[Cupcakes]*
200g plain flour
3/4tsp baking powder
1/4tsp salt
90g softened butter
150g sugar
2 large eggs
1tbsp vanilla essence
150ml milk
*Alternatively, you can opt for Better Crockers's vanilla cake mix.
[White Chocolate Ganache]
700g white chocolate
300ml whipping cream
[Steps]
Ganache: Cut chocolate into small pieces if it is in a bar form and place them in a heatproof bowl. This helps the chocolate to heat up evenly.
Add in cream and microwave for 30secs. Give it a stir and continue to heat and stir at 10secs intervals till chocolate has completely melted.
Place a cling wrap over and let thicken at room temperature. Watch video for a better understanding. White chocolate is the hardest to manage and takes the longest time to be ready for use. I allowed my ganache to sit for about 5hrs before I start to whip it up.
Cake: Preheat oven to 175degC.
Sift flour, baking powder and salt together.
In a mixing bowl, whisk butter and sugar till soft and pale in colour. Whisk in eggs one at a time, mixing well between each addition, followed by vanilla.
Gradually fold in flour mixture and milk alternating, beginning and ending with flour. When completely incorporated, divide batter evenly amongst cupcake cases, filling about 1/2 to 2/3 full.
Bake for 15-20mins, or till an inserted skewer comes out clean. Allow cupcakes to cool completely on a cooling rack.
Back to the ganache: whisk ganache starting from low speed, and then gradually increased to medium-high speed for about 5-10mins till mixture turns pale.
Cling wrap ganache and allow to chill till it firms up to a consistency that is able to hold its own shape.
Transfer ganache into a piping bag fitted with an open star tip and pipe onto cupcakes. Top with chocolate chips, sprinkles or any other desired topping.
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