Got a cupcake recipe book from my cousin last christmas and this was the first recipe i tried from it. Had half a bag of white chocolate chips in the fridge so i settled on White Chocolate Chip cupcakes. These are really simple to make and super tasty. Of course i may be slightly biased because i am a fan of white chocolate and not forgetting that this recipe includes buttermilk, an immediate win for me! Something great to try instead of the usual semi sweet chocolate chips.
Here’s what you’ll need:
- 125g unsalted butter, softened
- 3/4 cup caster (superfine) sugar
- 2 eggs
- 1 teaspoon natural vanilla extract (i used vanilla essence)
- 2 cups self raising flour, sifted
- 1/2 cup buttermilk
- 1 1/4 cups white chocolate chips
Preheat your oven to 170°C and line 12 standard muffin holes with paper cases. Beat butter and sugar in large bowl with electric beaters until pale and creamy. Gradually add the eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. Fold in the flour alternately with the buttermilk, then fold in the chocolate chips.
Divide the mixture evenly among the cases until 3/4 full. Bake for 20 minutes or until a toothpick comes out clean when inserted into the centre of the cake (make sure you don’t poke at the melted chocolate chips!) Leave the cakes in the tin for 5 minutes before transferring to a wire rack to cool.
Recipe was adapted from Cupcakes 39 irresistible sweet treat recipes.