Clotted cream cupcakes with white chocolate buttercream
This is my favourite cupcake recipe, the clotted cream makes them incredible! I hope it's not too early to share Easter recipes :) Do you have any ideas for Easter baking this year?
ingredients
for the cupcakes:
2 medium eggs
225g granulated sugar
225g clotted cream (or extra heavy double cream if you can't get clotted cream)
a pinch of salt
200g self-raising flour
a tablespoon of milk
for the buttercream:
280g butter
400g icing sugar
100g white chocolate
a few drops of purple food colouring
mini eggs to decorate
12 muffin cases (similar here)
instructions
for the cupcakes:
1. Put the eggs and sugar in a medium bowl.
2. Beat with an electric mixer until very thick and pale.
3. Stir the clotted cream in its pot until it becomes runny.
4. Whisk in to the egg mixture.
5. Sift in the flour and salt.
6. Mix well with a wooden spoon until combined.
7. Add the milk and mix.
8. Divide between the cases and bake in 180C for 21 minutes.
for the buttercream:
1. In a large bowl, beat the butter with an electric mixer or a wooden spoon until very soft and fluffy.
2. Add the icing sugar and continue beating until smooth.
3. If the buttercream is too thick and doesn't want to mix - add a few drops of milk or water.
4. Add a few drops of food colouring and mix well.
- transfer the buttercream into a piping bag with a star nozzle attached (6B Wilton tip)
- start piping in the centre of a cupcake, move the nozzle in circle towards the edges
- decorate with some mini eggs
Enjoy!
I modified the recipe for the cupcakes from the 'Cornish Clotted Cream Cake' recipe from 'The Great British Book of Baking'
