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Vanilla cupcakes with white chocolate icing

July 06, 2013
by Chelsea Winter
43 Comments

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Cupcakes

Vanilla cupcakes with white chocolate icing

They may look pretty and delicate – but I can tell you, grown men have been known to moan with delight tasting these cupcakes. They’re a winner. I’ve taken ‘icing’ to a whole new level and put nearly a whole block of white chocolate in there, for the ultimate in decadence.

Prep time – 30 minutes
Cooking time – 20-40 minutes
Makes 24 cupcakes

Ingredients

Cupcakes
225g butter, at room temperature
2 cups caster sugar
3 free range eggs, at room temperature
3 teaspoons natural vanilla essence (or paste)
2 ½ cups plain flour
1 ½ tsp baking powder
1/2 tsp salt
1 1/4 cups milk

Icing
200ml cream
200g white chocolate, chopped
4 1/2 cups icing sugar
Raspberry jelly crystals, to sprinkle (optional – or use sprinkles)

Method

Cupcakes
Preheat oven to 170c regular bake (160c fan bake). Line 2 x standard 12-pan muffin tins with cupcake liners (you may need to do in two batches).

Sift the flour, baking powder and salt into a medium-sized bowl, stir to combine with a whisk, and set aside.

Cream the butter and sugar with an electric beater (or cake mixer) on a medium speed for about 7 minutes – it needs to turn very pale and fluffy. Scrape the sides clean with a spatula.

Add the eggs, one at a time, beating on a medium speed for 30 seconds between each addition. Scrape down the sides again. Add the vanilla essence and beat for another 15 seconds.

Add 1/3 of the flour mixture, then beat on a low speed for about 10 seconds or so, until just combined and smooth. Add 1/3 of the milk, and do the same. Repeat these two steps until all the flour mixture and milk is used up – remembering to scrape down the sides again as you go. At the end, the mixture should be nice and smooth.

Spoon the batter into the cupcake liners ¾ full, and bake in middle of the oven for about 18 – 20 minutes – or until they only just turn golden on top.  Cool the cupcakes in the tins for 10 minutes, then remove and cool completely on a wire rack before icing.

Icing
You can either melt the white chocolate and cream in a large heatproof bowl over a pot of simmering water, or add to a large glass or ceramic bowl and microwave on high for 1 minute 20 seconds. Stir with a wooden spoon until smooth.

Refrigerate for about 30 minutes. Sift in the icing sugar and beat on a medium speed for a minute until thick and creamy. Pipe or spread the icing on to cupcakes, and sprinkle with the jelly crystals.

NOTE ABOUT ICING: If the icing seems too thick, you can thin it down by beating in more cream, a tbsp at a time until it’s right. If it’s too thin, you can add more icing sugar.

43 Comments
  1. Cat Johnson July 7, 2013 at 4:58 am Reply
    WOW! That icing sounds soooooo naughty!!! :)
  2. Michelle Webb July 12, 2013 at 12:21 am Reply
    Just made this little beauties!, They wont last long once the family arrives home later! :-)
  3. Jillian August 26, 2013 at 11:33 pm Reply
    Hi Chelsea, I'm going to try this recipe tonite. They look so good. I also have a niece called Chelsea. She to is a lovely girl.
  4. Bec October 21, 2013 at 7:48 pm Reply
    Thanks for a great cupcake recipe. Have made over 400 of these for the school fair and haven't had one batch fail!
    • Chelsea Winter October 21, 2013 at 7:58 pm Reply
      Holy moly that's amazing! Awesome work Bev!
  5. Deborah February 5, 2014 at 5:46 am Reply
    Thanks for the cup cake recipe I am going to try it at the Day care centre were I do the cooking.
  6. Angie Rota February 6, 2014 at 2:04 am Reply
    Yumm going to make 100 of these for valentines day fundraiser. Thank you
  7. Tania King February 6, 2014 at 7:17 am Reply
    I'm going to make these for my sister's baby shower on Saturday, she is having twin girls so I'm going to make pink white chocolate ganache icing , I think they will be perfect for the occasion.
  8. Sara February 15, 2014 at 12:47 am Reply
    Hi Chelsea, Do these freeze well? I'm making a batch and hoping to freeze some uniced :) thank you!
    • Chelsea Winter April 17, 2016 at 9:15 pm Reply
      Yes, for up to 3 months tightly sealed.
  9. Madison April 22, 2014 at 9:16 am Reply
    Tried this recipe today, worked out great. Especially the icing! :)
  10. Rochelle Quedley June 10, 2014 at 7:42 am Reply
    OMG. These are amazing. Not too sweet and great as mini cupcakes too. Love them!
  11. Angelina September 2, 2014 at 4:49 am Reply
    Am going to make these yummy treats tonight.
  12. Nadia March 6, 2016 at 8:26 am Reply
    I just made this into a cake and it is beautiful. 170 bake for and mine took 1 hour 5 min. Lovely and moist
    • Chelsea Winter April 17, 2016 at 9:13 pm Reply
      Good to know, thanks!
    • Katherine April 20, 2016 at 7:42 pm Reply
      HI Nadia, can you please tell me what size cake tin you used to bake your cake in. Thank you
  13. christine fryer April 18, 2016 at 7:47 am Reply
    will be making these with my granddaughter tomorrow
  14. Caroline April 18, 2016 at 7:04 pm Reply
    Can they last out of the fridge for few days since they have cream in them? Thanks caroline
    • Chelsea Winter April 18, 2016 at 9:39 pm Reply
      Yep!
  15. Kelly Ashcroft April 20, 2016 at 1:50 am Reply
    Just made your cupcakes and my gosh my mixer blew up half way through!! Had to finish with pure muscle power haha currently in the oven, can't wait to taste them
  16. Raelene Cavanagh April 21, 2016 at 5:26 am Reply
    my job for saturday afternoon can't wait they sound delicious.
  17. Kerrie Roberts August 1, 2016 at 7:19 am Reply
    Hi Chelsea, can i make an eggless version of these ?
    • Chelsea Winter August 3, 2016 at 2:49 am Reply
      Sorry that would really affect the recipe. I have an egg free cake recipe on this site though!
  18. Danielle Savaiinaea August 23, 2016 at 1:53 am Reply
    Wow! I love so many things about these cupcakes, the precise directions! Wonderful, the cupcake isn't stuck to the cupcake liner, the icing is nom nom. Overall definitely one that will become a favorite! Thanks you Chelsea xx
  19. Akhila November 8, 2016 at 9:15 am Reply
    Hi Chelsea, quick question. Can we add colour to the frosting ?
    • Chelsea Winter December 1, 2016 at 1:15 am Reply
      Sure!
  20. Anna December 3, 2016 at 10:11 pm Reply
    I've used soy milk instead of standard and it's worked beautifully. Will freeze for icing closer to next weekend's end birthday party! Thanks for the recipe! Yum!
  21. Laura January 24, 2017 at 9:20 pm Reply
    Going to be using this recipe to make my son's birthday cake this weekend, cant wait! Also going to make the icing and add green food coloring to ice his snake cake :-)
  22. Lisa February 24, 2017 at 2:25 am Reply
    Hi Chelsea, I made the icing and coloured it and worked so well. Was a bit unsure if it would pipe ok but it did thanks so much for sharing your recipe, so easy to make.
  23. Shontelle April 26, 2017 at 7:09 pm Reply
    Hey Chelsea, how long do these last out of the fridge? They are soo delicious!!
    • Chelsea Winter May 11, 2017 at 5:08 am Reply
      A few days!
  24. Kim November 11, 2017 at 3:01 am Reply
    Hi Chelsea, just wondering what might be causing my ones to kind of sink in the middle? TIA! :)
    • Chelsea Winter November 12, 2017 at 12:01 am Reply
      They might need more cooking!
  25. Anna January 19, 2018 at 9:42 am Reply
    I made 140 of these for a wedding and they turned out so beautifully. Just wondering which cookbook they're in (they're not in the one I own)? I'd love to own a hard copy.
    • Chelsea Winter March 7, 2018 at 12:11 am Reply
      They're actually not in one - yet!
  26. Chris polwin May 5, 2018 at 8:10 am Reply
    I have made these twice and they were delicious but while cooking some of them seemed to create ‘volcanoes’ and overflow! I didn’t overfill the cases.
    • Chelsea Winter July 8, 2018 at 11:46 pm Reply
      Perhaps the oven is too hot?
  27. Samantha May 11, 2018 at 2:24 am Reply
    Oh my goodness! Delicious! Light and fluffy. I made these with my 3 year and they have turned out brilliantly - thank you! They smelled so good, we had to have a taste before icing them, and they were heavenly just as they are. We will definitely be making these again.
  28. Carrie Wilson July 29, 2018 at 10:59 pm Reply
    These are the best vanilla cupcakes ever! Would it be easy to make the recipe gluten free?? :)
    • Chelsea Winter December 6, 2018 at 1:11 pm Reply
      Yes, by using a GF flour mix with no raising agents - maybe just a touch less than standard flour.
  29. Anita Smalley September 8, 2018 at 9:25 am Reply
    Thanks Chelsea, these are perfect! I was already a fan girl and now you have gifted me a go to cupcake recipe! You rock!
  30. Freya Turner-Wright December 23, 2019 at 2:39 am Reply
    I made just the cupcakes in this recipe and OMG they are the best I've ever had! So light and fluffy and delicious! I admit, I adulterated the recipe, to make it dairy free and it was still amazing. I used Olivani instead of butter and rice milk instead of milk and they were still perfection. One of my friends said they were the best thing I've ever made them! 100% top of my fav baking list now. Thanks Chelsea!

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