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Looking for a great new cupcake recipe? ? Try our White Choc and Cinnamon Cupcakes recipe. This dessert recipe pairs with Champagne and Sparkling Wine. Enjoy! #dessert recipes #cupcake recipes
White Choc and Cinnamon Cupcakes
Servings12 servings
Prep Time12 minutes
Cook Time20 minutes
Ingredients
- 2each eggs
- 4oz buttersoftened
- 1cup superfine sugar
- 1/2cup milk
- 2cups self-raising floursifted
- 1teaspoon vanilla extract
- 3 1/2oz white chocolatechopped
- 1teaspoon ground cinnamon
Topping
- 3 1/2oz white chocolatecoarsely grated
- 1 1/2cups powdered sugar
- 4oz buttersoftened
- 1/2cup heavy cream
- 1teaspoon cinnamon
- grated white chocolateto decorate
Instructions
- Preheat the oven to 160C/325F. Line a 12-cupcake pan with cupcake papers. In a medium-sized bowl, lightly beat the eggs add butter and sugar, mix until light and fluffy.
- Add milk, flour, vanilla and cinnamon and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy. Add white chocolate and stir to combine.
- Divide the mixture evenly between the cup cakes. Bake for 18-20 minutes until risen and firm to touch. Cool for a few minutes and transfer to a wire rack. Let cool completely before icing.
Topping
- Combine 100g of the white chocolate with 1 tablespoon of butter in a medium-sized saucepan over medium heat. As the mixture begins to melt, add the cream slowly, reduce heat to low, stirring constantly, until mixture thickens. Remove from heat and cool.
- Combine butter, powdered sugar and cinnamon and mix with a wooden spoon. Beat with the spoon until light and fluffy. Spread icing on the cupcakes and decorate with grated white chocolate.
Recipe Notes
Pairs with Champagne and Sparkling Wine.
The post White Choc and Cinnamon Cupcakes appeared first on Chef Vivant Recipe and Wine Pairing Blog.
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