White Christmas Cupcakes
Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 125grams butter, softened slightly
- 94grams caster sugar
- 2teaspoons vanilla bean paste
- 2 free range eggs
- 208grams self raising flour
- 165milliliter milk, warmed
- 800grams vanilla frosting
- 200grams white cooking chocolate
- 1tablespoons assorted white sprinkles
- 1 Wiltshire Baker's Choice Muffin Tray
Nutrition per serving
2380kJ / 568Cal
2380 Kilojoules or 568 Calories
27% of daily energy intake*
Protein
4.7grams
Fat
26.2grams
Carbs
79.6grams
Sugars
65.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Wiltshire has been a go-to for baking tools in Australian kitchens since 1938, and the latest range of rose-gold products prove the brand is never going out of style. Available in the kitchenware aisle.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Line a Wiltshire Rose Gold 12-cup muffin pan with paper cases.
Step 2 of 3
Using an electric mixer, beat butter, sugar and paste until pale and creamy. Beat in eggs, 1 at a time, until combined. Sift flour into mixture, then add milk and fold until combined. Divide mixture among prepared holes. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Cool in tray for 5 minutes. Transfer to a wire rack to cool completely.
Step 3 of 3
Spoon icing into a piping bag fitted with a 1.5cm star nozzle. Pipe icing onto cupcakes. Using a large knife, gently and carefully run blade across the smooth side of the chocolate block to form long curls. Decorate cupcakes with white sprinkles and chocolate curls. Serve.
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