White chocolate cupcake

Created by

  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
level 1

Join the cupcake club! This easy cupcake recipe yields light and creamy yet delightfully crumbly cupcakes with a deliciously creamy layer of white chocolate butter cream icing on top. The sweet, caramelly taste of the fresh butter cream highlights the cupcakes’ overall sweetness beautifully. What's more is that Strawberry Crispearls™ and Strawberry Blossoms prove to be the ultimate cupcake decorations, giving the sweet treat irresistible appeal and a deliciously fruity taste dimension.

White chocolate cupcake

Recipe components

White chocolate cupcake

  • 4
    whole egg(s)
  • 170g
  • 1g

Beat together until mixture becomes pale.

  • 125g
    35% cream
  • 5g
    baking powder
  • 40g
    potato starch
  • 160g

Add to previous mixture.

  • 80g
    melted butter

Fold in.

Use piping bag to fill 2/3 of cupcake baking cups. Bake for 20 minutes at 170°C.

Butter cream

  • 172g
    egg white
  • 258g

Whisk together and heat au bain-marie to 60°C. Beat for 2 minutes in stand mixer at low speed. Then mix at higher speed until mixture has cooled off to approx. 35°C.

  • 1
    vanilla bean

Add to previous mixture.

  • 452g

Soften and whip until you obtain a smooth mixture. Mix with the previous mixture in the stand mixer.

Heat to 45°C and mix with previous mixture in stand mixer.

  • Q.S.
  • Q.S.

Fill a star-nozzled piping bag with butter cream. Ice the cooled cupcakes. Sprinkle Callebaut® Strawberry Crispearls™ CEF-CC-STRAWB and Callebaut® Strawberry Blossoms CHF-BS-12941C on top.