I made a vanilla (white) sponge and a chocolate cheesecake topping, to up the 'W' factor a little more I topped the whole thing off with white chocolate frosting.
So there we have it White bottom cupcakes with White chocolate frosting.
White bottom cupcakes
For the cupcakes I followed the love bakery vanilla cupcake recipe to the letter, feel free to use your favourite vanilla cupcake recipe.
For the cheesecake
100g full fat cream cheese
30g caster sugar
1/2 of one egg yolk
40g of dark chocolate
For the frosting
125g icing sugar
1 1/2 tbsp milk
1/2 tsp vanilla paste
50g white chocolate
Pre heat the oven to 180C/160 FAN and line a cupcake tin with cases.
Mix up your cupcake batter and fill the cases 2/3 full.
For the cheesecake melt the chocolate gently and set aside to cool. Quickly beat together the cream cheese, sugar and egg. Be cautious with the amount of egg. Beat until it is just combined, do not over-beat otherwise it will turn to liquid.
Add a spoonful of the cheesecake mix to the chocolate and stir trough, add another spoonful and repeat. Add al the cheesecake to the chocolate, stir to combine, do this by hand, do not beat it.
Place blobs of the cheesecake mix on top of your cupcake batter.
Leave to cool on a wire rack
Once cool they can be frosted. For the frosting gently melt the white chocolate and set it aside to cool. Beat the butter and icing sugar briefly and add the milk to help it come together. Keep beating the frosting for up to 5 minutes until it is very light and fluffy. Beat in the cooled melted chocolate until it is combined.
Pipe or dollop the frosting into the cooled cupcakes.
|Look white bottoms|