Tea & Friends

Today, my living room was filled to capacity with lovely mummas and their beautiful babies.  I whole-heartedly believe that homemade goodness is always better shared with wonderful friends alongside tea and energetic banter, and such was the case today.  These gorgeous white chocolate mud cupcakes went down a treat, with a few little people stealing nibbles and ending up with more than a little buttercream over their chubby chops!

Served alongside raspberry-jewelled dark chocolate brownies, my mud cupcakes are morning tea perfection. Creamy, luscious bites: these darlings will not disappoint and are worth every little bit of care and attention that goes into them.  Definitely for sharing with some special people.

White Chocolate Mud Cupcakes

250g unsalted butter

150g good quality white chocolate, chopped

2 cups caster sugar

1 cup milk

1/2 cup SR flour

1 1/2 cups plain flour

1 tsp vanilla extract

2 eggs, beaten lightly

Preheat over to 140 degrees. Melt butter, chocolate, sugar and milk together over a low heat. Continue stirring, without boiling, until smooth. Pour mixture into your mixing bowl and leave to cool. Whisk in sifted flours before mixing in vanilla and eggs. Share mixture into cupcake papers and bake for 45 mins or until springy when touched. A skewer will not come out clean with these cakes.

Allow to cool before frosting with White Chocolate Vanilla Buttercream.

White Chocolate Vanilla Buttercream

125g unsalted butter, softened

90g good quality white chocolate

1/2 tsp vanilla bean seeds (or extract)

1 1/2 cups icing sugar, sifted

Melted white chocolate in the microwave (use intervals of 40 seconds, stirring in between). Set aside to cool. Beat butter for 4-5 mins until very light in colour. Fold in cooled white chocolate so well combined. Stir through the vanilla before adding icing sugar. Once icing sugar is incorporated, beat on a high speed for 2-3 minutes.

F. x