Mini cupcakes with white chocolate frosting

24 mini cupcakes or 12 cupcakes


-120 gr flour

-120 gr sugar

-120 gr butter, softened

– 5 gr baking powder

-2 eggs

-lemon zest

-vanillin extract powder

-a pinch of salt


  1. Preheat the oven to 180° C. Line a muffin tin with paper cases.
  2. Put the butter and sugar in a bowl and beat until pale and fluffy.
  3. Sift the flour, baking powder and salt into the bowl.
  4. Beat the eggs and vanilla and add to the bowl. Beat until just combined.IMG_1250
  5. Spoon the mixture into the paper cases.IMG_1251
  6. Bake for 18 to 20 minutes until risen, golden and firm to the touch.
  7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.IMG_1257

White chocolate ganache


-200 gr white chocolate

-125 ml heavy cream

-pink  liquid food colouring


To make the white chocolate ganache, place the chocolate and cream in a medium heatproof bowl over a medium saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water).IMG_1253

Use a metal spoon to stir occasionally until chocolate melts and mixture is smooth. Place in the fridge for 1 1/2 hours, stirring occasionally, or until ganache is spreadable. Add the pink food colouring and stir until well combined.

Use a round-bladed knife to spread cupcakes evenly with ganache. Sprinkle with cachous to decorate.









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