For the recipe White Chocolate Cupcakes
|12||Dr. Oetker Muffin Cases|
|110 g||Butter or Margarine (4 oz)|
|110 g||Caster Sugar (4 oz)|
|75 g||Self-Raising Flour (3 oz) Sieved|
|3 ml||Dr. Oetker Madagascan Vanilla Extract (2-3 drops)|
|75 g||Butter Softened|
|175 g||Icing Sugar|
|40 g||Dr. Oetker 26% White Chocolate|
|about 50 g||Dr. Oetker 72% Extra Dark Chocolate for the Chocolate Curls|
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.
Place spoonfuls of the mixture into the Baking Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
To make the chocolate icing, place the softened butter into a bowl. Sieve in the icing sugar and whisk until smooth.
Place the Chocolate into a separate bowl over a pan of gently simmering water. Don't let any water into the chocolate or allow the hot water to touch the bowl. Stir frequently until melted.
Add the melted chocolate to the butter and sugar and stir until smooth and silky. Spread the icing over the cupcakes and leave to set.
To make handmade chocolate curls, over a pan of barely simmering water melt the Dark Chocolate in a heatproof bowl.
On a non-stick surface or marble slab, pour out the Dark Chocolate. Using a spatula spread the Chocolate around thinly over one half of the surface. Allow to cool but not completely set.
With a spatula or knife, scrape the Chocolate towards you creating shavings and curls. Use these for decoration on your cupcakes.
|Per Serving||Per 100 g / ml|