Vanilla cupcakes with white chocolate frosting

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I know, cupcakes are so very 2010, but they’re still delicious (and I have a box full of cupcakes cases I need to use up). These are plain vanilla cupcakes made fromThe Hummingbird Bakery’s foolproof recipe topped with a cream and white chocolate frosting and some raspberries for fruitiness. My colleagues loved them and I was really glad I made them, as I rediscovered how fun piping is.

These were so scrumptious!

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Hummingbird Bakery’s vanilla cupcakes, makes 12

120 g plain flour

140 g caster sugar

1 ½ tsp baking powder

a pinch of salt

40 g unsalted butter, at room temperature

120 ml whole milk

1 egg

¼ tsp vanilla extract

For the frosting:

300 ml double or whipping cream

170 g good quality white chocolate

Decoration: fresh raspberries

 

Preheat the oven to 170°C.

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.

A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Chop the chocolate and place in a bowl. Bring the cream to the boil in a saucepan then pour into the chocolate. Stir until all melted. Leave to cool, keep in the fridge for a few hours. Whip with an electric whisk and pipe onto the cooled cupcakes. Decorate with raspberries.