Vanilla Cupcakes

White Chocolate and Buttermilk

(Preparation 12 minutes, Cooking 20 minutes, Calories 489, Fat 33g, Carbohydrate 45g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup buttermilk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2. Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

100g white chocolate, coarsely grated
1 tablespoon butter
1/3   cup cream, thickened
Candied frangipanis (available from specialty cake decoration stores)

1. Meanwhile, combine the chocolate and butter in a medium-sized saucepan over a medium heat. As the mixture begins to melt, add the cream slowly, then reduce heat to low, stirring constantly, until mixture thickens.
2. Remove from heat and cool. Spread evenly on to cup cakes with a teaspoon and then top with frangipani decorations.