Cupcakes with white chocolate icing

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.