White Chocolate Spelt Cupcakes with White Chocolate Frosting
These white chocolate spelt cupcakes are light and fluffy and you'd never guess they were a spelt flour recipe. Topped off with white chocolate frosting.
Servings: 6 large cupcakes
Ingredients
Cupcakes:
- 70g (2½ oz) white chocolate
- 85g (⅜ cup) butter (softened)
- 150g (¾ cup) sugar
- 2 eggs (medium)
- 1 teaspoon vanilla extract
- 200g (1⅔ cups) spelt flour (see note 1)
- 2 teaspoons baking powder
- 175ml (¾ cup) milk
Frosting:
- 50g (1¾ oz) white chocolate
- 50g (3 tbs + 1 tsp) butter
- 100g (3½ oz) cream cheese
- 250g (2 cups) icing / confectioners' / powdered sugar
Toppings:
- Mini Easter eggs (or whatever you fancy)
Instructions
Cupcakes:
- Melt the chocolate and set to one side for a moment.
- Pre-heat the oven to 175°C (350°F) and prepare a cupcake/muffin tin by greasing or using cupcake cases.
- Using a mixer or electric whisk, beat the sugar and butter together until light and fluffy.
- Add in the eggs one at a time followed by the melted chocolate and vanilla.
- In a separate bowl, mix the flour and baking powder together.
- Then, alternating the dry ingredients with the milk, mix together until the batter is nice and smooth.
- Pour into the cupcake cases and bake for around 18 minutes in the lower part of the oven, until an inserted skewer or toothpick comes out clean.
- Leave to cool in the cupcake tin for a while then remove and allow to cool completely.
Frosting:
- Melt the chocolate.
- Beat the cream cheese and butter together, then add in the melted chocolate.
- Add as much icing sugar as necessary to make a thick, spreadable frosting.
- Spread over the cupcakes and top with anything Easter-like. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount.
