Directions

For the vanilla cupcakes

1. Place the butter, flour, sugar, vanilla, baking powder, eggs and milk in a large bowl and whisk until well combined.
2. Preheat oven to 160°C (325°F). Line 18 x ½-cup-capacity (125ml) muffin tins with paper cases.
3. Spoon the cake mixture into the tins and bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to wire racks to cool completely.

White chocolate frosting

1. Place the cream in a small saucepan over low heat. Cook, stirring occasionally, until hot but not boiling.
2. Place the chocolate in a large bowl and add the cream. Stir once to remove any chocolate from the base of the bowl and set aside for 2 minutes. Stir the ganache gently until just combined. Refrigerate until just cool.
3. Add the vanilla and whisk until soft peaks form. Spoon the frosting into a piping bag fitted with a 1cm plain nozzle and pipe onto each cupcake to serve

See what our chef says

Donna Hay is Australia’s favourite and most trusted home cook, and an international food-publishing phenomenon. She is a household name, with her food range stocked in supermarkets nationally and is also the working mum of two beautiful boys.