Cupcakes are one of my favourite treats and these White Chocolate Mudpie Cupcakes from the new cookbook Treat Petite by Fiona Pearce are now a new favourite of mine. An adaptation of the Mississippi Mudpie in a white chocolate cupcake form these have a delicious berry and vanilla buttercream frosting.
Ingredients for White Chocolate Mudpie Cupcakes
Makes 48 miniature cupcakes or 12 “fairy cakes”
125 g (4½ oz) unsalted butter,
softened and chopped
85 g (3 oz) white chocolate
225 g (8 oz) caster sugar
125 ml (4 fl oz) milk
75 g (2¾ oz) plain flour
75 g (2¾ oz) self-raising flour
1 large egg
sprinkles, such as mini
pink hearts, to decorate
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For the Berry and Vanilla Frosting
175 g (6 oz) unsalted butter,
350 g (12 oz) icing sugar, sifted
1 tsp vanilla extract
2 tbsp cooled boiled water
2 tbsp raspberry preserve
Method for White Chocolate Mudpie Cupcakes
Preheat the oven to 180°C/350°F. Line 2 x 24-hole mini cupcake baking tins with mini cupcake cases I love pastel coloured cupcake cases for these tiny cakes. In a pan stir the butter, white chocolate, sugar and milk togetherover a low heat until smooth.
Pour the mixture into a bowl and allow to cool.
When cool whisk the flours into the mixture, then whisk in the egg. Spoon the mixture into the cupcake cases until they are two-thirds full – I have found with the mini cupcakes that it’s good to use a pipping bag as this avoids the mix spilling everywhere.
Put in the preheated oven for about 15 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Allow the cupcakes to cool for a few minutes in the tin before turning them onto a wire rack to cool.
For the frosting beat the butter and icing sugar together in a bowl until light and fluffy. Add the vanilla extract and the water, then mix until it’s really smooth.
Split the mix between 2 bowls. In one stir the raspberry preserve with the frosting and leave the other bowl plain. Fill one side
of a piping bag with a small star piping tube with the vanilla frosting and the other side with the raspberry frosting.
Squeeze the frosting out of the bag and into a bowl until you achieve a two tone appearance and then pipe a 2-tone swirl of frosting onto each cupcake, and scatter with your chosen sprinkles.
Treat Petite by Fiona Pearce has 42 recipes for tiny delicacies including these White Chocolate Mudpie Cupcakes, Mini Victoria Sponges, Chocolate Gateaux and a selection of delicious savoury treats making a perfect book for those that want an authentic English Afternoon Tea.