White Chocolate Cupcakes

Name: White Chocolate Cupcakes
Ingredients: 8 tbsp (1 stick) butter, coarsely chopped; 2 1/2 oz white chocolate, chopped coarsely; 1 cup sugar; 1/2 cup milk; 1/2 cup flour; 1/2 cup self-rising flour; 1 None egg; 4 oz white chocolate, for garnish; None None FOR THE WHITE CHOCOLATE GANACHE; 1/2 cup heavy cream; 12 oz white chocolate, chopped coarsely

11 ingredients

6 steps

Ingredients

8 tbsp (1 stick) butter, coarsely chopped
2 1/2 oz white chocolate, chopped coarsely
1 cup sugar
1/2 cup milk
1/2 cup flour
1/2 cup self-rising flour
1 None egg
4 oz white chocolate, for garnish
None None FOR THE WHITE CHOCOLATE GANACHE
1/2 cup heavy cream
12 oz white chocolate, chopped coarsely

Directions

1

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
2

Stir the butter, chocolate, sugar and milk in a small saucepan on low heat until smooth. Transfer to a medium bowl and cool for 15 mins.
3

Whisk the sifted flours into the chocolate mixture, then whisk in the egg. Divide among muffin cups.
4

Bake for about 30 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5

For the white chocolate ganache, bring the cream to a boil in a small saucepan. Remove from the heat. When the bubbles subside, add the chocolate and stir until smooth. Cool for 15 mins. Spread the cooled cupcakes with ganache.
6

Run the vegetable peeler down the side of the white chocolate to make the curls. Garnish the cupcakes with chocolate curls.