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White Chocolate Cupcakes!
Food & Drink
Ingredients: 250 g unsalted butter, chopped 180 g white eating chocolate, chopped 1 cup sour cream 1½ cups caster sugar 2 eggs 2 teaspoons vanilla essence 1¾ cups plain flour 1 cup self-raising flour
Icing 125 g butter, softened ¾ cup icing sugar mixture 125 g white chocolate, melted
Preheat oven to 160°C. Line 2 x 12 - hole muffin trays with paper or foil cases. Place butter, chocolate, sour cream and sugar in a large saucepan over low heat. Heat, stirring, for 4-5 minutes until melted and combined. Cool for 10 minutes. Add eggs and vanilla essence. Mix to combine.
Sift flours together into a separate large bowl. Add ¼ of the chocolate mixture and stir until smooth. Continue to add chocolate mixture in batches, stirring to combine. Spoon mixture into cases. Bake for 25-30 minutes or until cakes are golden and spring back lightly on touch
Using an electric mixer, beat butter with sugar in a mixing bowl for 5 minutes or until pale and fluffy. Stir in melted chocolate until smooth.
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