White Chocolate Rose and French Vanilla Cupcakes

White Chocolate Rose and French Vanilla Cupcakes

Ingredients
300 g chocolate
200 g butter
250 ml milk
165 g caster sugar
2 tspn Vanilla
2 x large eggs 59grams lightly beaten
100 g self-raising flour
150 g plain flour
10-15 Dilmah Exceptional Rose with French Vanilla tea bags with the tags cut off and tied in bunches of five

Method
Put chocolate, butter, milk and sugar in a med pan on low heat. Stir frequently. When the butter is nearly melted, add the tea bags and push them into the chocolate mix. Leave the mix to cool for 15 minutes. Stir the mix every few minutes. Squeeze the teabags with a teabag squeezer a few times. When 15 minutes are up, extract as much from the teabags as you can by squeezing. Stir through. The mixture should be a pale tan colour.
Add vanilla and eggs to the chocolate mix and stir until combined. Sift both types of flour into a med bowl. Add one cup of chocolate mix to the flour, stir until it forms a paste. Repeat with half of the chocolate mix, stir then finish with the last of the chocolate mix. Stir until smooth.
Dollop out using a quarter cup measure for each cupcake. Bake at 160-165°C for 17 minutes.
When the cakes are cooked through, remove from the tray immediately. Cover with a clean tea-towel and leave to cool on a wire tray.


White chocolate icing

Ingredients
200 g of white chocolate
1 tbsp of butter/margarine
400 g of icing sugar
milk

Method
Melt 200grams of white chocolate in microwave with 1 tablespoon of butter or margarine for 35 seconds. Stir until smooth. If chocolate hasn't melted, microwave in bursts of 10 seconds.
Place in a med bowl and add 400 grams of icing sugar. Beat with an electric beater and add milk, a small amount at a time, until it becomes the consistency of meringue.
Pipe a small amount onto the cooled cupcakes and decorate.
Cupcakes can last up to 1 week in an airtight container and suitable for freezing.
Icing can be adjusted to suit the taste, more or less butter and chocolate.