White Chocolate and Macadamia Cupcakes
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Recipe type: Baking
Author: The Cake Mistress
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 12
Easy recipe for white chocolate and macadamia cupcakes
Ingredients
  • 100g Unsalted Butter, roughly diced
  • 180g White Chocolate, roughly chopped (cooking chocolate is fine)
  • 100g White Chocolate Bits, the non-melting ones
  • 100g Unsalted Macadamia Nuts, roughly chopped
  • 3 Large Eggs
  • 100g Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 180g Plain Flour
  • 1 teaspoon Baking Powder
  • 1 pinch of Salt
Directions
  1. Preheat oven to 170 degrees Celsius (150 fan-forced; 325F). Line a 12-hole cupcake tray with patty cases.
  2. In a medium saucepan slowly melt the butter and chopped white chocolate on LOW heat. Stir constantly and keep an eye on it so the chocolate doesn't burn. Allow to cool.
  3. Meanwhile, beat together the eggs and brown sugar until thick, pale and fluffy. You can use a hand whisk or stand-mixer, depending on your muscles. When thickened, add the vanilla extract and the combined melted butter-chocolate mixture.
  4. Sift the flour, baking powder and salt into the batter, folding it through gently with a spatula until almost mixed together. Pour in the chopped macadamia nuts and white chocolate bits, mixing them through gently until evenly distributed through the batter.
  5. Dollop a generously heaped tablespoon of batter into each patty case, maybe more depending on desired size. They don't rise too much in the oven so you could almost fill the cases to the top without too much drama. Bake on the middle rack for 15-20 minutes. They are done when the domes go golden brown in colour and the tops spring back when gently pressed. Let them cool briefly in the tray, then transfer onto a wire rack to cool completely.
Recipe by The Cake Mistress at https://thecakemistress.com/blog/freerecipes/cupcakes-muffins/blondies/