This weekend I’ll be trying to resolve my current issues with white chocolate cupcakes. I’m advertising these already for Easter, so I’d better make the recipe work somehow!
Essentially I’m adapting a gluten-free chocolate brownie recipe, that I’ve already successfully converted to chocolate cupcakes, but my recent attempts to replicate this in white chocolate was disastrous (although still delicious, said our very polite guests). There was pouf where there shouldn’t have been pouf, and uncooked almond squish in the middle – yuk! In my opinion the only thing it had going for it was the topping.
Anyway, I think I know where it all went wrong, so for round 2 I will be experimenting to find out if Green & Blacks white chocolate, with its minimum 30% cocoa solids, makes a difference to the mix. Already I can report that Tesco white chocolate is much nicer than Sainsbury’s (who’d have thought it) and made a yummy white chocolate topping. Green & Blacks tastes very different to me – it contains real vanilla and tastes, well, of vanilla! So, even if it works in texture it maybe won’t taste of white chocolate. Oh what to do?
If anyone has any top tips for perfect white chocolate cupcakes, please let me know…
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