Cupcakes with white chocolate icing

Baby A had chicken pox for about a week so on Monday we spend all day at home. Every time we stay home Kara wants to bake with mummy. she asked for cupcakes but without the creamy icing. Yes she’s a strange child that doesn’t like things that are too sweet. And believe me my butter icing has half the sugar that’s usually in normal cupcakes.
But then I found some white cooking chocolate in the cupboard and decided to melt it and put it on top of the cupcakes.
But without further ado here is the recipe.

Ingredients for about 12 buns:
175g unsalted butter, softened
175g caster sugar
3 large free-range eggs
175g self-raising flour
1tsp vanilla extract

Ingredients for topping:
150g of cooking white chocolate
A knob of unsalted butter

Preheat the oven at 180 C and start preparing the cakes composition.
Using an electric mixer mix the butter, sugar ,vanilla extract and flour.
Beat the eggs with a fork in a separate bowl.
Add the beaten eggs slowly into the bowl as you are mixing.
Using a large spoon place equal amounts of mixture into the 12 cupcake cases. Put the cupcakes into the oven and bake for 15 to 20 minutes.
Check on them after 15 minutes, they should be firm to touch.
(You can also test by popping a skewer into the middle of the cupcake, it should come out clean).
If not ready, leave them in for a further five minutes.
Remove from the oven and leave to cool.

While the cakes are cooling melt the chocolate in the microwave or in a bowl on top a pan with boiling water. When the chocolate is melted add in the butter.
Mix so that the butter melts as well. let the mixture cool but not too much. The chocolate still needs to be runny enough to pour on top of the cupcakes.
If you consider that the chocolate is ok pour on top of the buns and then let your children add the favourite sprinkles.

They are yum and not sweet at all! Next I want to use dark or milk chocolate.


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