Delicious recipe by Susannah Blake from Cupcake Heaven.
115g unsalted butter, at room temperature
115g caster sugar
115 self-raising flour
1/2 teaspoon vanilla extract
2 tablespoons milk
175g white chocolate, chopped
175g cream cheese
6 tablespoons crème fraîche
1 and 1/2 teaspoons vanilla extract
6 tablespoons icing sugar, sifted
a 12-hole cupcake tin, lined with paper cases
Preheat the oven to 180°C (350°F) Gas 4.
If you didn’t want to make the topping, this is still a quick and easy basic cupcake recipe to follow. Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs one at a time. Sift the flour into the mixture and fold in, then stir in the vanilla extract and milk.
Spoon the mixture into the paper cases. Bake in the preheated oven for about 10 minutes until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
To decorate, check that none of the cakes have risen above the rim of the paper cases. If any have, carefully slice off the top using a serrated knife to create a flat surface. Which I had to do because all of mine rose like little mountains for some reason, but it did mean I could eat all the tops – nom nom nom.
Put the chocolate in a heatproof bowl set over a pan of gently simmering water. I put mine in a heatproof bowl over another heatproof bowl full of boiling water from the kettle. With either method DO NOT LET THE BOWL TOUCH THE WATER. Leave until almost melted then set aside to cool slightly. Beat the cream cheese, crème fraîche, vanilla extract and sugar together in a separate bowl, then beat in the melted chocolate.
Smooth the cream cheese mixture over the cakes, up to the rim of the paper, then refrigerate for 1 and 1/2 hours until set. Remove from the fridge after this time and allow to come to room temperature for at least 3 hours before serving. Decorate with fresh strawberries and serve.
Despite including cream cheese and crème fraîche, the cupcakes were still fine for two days kept in a sealed tin.