Almond & White Chocolate Cupcakes

Served with a creme cheese butterscotch frosting, these cupcakes are a decadent treat that could be served as dessert. The chocolate leaves are simply melted chocolate painted onto a shiny, clean leaf ... chill then peel the leaf off gently to leave a chocolate leaf behind.

Ingredients

• 120 grams of butter
• 150 grams SR flour (substitute gluten free SR flour mix)
• 150 grams sugar
• 1/4 cup white chocolate chips
• 1/2 cup chopped almonds
• 2 x eggs
• 2 x teaspoons of vanilla essence

Method

• Whisk room temperature butter so its fluffy and creamy. Add sugar and vanilla essence, then whisk until dissolved.
• Add eggs and continue to whisk until mixed.
• Sift in flour and stir through almonds and chocolate chips. 
• Spoon into cupcake papers in a muffin tin, about 1/2 to 3/4 full
• Bake for 25 minutes in a medium oven

Frosting Ingredients

• Butterscotch flavouring oil
• 100 grams melted, room temperature white chocolate
• 100 grams creme cheese
• 100 grams icing sugar
• 1 tsp vanilla essence

Frosting Method

• Melt chocolate, cool to room temperature
• Whisk creme cheese till fluffy, add in melted chocolate
• Stir in icing sugar, vanilla essence and 1/4 teaspoon of flavouring oil
• Pipe onto cupcakes using a piping bag and star shaped nozzle