Thursday, May 6, 2010

White Chocolate Fairy Cupcakes

Photography by Mark O'Meara

Step right up for double white chocolate cupcakes, decorated with a favourite fairground treat. Melt-in-your-mouth fairy floss is the sweet secret behind these pretty-in-pink cupcakes.

1 cup butter, at room temperature
3/4 cup sugar
1 tsp vanilla extract
3 eggs
1 1/2 cups plain flour
2 tsp baking powder
1/2 cup white chocolate chips
Store bought pink fairy floss (Cotton Candy) (for decoration)


1 cup white chocolate, coarsely chopped
1/2 cup whipped cream
1/3 cup butter

Preheat oven to 350°F. Line twelve 1/3 cup capacity muffin pans with paper baking cups.

Use an electric beater to beat the butter, sugar & vanilla in a large bowl until pale & creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.

Sift in the flour & baking powder over the mixture. Add the chocolate chip & gently fold to combine. Divide among the lined muffin pans & smooth the surface. Bake in oven for 30 minutes or until a toothpick inserted into the centres comes out clean. Turn onto a wire rack & set aside to cool completely.

Meanwhile, to make the frosting, place the chocolate, cream & butter in a small saucepan over medium-low heat & stir with a metal spoon until the chocolate melts & the mixture is smooth. Transfer to a bowl. Place in the fridge for 1 hour to chill. Use an electric beater to beat the chocolate mixture until pale & creamy.

Spread frosting over the cupcakes & decorate with fairy floss.

Makes 12 cupcakes.

Good Taste - September 2007, Page 113
Recipe by Gemma Purcell