White Chocolate Cupcakes

Ingredients

• 100g butter or margarine
• 100g caster sugar
• 100g self-raising flour, sifted
• 2 eggs
• 1 teaspoon vanilla essence
• 1 teaspoon baking powder
• 2 tablespoons milk
• 100g white chocolate
• 3 tablespoons double cream
• 200g cream cheese
• 40g icing sugar, sifted

Make the white chocolate cupcakes

• Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.
• Using an electric whisk, food processor or wooden spoon, beat the butter or margarine and sugar until very light and fluffy.
• Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence.
• Carefully fold in the flour and baking powder if using.
• Thin the cake mixture with the milk.
• Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.
• Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the chocolate cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the chocolate cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.

• Make the white chocolate cream cheese icing

• Place the chocolate and double cream in the microwave until just melted - under a minute should do. Stir to combine and allow to cool slightly.
• Add the cream cheese and icing sugar.
• Using an electric whisk, food processor or wooden spoon, beat the mixture until combined
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• When the cakes are cool, drizzle some chocolate icing mixture over the top of each cupcake. These white chocolate cupcakes are best eaten on the day they are made.