Saturday, February 20, 2010

double whites cupcake

this recipe had been calling me several times..
the white chocolates is sleeping for quite sometimes..

but i need strong reasons
to bake this cupcakes

this morning the nieces called
they are heading back to their colleges

time to head for this recipe!
time to wake up the white choc!

  • 3eggs
  • cup butter (225gm) - softened
  • 1cup castor sugar
  • 1/2cup milk
  • 1.5cups self raising flour
  • 3oz white chocolate - grated
  • 1tsp vanilla extract
  1. grate the white chocs
  2. preheat oven to 160Celcius & line muffin pan with papercups
  3. lightly beat the eggs. add butter. add sugar. mix till light & fluffy
  4. add milk. sift flour into the batter, gradually.
  5. add vanilla & white chocs. mix well until light & creamy.
  6. pour mixture into papercups. bake for 25mins.
  • 3oz white chocolate
  • 1tbs butter
  • 1/3cup heavy cream
  1. combine choc & butter in a double boiler
  2. as the mixture begins to melt, add the cream slowly & reduce to low heat
  3. stir constantly until mixture thickens
  4. spread evenly onto cooled cupcakes with a teaspoon
this recipe is adapted from cupcake creations (
it should yield 12cuppies but i got 12 standard cuppies & 12 small cuppies!

i was wondering..
is it because my papercups are cute? i dont think so! i used the standard err.. 1.5inch
is it because our high humidity hence the raising agent is working with maximum eficiency?

soft texture. good to taste!
hope the nieces will enjoy it..

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