White Chocolate And Buttermilk
Indulge in these decadent white chocolate cupcakes topped with a luscious and creamy icing that will satisfy your sweet cravings. These moist and fluffy treats are perfect for any occasion, adding a touch of elegance and sweetness to your day.
— Constant Cookbook
Ingredients
- 6 Eggs
- 4 Cups Butter
- 2 Cups Castor Sugar
- 1 Cup Buttermilk
- 3 Cups SR flour
- 2 tsp Vanilla Extract
- 300g White Chocolate Drops
- 2/3 Cup Thickened Cream
Instructions
- Preheat oven to 160 degrees celcius. Line a cupcake trey. In a medium sized bowl lightly beat eggs add butter and sugar, mix until light and fluffy.
- Add buttermilk, flour and vanilla, stir to combine. Beat with electric mixer until light and creamy. Divide mixture evenly into cupcake papers.
- Bake for 18-20 minutes until risen and firm to touch. Allow to cool and transfer to airer.
- ICING:
- Combine chocolate and butter into a medium sized saucepan over medium heat. As mixture begins to melt add cream slowly. Reduce heat to low, stirring constantly until the mixture thickens.
- Remove from head and cool. Apply to cupcakes.
Yield
Makes 24
Comments
No comments found.