I am a huge fan of Chocolate cake unlike my better half, and he of the white cake unlike me.Much like Lily and Marshall’s olive theory….;)
Nevertheless, I thought it would be better to make cupcakes than an entire cake for my dear hubby as he wanted to take them to his work place.These cupcakes have a rich buttery flavor and a smooth and velvety texture.Very classy topped with a white frosting or a fruity buttercream of your choice.
It makes about 14 cupcakes however I was left with only 8 to frost with white chocolate ganache as they all disappeared from the wire rack……into my hubby’s tummy. 🙂
Egg whites from 3 eggs
Full cream milk 150 ml
vanilla extract 1 tsp
all purpose flour 200 g
caster sugar 200 g
Baking powder 1 tsp
Salt a pinch
Unsalted butter 125 g
White chocolate ganache
Heavy cream(30% fat) 125 g
White chocolate 300 g, chopped
Preheat the oven to 180°C. Line muffin tray with cupcake liners.
Whisk egg whites, 3 tbsp extract and vanilla extract in a bowl.
In a separate mixing bowl, combine the dry ingredients and mix well.
Add the butter and remaining milk to the dry ingredients and beat with an electric mixer on low speed until well incorporated.
Increase the speed of the mixture and gradually add the egg white mixture.The resultant batter should be smooth.
With the help of an ice cream scoop, scoop out the batter and fill the cupcake liners until three-quarters full.
Bake for 20 minutes.Remove from the oven and let cupcakes sit in the tray for 5 minutes.
Remove cupcakes from the tray and place on a wire rack to cool completely before frosting.
White Chocolate Ganache:
Heat heavy cream in a saucepan and bring to a slow boil.
Reduce heat and using a whisk, stir in the white chocolate until it melts into the cream.Remove from heat and leave to cool in the pan.
You can chill until needed in a bowl covered with cling wrap.
Assemble the cupcakes :
Spoon the chocolate ganache into a piping bag and and pipe the cupcakes or spread over the top using a spoon.
Refrigerate until ready to serve.