150g good quality white chocolate, chopped
2 cups caster sugar
1 cup milk
1/2 cup SR flour
1 1/2 cups plain flour
1 tsp vanilla extract
2 eggs, beaten lightly
Preheat over to 140 degrees. Melt butter, chocolate, sugar and milk together over a low heat. Continue stirring, without boiling, until smooth. Pour mixture into your mixing bowl and leave to cool. Whisk in sifted flours before mixing in vanilla and eggs. Share mixture into cupcake papers and bake for 45 mins or until springy when touched. A skewer will not come out clean with these cakes.
Allow to cool before frosting with White Chocolate Vanilla Buttercream.
White Chocolate Vanilla Buttercream
125g unsalted butter, softened
90g good quality white chocolate
1/2 tsp vanilla bean seeds (or extract)
1 1/2 cups icing sugar, sifted
Melted white chocolate in the microwave (use intervals of 40 seconds, stirring in between). Set aside to cool. Beat butter for 4-5 mins until very light in colour. Fold in cooled white chocolate so well combined. Stir through the vanilla before adding icing sugar. Once icing sugar is incorporated, beat on a high speed for 2-3 minutes.