A sweet treat that stands out from the rest. These delightful butter cupcakes with white chocolate are sure to impress with their appearance and flavor.
Ingredients
For the Cupcakes
- Milk – 120 ml
- Vanilla extract – 1 teaspoon
- Butter – 120 g
- White chocolate – 70 g
- All-purpose flour – 120 g
- Baking powder – ½ teaspoon
- Baking soda – ¼ teaspoon
- Sugar – 120 g
- Salt – a small pinch
- Egg – 1, beaten
For the Mascarpone Frosting
- Mascarpone cheese – 150 g
- Powdered sugar – 50 g
- Lemon juice – 2 tablespoons
Decoration (optional)
- Decorations (such as sprinkles or marzipan flowers) or chopped walnuts
Preparation
To prepare, preheat the oven to 160°C (325°F). Line a 6-cup muffin tin with 125 ml paper liners or use a disposable cupcake stand with liners.
In a small saucepan, combine the milk, vanilla extract, butter, and broken pieces of white chocolate. Heat over low heat, stirring until the ingredients melt and combine into a smooth mixture. Allow to cool.
Sift the flour with the baking powder and baking soda, and mix with the sugar and salt. Gently fold the sifted dry ingredients into the cooled butter mixture, then mix in the beaten egg.
Divide the batter among the 6 cupcake liners, filling each about 1-2 cm from the top to allow for rising. Bake for 25-30 minutes, or until the cupcakes are risen, golden brown, and a toothpick inserted into the center comes out clean. Cool in the liners.
For the mascarpone frosting, mix the mascarpone cheese with powdered sugar and lemon juice until smooth. Spread the frosting over the cooled cupcakes and decorate with your choice of decorations or chopped walnuts. You can refrigerate the cupcakes if desired.
