Gas Mark 4 and line a cupcake/muffin tin with 12 cupcakes cases.
2) In a bowl, beat the butter with the caster sugar until it's light and fluffy and then add in the eggs, vanilla and self-raising flour and mix until well combined. If the mixture is too stiff you can add a little bit of milk a tablespoon at a time to get a smooth light consistency which is what I did. Finally stir in your white chocolate chips until they are even through the batter.
3) Spoon the mixture into the cupcake cases then bake in the oven for 15-20 minutes until they’re baked through and they are springy to touch.
4) To make the white chocolate buttercream firstly melt you large bar of white chocolate then set aside to completely cool, then beat the butter with an electric whizzer for a couple of minutes until it starts to go pale and fluffy then gradually add in the icing sugar and beat again for a few minutes, then add in your large melted bar of white chocolate to the buttercream and continue mixing along with food colouring of your choice. If you find your icing is slightly stiff once you add in your melted chocolate just mix in a small amount of milk to loosen it up a bit.
5) To decorate the cupcakes I just pipped on the buttercream, then I grated a little bit of chocolate onto each cupcake (white chocolate would be better for this but I had run out so I used milk chocolate instead) and the I finished them off with some Cadbury Mine Eggs to give them an Easter twist.
These where so yummy and really easy to make, and I think they look and taste prefect for Easter because not only is the buttercream in pretty pastel shades and decorated with mini eggs but the sponge and the buttercream both contain chocolate, yummy!
What will you be baking this Easter beaut's? I'd love to know!
Easter is fast approaching so obviously that gives me an excuse to get in the kitchen and get my bake on again, so today I decided to do some white chocolate chip cupcakes with white chocolate buttercream and finished them off with some mini eggs, definitely the perfect chocolaty Easter treat.
– 165g Unsalted Butter at room temperature
– 115g Caster Sugar
– 3 Eggs
– 165g Self-Raising Flour
- 1tsp Vanilla Extract
– 2tbsp Milk
– 100g White Chocolate Chips
What You Need - White Chocolate Buttercream Frosting
– 125g Unsalted Butter at room temperature
– 300g Icing Sugar
– 1 Large Bar of White Chocolate, melted
- Food Colour Gels (optional)
- Mini Eggs
How To
1) To make the cupcakes Pre-Heat your oven to 180C/160 Fan/350F/Gas Mark 4 and line a cupcake/muffin tin with 12 cupcakes cases.
2) In a bowl, beat the butter with the caster sugar until it's light and fluffy and then add in the eggs, vanilla and self-raising flour and mix until well combined. If the mixture is too stiff you can add a little bit of milk a tablespoon at a time to get a smooth light consistency which is what I did. Finally stir in your white chocolate chips until they are even through the batter.
3) Spoon the mixture into the cupcake cases then bake in the oven for 15-20 minutes until they’re baked through and they are springy to touch.
4) To make the white chocolate buttercream firstly melt you large bar of white chocolate then set aside to completely cool, then beat the butter with an electric whizzer for a couple of minutes until it starts to go pale and fluffy then gradually add in the icing sugar and beat again for a few minutes, then add in your large melted bar of white chocolate to the buttercream and continue mixing along with food colouring of your choice. If you find your icing is slightly stiff once you add in your melted chocolate just mix in a small amount of milk to loosen it up a bit.
5) To decorate the cupcakes I just pipped on the buttercream, then I grated a little bit of chocolate onto each cupcake (white chocolate would be better for this but I had run out so I used milk chocolate instead) and the I finished them off with some Cadbury Mine Eggs to give them an Easter twist.
What will you be baking this Easter beaut's? I'd love to know!
