White Chocolate Creme Egg Cupcakes
These White Chocolate Creme Egg Cupcakes have a white chocolate chip sponge, white chocolate buttercream and are topped with a white chocolate Crème Egg.
Servings: 12 Cupcakes
Ingredients
For the White Chocolate Chip Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 100 g White Chocolate Chips
For the White Chocolate Buttercream
- 150 g Unsalted Butter
- 200 g White Chocolate (melted)
- 300 g Icing Sugar
- 3-4 tbsp Whole Milk (optional)
Decoration
- 6 White Chocolate Creme Eggs
- Sprinkles
Instructions
To Make the White Chocolate Chip Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the remaining ingredients and whisk until they are all combined.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the White Chocolate Buttercream
- Melt the white chocolate in the microwave for 20-second intervals stirring in between until it is completely melted and smooth. Leave to one side to cool.
- Beat the butter for 5-10 minutes until it is soft and supple. Add in the melted white chocolate and beat until completely combined.
- Add in the icing sugar and beat until all the ingredients are incorportated.
- If the buttercream is too thick add 1tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag and pipe it on top of the cupcakes
To Decorate
- Cut the Creme Eggs in half following the join line and add one half onto the top of each cupcake. Finish by adding some sprinkles.
Notes
- These cupcakes will last for 3+ days in an airtight container.