Vanilla and white chocolate cupcakes
12 people
00h 50
Ingredients
- Base (12 cupcakes):
- 1 egg, 60 g butter, 110 g sugar, 60 ml milk, 135 g flour, 1 teaspoon baking powder, 1/2 teaspoon vanilla extract, 30 g white chocolate pearls
- Topping:
- 200 ml whipping cream, 1 teaspoon vanilla extract, 1 tablespoon icing sugar, White chocolate shavings, Silver sugar balls
Method
- Preheat the oven to 160°C. Beat the eggs with the sugar and butter, chopped and softened, until you get a light and foamy mixture.
- Add the milk, the flour sifted with the yeast and the vanilla. Continue beating with the help of an electric whisk for 2 minutes until you get the texture of a light cream. Stir in the white chocolate chips.
- Arrange the molds on a baking tray and fill them with the previous preparation. Bake them for 18-20 minutes at 160°C until the cupcakes have risen and are firm to the touch. Remove them from the oven and let them cool completely on a wire rack.
- Topping: 1. Put the cold cream in a bowl, add the vanilla and sugar and whip with the help of an electric whisk until it has enough body. 2. Pour the cream into the decomax with a curly nozzle, close it and cover the cupcakes. Finish with the white chocolate shavings and silver balls.
- To make chips: With the help of a potato peeler, make shavings from a white chocolate bar. Then carefully place them on top of the white cream.
Products you will need
