White Choc Fairy Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup unsalted butter
- 1 cup sugar
- 4 eggs
- 2 cups self-rising flour
- 1 tsp vanilla extract
- ¼ cup finely chopped Strawberries
- For the white chocolate cream
- 5 ozs white chocolate
- 2 ½ cups powdered sugar
- 0.333 cup unsalted butter
- ⅛ cup milk
- To decorate
- 12 Strawberries (sliced)
- powdered sugar
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs one at a time with a little flour, beating until smooth. Mix in the vanilla extract.
3.
Sift in the remaining flour and gently stir into the mixture with the strawberries.
4.
Spoon into the tins and bake for about 20 minutes until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
5.
For the white chocolate cream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
6.
Beat the butter and icing sugar until fluffy and pale, then beat in the milk and melted chocolate until smooth.
7.
To decorate: spoon the white chocolate cream on top of the cakes and decorate with sliced strawberries. Sift a little icing sugar over the cakes.
