I have been longing to make these for ages and couldn’t wait any longer. With Ms Kitchenaide still in storage (sob) I purchased a wee hand held machine that is filling some very big shoes.
This particular recipe is one I have used for wedding cakes. I have been determined to try it as cupcakes for quite some time because I just love the flavours – something to keep me going between the weddings.
My first wedding cake was a comedy of errors, it was my brothers wedding so thankfully it had a happy ending. The recipe was incorrect, the day itself was pavement sizzling, scorchingly hot and everything was melting. The right flowers were scarce and the bride and the groom were scared (about the cake not their nuptuals).
Two hours before the wedding the almost finished cake was lopsided (gasp), but with a little more effort and a great support team (my aunt and sister in law) it all came together. A straight cake, shapes of cabbage leaves made out of white chocolate piled high on the top (don’t ask – the recipe was not only incorrect it was also totally obscure), an abundance of flowers cascading down the side and most importantly a bride and groom who could breath a sigh of relief (as could I).
Since then I have completely changed the recipe, made a few more wedding cakes and at one stage even thought about opening up a cupcake shop. Anyway, here I am tapping away on my computer, my little blog is up and running and I am having fun in my kitchen – with some mighty fine cupcakes by my side…
Cup Cakes
300 grams/10.5 ounces white chocolate
200 grams/7 ounces butter
250ml (1 cup) milk
165 grams/5.8 ounces (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
100 grams/3.5 ounces (2/3 cup) self-raising flour
150 grams/5.3 ounces (1 cup) all purpose/plain flour
1/4 cup of Cointreau (optional)
Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
Layout cupcake cases on a baking sheet, or place them into mini muffin tins (this is actually a lot better as it helps them retain their shape).
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 30 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined.
Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms. Repeat with another cup of the chocolate mixture and add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
Spoon mixture into cup cake cases. Note that these do not rise a lot so fill them to almost the top.
Bake for about 20 minutes to 1/ 2 hour depending on the size of the cupcake cases you use. If you insert a toothpick into the centre of the cupcake it should come out clean.
Allow it to cool to room temperature and brush lightly with cointreau before icing with the frosting.
Frosting
*Please use double quantities if you frost with a ‘star tip’*
136 grams/4.8 ounces white chocolate
2/3 cup icing sugar
227 grams/8 ounces cream cheese
2 tablespoons cream
2 tablespoons Cointreau (quite often I use 3)
Melt white chocolate over a double boiler, cool slightly and whisk through cream.
Place cream cheese in a mixer and beat until light and creamy. Add the icing sugar and beat for a further 2 minutes. Add the chocolate mixture slowly beating well after each addition. Add cointreau and beat for a further 1 minute.
Refrigerate 15 minutes prior to icing. (I used an icing bag with a large star tip although they look just as lovely if you slather it on with a small spatula). And remember, if you do decide to ice them using a star tip then double the icing quantity so you have heaps to play with.
This recipe should make 36 small cupcakes or around 24 medium sized cupcakes.
Notes: Add more or less cointreau should you so desire. If you would like a cointreau free frosting you could use vanilla extract although the result is a little on the sweet (almost sickenly) side. The cointreau seems to counteract that strong white chocolate taste.
The wedding cake I made for my dear friends Kim and Barrie:
© 2010, Michelle. All rights reserved.
