Wasabi and White Chocolate Cupcakes

Preheat the oven to 180C - 160C fan and line a cupcake tray with 12 liners.

In a large bowl sift together the flours, and baking powder. Set aside.

Place the butter and sugar in an electric mixer and mix until light and creamy. Add eggs one at a time, mixing well between each addition. Add the flour mixture in one go ensuring all the ingredients are thoroughly combined. Stir through the milk and wasabi paste before adding the chocolate chips and mixing to combine.

Fill the cupcake liners to 2/3 full and bake for 20 - 25 minutes or until a skewer inserted into the cake comes out clean.

Allow to cool in the pan for five minutes before removing to finish cooling on a rack.

For the frosting place the soft butter and icing sugar in the bowl of an electric mixer and mix on low to combine. Still mixing slowly add the milk until you reach the desired consistency. Pipe or swirl onto each cake and enjoy.