White Chocolate Daisy Cupcakes
Vanilla cupcakes with white chocolate buttercream, a square of white chocolate and tiny edible daisies on top.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Simple and elegant, these cupcakes are made for a spring brunch, a bridal shower or a garden party. A soft vanilla cupcake gets a tall swirl of creamy white chocolate buttercream, a square of white chocolate tucked into the top and a few tiny daisies, so they look fresh from the garden.
The Thermomix® TM7™ chops and gently melts the white chocolate at 50°C (122°F), so it never scorches, then mixes the batter and beats the buttercream. Use only flowers sold as edible, such as small chamomile or daisy blossoms from the produce section, or keep the flowers on the plate around the cupcakes.
Made in the Thermomix® TM7™
White Chocolate Daisy Cupcakes
Makes: 12 cupcakes
- Prep40 min
- Cook25 min
- Total2 h
- Serves12
Ingredients
Vanilla cupcakes
White chocolate buttercream
To decorate
Instructions
- Place the white chocolate for the buttercream in the dry mixing bowl and chop 10 sec/speed 8. Scrape down the sides and melt 3 min/50°C (122°F)/speed 2, until smooth. Pour it into a small bowl and let it cool to room temperature.
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- Place the butter and sugar in the mixing bowl and mix 1 min/speed 4. Scrape down the sides, add the eggs and vanilla and mix 30 sec/speed 4.
- Add the flour, baking powder, salt and milk and mix 10 sec/speed 4. Scrape down the sides and mix 5 sec/speed 4, just until no dry flour remains.
- Divide the batter among the liners, about two thirds full, and bake in the oven for 18 to 20 minutes, until a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack until completely cool.
- Wash and dry the mixing bowl. Place the butter in it and mix 1 min/speed 4. Add the powdered sugar and salt and mix 20 sec/speed 3. Add the cooled white chocolate, cream and vanilla and mix 1 min/speed 4, scraping down the sides halfway.
- Pipe a tall swirl of buttercream on each cupcake with a large open star tip. Press a square of white chocolate into the top at an angle and add 1 or 2 small flowers beside it.
Tips
- The melted white chocolate must be cool but still liquid when it goes into the butter. If it is warm, the buttercream turns soft; chill it 15 minutes and mix again.
- Use only edible flowers grown without pesticides, and add them just before serving so they stay fresh. If you are not sure, decorate the plate instead of the cupcakes.
- Keep the cupcakes covered in a cool spot up to 2 days, or in the refrigerator on hot days. Serve at room temperature.
