Romantic Cupcakes

Preparing cupcakes with white chocolate cream is quick and very simple. This way, youll have more time to focus on the decoration, which will turn a simple dessert into a true feast for the eyes.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Cream

  • 140 g Butter, unsalted

  • 140 g Powdered sugar

  • 100 g chocolate, dark

Decoration

  • pieces Sugar, white

  • 3 pieces Egg, fresh

  • 150 ml Yogurt, plain, from whole milk

  • 120 g Sugar, white

  • 1 teaspoon Vanilla, extract, natural

  • 140 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 100 g Nuts, almonds

  • 175 g Butter, unsalted

Steps

  1. Preheat the oven to 190 degrees Celsius. Place paper liners in the muffin tin (or grease them well with melted butter).

  2. In a small cup, slowly melt the butter over low heat. Remove the cup from the heat and let the butter cool slightly. In a bowl, beat the eggs with a hand whisk until well combined. Add yogurt, sugar, and vanilla flavoring, and mix the ingredients well.

  3. In another bowl, sift the flour and mix it with baking powder and ground almonds. Make a well in the center of the dry ingredients and pour in the melted butter and the wet ingredient mixture. Quickly mix with a hand whisk or mixer until you get a smooth batter without lumps.

  4. Fill the paper liners with the batter. Bake the cupcakes in the preheated oven for 18 to 20 minutes. When a toothpick inserted into the cupcakes comes out clean, they are done. Let the baked cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

  5. While the cupcakes are cooling, prepare the white chocolate cream. Chop or break the white chocolate into small pieces and place them in a heatproof bowl. Place the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water) and slowly melt the chocolate. Remove the bowl from the heat and gently stir the chocolate until smooth.

  6. In a bowl with an electric mixer, first beat the softened butter well, then add the sugar and mix until light and creamy. Mix in the cooled melted white chocolate. Cover the bowl with plastic wrap and refrigerate for a while to cool completely.

  7. Fill a piping bag with the cooled cream. Use a star tip and pipe the cream onto the cooled cupcakes. Decorate with sugar flowers and serve immediately or store in the refrigerator until ready to use.

Nutrition Information (Per 100g)

  • Calories: 460.95 kcal
  • Fat: 35.94 g
    • Saturated Fat: 18.92 g
  • Carbohydrates: 27.65 g
    • Sugars: 13.55 g
  • Protein: 6.72 g
  • Fiber: 1.57 g

Advice

Instead of store-bought vanilla flavoring, you can use homemade vanilla extract.