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White Chocolate Rose and French Vanilla Cupcakes

  • 5servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300 g chocolate

  2. 200 g butter

  3. 250 ml milk

  4. 165 g caster sugar

  5. 2 tspn vanilla

  6. 2 x large eggs

  7. 59 grams lightly beaten

  8. 100 g self-raising flour

  9. 150 g plain flour

  10. 10-15 dilmah exceptional rose with french vanilla tea bags with the tags cut off and tied in bunches of five

  11. 200 g of white chocolate

  12. 1 tbsp of butter/margarine

  13. 400 g of icing sugar

Instructions Jump to Ingredients ↑

  1. Put chocolate, butter, milk and sugar in a med pan on low heat. Stir frequently. When the butter is nearly melted, add the tea bags and push them into the chocolate mix. Leave the mix to cool for 15 minutes. Stir the mix every few minutes. Squeeze the teabags with a teabag squeezer a few times. When 15 minutes are up, extract as much from the teabags as you can by squeezing. Stir through. The mixture should be a pale tan colour.

  2. Add vanilla and eggs to the chocolate mix and stir until combined. Sift both types of flour into a med bowl. Add one cup of chocolate mix to the flour, stir until it forms a paste. Repeat with half of the chocolate mix, stir then finish with the last of the chocolate mix. Stir until smooth.

  3. Dollop out using a quarter cup measure for each cupcake. Bake at 160-165°C for 17 minutes.

  4. When the cakes are cooked through, remove from the tray immediately. Cover with a clean tea-towel and leave to cool on a wire tray.

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