Be a cupcake cupid and try these light as a feather treats for Valentine’s Day.
Makes 12 cupcakes.Products used:
MasterClass Non-Stick 12 Hole Deep Baking Pan
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Smart Ceramic 35 x 22 cm Reinforced Copper-Coloured Cooling Rack
Ingredients:
100g softened butter
150g self-rising flour
150g castor sugar
3 tbsp milk
2 large free range eggs
1 tsp vanilla extract
For the icing:
150g white chocolate
85ml of crème fraiche
75g shelled pistachios
Method:
Pre-heat oven to 180°C.
Place all the cake ingredients into a large mixing bowl and stir together until smooth.
Spoon the mixture into a twelve hole cupcake tin.
Bake for 20-25 minutes until risen and golden brown. Remove from the oven and leave to cool.
To make the white chocolate icing melt white chocolate and leave to cool. Mix the crème fraiche with the melted chocolate and ice the cakes.
