Ingredients:
- 250g unsalted butter, cubed
- 150g white chocolate, chopped
- 440g caster sugar
- 250ml milk
- 225g plain flour
- 75g self-raising flour
- 1 tsp vanilla extract
- 2 large eggs, lightly beaten
- 125g blackberries, halved, plus extra for decoration
Icing:
- 110g butter, softened
- 250g icing sugar
- 150g white chocolate, broken in to pieces
- 1 tsp vanilla extract
- 1 tbsp milk
Method:
- Preheat oven to gas mark 4/180°C/350°F and line a muffin tray with cupcake cases.
- Combine butter, chocolate, sugar, and milk in a saucepan and heat over a low heat, without boiling, stirring until smooth. Remove from the heat, pour in to a bowl, and allow to cool for about 15 mins.
- Using an electric whisk add the flours and then the vanilla essence and eggs and whisk until combined.
- Gently stir through the blackberries.
- Spoon the mixture in to the cases to about a third full and bake in the oven for 25-30 mins. The cakes should be a golden brown and have quite a crunchy top when fully baked.
- To make the icing, melt the chocolate over a pan of water. Remove from the heat once melted and allow to cool slightly.
- Use an electric whisk to beat the butter. Gradually add the icing sugar, beating well so that the mix is pale.
- Add the white chocolate and vanilla extract and mix in.
- If the mix hasn't come together well or needs to be a bit softer, add the milk and mix well.
- Once the cupcakes are fully cooled pipe on the icing and top with a blackberry.
These look amazing!
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