My team at work has introduced a new Friday routine, whereby we take turns to cook for one another. The two colleagues before me in the rota both brought in shop-bought cakes, but I actually find that works out more expensive than doing it myself. Money I’d rather spend on other things than work!
The only common crowd pleaser seems to be chocolate, but we live on a diet of Pret brownies as it is so it needed to be white chocolate to really stand out. These white chocolate cupcakes are cheap and easy to make, went down well with everyone and looked good with next to no effort, thanks to Sainsbury’s awesome new writing icing.
3 medium eggs
(Weigh these and use that weight for the other ingredients. Mine weighed 210g)
210g plain flour
210g light muscovado sugar
200g butter (just slightly less than the egg weight, because of the creamy chocolate)
150g white cooking chocolate, diced into small chunks
5ml baking powder
5ml vanilla extract
For the icing
400g icing sugar
150g softened butter
5ml vanilla extract
splash of water
Icing pens to decorate, or grated white chocolate
- Pre-heat oven to 180 degrees. In a large mixer, cream together the butter and sugar until fluffy, then crack in the eggs and beat again.
- Stir in the vanilla extract and baking powder, then sift in the flour and mix until well combined.
- Finally, stir in the chocolate chunks.
- Line a muffin pan with 12 large cases and fill each case to about 2/3 deep with the batter.
- Bake in the middle shelf of the oven until risen and golden - about 20 minutes or so. Some of the chocolate may bubble out of the top, but this will harden as it cools.
- Leave the cakes to cool in the tin for ten minutes, then turn onto a wire cooling rack for about an hour, until completely cold.
- While they cool, clean the mixing bowl and mixer to make the icing.
- Sieve the icing sugar into the bowl then add the softened butter in small chunks. Blend with an electric beater until well combined - the mixture will be stiff.
- Add the vanilla extract, then just the tiniest dash of water to loosen the mix. At first it will remain stiff, but it will go smooth very quickly so resist the urge to add more water too soon.
- If the cakes have risen in the middle, slice off the bulge by gently cutting across with a serrated knife.
- Using a palette knife or butter knife, spread the icing evenly over the top of each cake. Keep up cup of hot water handy for dunking the knife, so that the icing doesn’t stick to it.
- Decorate with icing pens, or a sprinkle of grated white chocolate in the middle of each cake.