Well, Green & Blacks made no difference at all. In fact it split from the butter in the melting stage and was only rescued with some very vigorous whisking (a drop of milk really helped to save this mix). So, tasty and organic it may be, but a solution to the problems of baking with white chocolate it is not.
I've put the goal of a gluten free white chocolate cupcake on hold for now and have started from scratch with a standard white chocolate sponge. This seems to have worked out ok - hurrah! Just as well, as I've had an order being collected this morning...
The recipe is: 125g caster sugar mixed into 125g soft butter, add two eggs and mix until light and fluffy; add 150g well-sieved plain flour and 2 tsp baking powder, plus about 70g grated white chocolate. Leave to sit in the cupcake cups for 20 mins or so before bunging in the oven at 180c for 25 mins (or until golden brown on top). This makes 12 'normal size' cupcakes or about 8 'power' cupcakes! (ie made in a muffin tin, as pictured.)
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