White chocolate cupcake

WHITE CHOCOLATE CUPCAKE

Output: 25 - Preparation time: 15 minutes - Cooking time: 20 minutes

Ingredients

• 100 g (3 1/2 oz) Barry Zephyr Cacao white chocolate
• 100 gr (3 1/2 oz) unsalted butter
• 200 gr (7 oz) sugar
• 4 eggs
• 5 ml (1 teaspoon) vanilla extract
• 200 gr (7 oz) flour, sifted
• 3 gr (1/2 tsp) salt
• 5 gr baking powder, sifted
• QS chocolate icing, vanilla icing and pink dye

Preparation

1. Preheat oven, rack in center, to 180° C (350° F).
2. Melt the white chocolate in a bowl in a bain-marie or microwave oven.
3. Meanwhile, in a bowl, whisk together butter and sugar until the mixture whitens. Gradually add the eggs one at a time, then the vanilla and then the white chocolate.
4. Gently fold in the flour, salt and baking powder, and continue mixing for 2-3 minutes.
5. Line the moulds. Bake for 18 minutes.
6. Cool and cover with two-tone icing.