White Chip Cherry Cupcakes
Search results for White Chip Cherry Cupcakes
Ingredients
What you need
125g butter, softened
½ cup caster sugar
2 eggs, lightly beaten
2 cups SR flour
½ cup milk
½ cup CADBURY White Baking Chips
100g frozen cherries
Finely grated rind of 1 lemon
Icing sugar, for dusting
125g butter, softened
½ cup caster sugar
2 eggs, lightly beaten
2 cups SR flour
½ cup milk
½ cup CADBURY White Baking Chips
100g frozen cherries
Finely grated rind of 1 lemon
Icing sugar, for dusting
White Chip Cherry Cupcakes
Search results for White Chip Cherry CupcakesIngredients
What you need
125g butter, softened
½ cup caster sugar
2 eggs, lightly beaten
2 cups SR flour
½ cup milk
½ cup CADBURY White Baking Chips
100g frozen cherries
Finely grated rind of 1 lemon
Icing sugar, for dusting
125g butter, softened
½ cup caster sugar
2 eggs, lightly beaten
2 cups SR flour
½ cup milk
½ cup CADBURY White Baking Chips
100g frozen cherries
Finely grated rind of 1 lemon
Icing sugar, for dusting
Here's a match that's hard to beat – white chocolate and cherry in a buttery cake.
Method
1. CREAM the butter and sugar until light and fluffy. Gradually beat in the eggs, beating well between each addition. Add the flour and milk and stir until combined. Fold through the chocolate, cherries and lemon rind.
2. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans.
3. BAKE in a moderate oven 180°C for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Dust with icing sugar and serve.
2. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans.
3. BAKE in a moderate oven 180°C for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Dust with icing sugar and serve.
