Classic Vanilla and White Chocolate Cupcakes22.5.2019
Dementia is set to be the 21st century’s biggest killer and affect 1 million by 2021. Each cupcake sold this Cupcake Day will help Alzheimer’s Society find a cure, improve care and offer help and understanding for people affected.
Whether you choose to celebrate on 13 June or mark the occasion another time in the month, there are no excuses not to get involved. Dust off your baking bowls, whip out your whisks and unite against dementia by signing up for Cupcake Day: cupcakeday.org.uk
- 110g butter, softened
- 110g caster sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- 110g self-raising flour
- 1-2 tbsp milk
- For the topping:
- 200g white chocolate
- 300g butter, softened
- 300g icing sugar, sifted
- 1-2 tbsp milk
- blue food colouring
- Preheat the oven to 180°C, 160°C fan, gas mark 4. Line a 12-hole muffin tin with paper cases.
- Cream together the butter and sugar in a bowl until pale. Beat in the eggs a little at a time. Beat in the vanilla extract.
- Fold in the flour, adding a little milk to give a dropping consistency. Spoon the mixture into the paper cases.
- Bake for 12-15 minutes, until golden. Cool on a cooling rack.
- To make the white chocolate butter icing, melt the white chocolate in the microwave then leave to cool slightly.
- Beat together the butter and icing sugar, adding a little milk to loosen. Stir in the cooled white chocolate.
- Divide the mixture in half and add blue colouring to one half. Spoon the two mixtures into separate small icing bags then place both of these into a larger icing bag with a star nozzle and pipe the cup cakes with both colours.