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Individual White Chocolate Chip Cakes

Individual White Chocolate Chip Cakes

Makes 12

125 g unsalted butter, softened
3/4 cup (185 g) caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
2 cups (250 g) self-raising flour, sifted
1/2 cup (125 ml) buttermilk
1 1/4 cups (280 g) white chocolate chips

1. Preheat the oven to warm 170°C (325°F/Gas 3). Lightly grease twelve 1/2 cup (125 ml) muffin tins.
2. Beat the butter and sugar in a large bowl with electric beaters until pale and creamy. Gradually add the egg, beating well after each addition. Add the vanilla essence and beat until combined. Fold in the flour alternately with the buttermilk, and then fold in the chocolate chips.
3. Fill each muffin hole three quarters full with the mixture and bake for 20 minutes, or until a skewer comes out clean when inserted into the centre of each cake.
Leave in the tin for 5 minutes before turning out onto a wire rack to cool-loosen around the edges if the cakes stick to the tin.

Top with White chocolate cream cheese icing and garnish with white chocolate shavings.

White Chocolate Cream Cheese Icing

100 g white chocolate
1/4 cup (60 ml) cream
200 g cream cheese, softened
1/3 cup (40 g) icing sugar

Melt the chocolate and cream in a small saucepan over low heat until smooth. Cool slightly, add to the cream cheese and icing sugar and beat until smooth.

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