Cup­cakes with white choco­late ic­ing

Landscape (UK) - - In the Kitchen -

Makes 24

100g white choco­late, chopped 150g but­ter, soft­ened 150g caster sugar 3 small eggs 125g self-rais­ing flour 2 tbsp corn­flour 1 tsp vanilla ex­tract 150g un­salted but­ter, soft­ened 150g ic­ing sugar, plus ex­tra for dust­ing 24 ed­i­ble white vi­o­las Pre­heat the oven to 180°C/gas mark 4. Line two 12-hole mini cup­cake tins with pa­per cases. In a large mix­ing bowl, cream to­gether the but­ter and sugar un­til light and creamy. In a small bowl, beat the eggs, then fold into the mix un­til well blended. Sift in the flour and corn­flour. Fold in gen­tly, adding the vanilla ex­tract un­til just com­bined. Spoon the mix­ture into the pa­per cases and bake for 12-15 mins un­til golden and springy to the touch. Re­move to wire racks to cool com­pletely. To make the ic­ing, melt the choco­late in a heat­proof bowl placed over a half-filled saucepan of sim­mer­ing wa­ter, stir­ring oc­ca­sion­ally un­til smooth. Re­move from the heat and let cool to room tem­per­a­ture. In a bowl, beat the un­salted but­ter and ic­ing sugar un­til creamy. Fold in the melted choco­late, beat­ing in un­til smooth. Spread the top­ping over the cakes and leave to set. Sift over a lit­tle ic­ing sugar and dec­o­rate with an ed­i­ble flower be­fore serv­ing.

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