White Chocolate Cupcakes!

Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases. Or put your Iced Jems Baking Cups onto a flat tray!

With a stand mixer – Beat the butter with the caster sugar until light and fluffy – Combine the eggs and self-raising flour with the butter/sugar mix until well combined. It won’t take too long to mix!

Fold through the White Chocolate Chips until even!

Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – leave them to cool fully on a wire rack.

To make the White Chocolate Buttercream – Melt the white chocolate in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts – Leave to cool on the side for 10 minutes.

Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes)

Then, fold through the cooled and melted white chocolate – if its still really stiff, then add in a little milk/boiling water to loosen it and make it smooth.

To decorate the Cupcakes – I used a Medium 2D closed star tip to decorate my cakes but you can do whatever you like!

Once iced, sprinkle with your decorations and gobble them all up!