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125 grams of butter at room temperature 125 grams granulated sugar 125 grams of self raising flour 2 tablespoons milk at room temperature 2 eggs, at room temperature safran 100g white chocolate, chopped into small pieces
Method Make the basic recipe cupcakes and add finally the white chocolate. Stir once more quietly with a spatula and fill the tins with batter. Bake the cupcakes for about 20-25 minutes in preheated oven at 170 degrees.
Melt the white chocolate in the microwave on low power. Heat the chocolate every 20 seconds safran and stir the chocolate in between equally well with a wooden spoon. This takes about 2 minutes and you reach a good result. Or melt the chocolate in a bowl over a pan of hot water on medium high heat. Make sure the bowl does not touch the water and let the chocolate melt gently.
Stir interim not, wait until the chocolate is completely melted. The chocolate should be melted well to achieve a good result. Pour the chocolate gently in a dry bowl, and let it cool.
Add the softened butter in a bowl and mix always little by little icing sugar and salt. Mix until a whole with the mixer on medium-high speed. Add the cream and vanilla and mix lightly. Now fold with a spatula to the cooled white chocolate through the mixture. Now mix the whole mixture with the mixer on high speed until light and fluffy whole.
Spray on some cupcakes a beautiful swirl and decorate cupcakes with festive gold or silver sprinkles. On the other cupcakes you spread a thick layer of frosting with a spatula or knife.
Cut the edible toppers to size. Roll a piece of white fondant and cut out a round shape that fits nicely on the cupcake. Make the top of the fondantrondje a tiny bit damp, rub the top very lightly with your fingertip (fingertip love you just like a time under the tap).
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