Wednesday, 21 August 2013

White chocolate and blueberry cupcakes

I made these the other day with the excuse of "I really want to test out my new Wilton piping set". That's an excellent excuse, right? Once again I used the trusty base found from (FIN).

The recipe:

150 g            margarine (or butter if you prefer, I don’t)
1 ½ dl           regular sugar
2                   eggs
3 ½ dl           flour
2 tsp             baking powder
A splash       milk (up to 1 1/2 dl)
130 g            white chocolate
to taste         blueberries (I used a lot)

Makes about 12 or so depending on the size you prefer.

Cream together the margarine and the sugar. Add in the eggs one at a time making sure the first one is well combined before the second one goes in. Mix well and add in your dry ingredients. Don’t over mix only enough to have a silky smooth batter. Sifting the dry ingredients helps a lot. Mix in the milk. Use the milk as much as you think you need. Fold in the white chocolate and blueberries in that order. Bake in a 200 - 225 °C oven for about 12 minutes. Rotate mid-baking if needed. Allow to cool complitely before frosting.


125 g            softened butter
125 g            white chocolate melted and cooled
250 g            powdered sugar

Cream together half of the sugar with the butter. Add in the chocolate and after mixing well the rest of the sugar. Mix until the frosting is smooth. You may need more or less sugar depending on the circumstances in your kitchen.

And here's what I got:

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