Almond & White Chocolate Cupcakes

Served with a creme cheese butterscotch frosting, these cupcakes are a decadent treat that could be served as dessert. The chocolate leaves are simply melted chocolate painted onto a shiny, clean leaf … chill then peel the leaf off gently to leave a chocolate leaf behind.


  • 120 grams of butter
  • 150 grams SR flour (substitute gluten free SR flour mix)
  • 150 grams sugar
  • 1/4 cup white chocolate chips
  • 1/2 cup chopped almonds
  • 2 x eggs
  • 2 x teaspoons of vanilla essence


  • Whisk room temperature butter so its fluffy and creamy. Add sugar and vanilla essence, then whisk until dissolved.
  • Add eggs and continue to whisk until mixed.
  • Sift in flour and stir through almonds and chocolate chips.
  • Spoon into cupcake papers in a muffin tin, about 1/2 to 3/4 full
  • Bake for 25 minutes in a medium oven

Frosting Ingredients

  • Butterscotch flavouring oil
  • 100 grams melted, room temperature white chocolate
  • 100 grams creme cheese
  • 100 grams icing sugar
  • 1 tsp vanilla essence

Frosting Method

  • Melt chocolate, cool to room temperature
  • Whisk creme cheese till fluffy, add in melted chocolate
  • Stir in icing sugar, vanilla essence and 1/4 teaspoon of flavouring oil
  • Pipe onto cupcakes using a piping bag and star shaped nozzle

Author: admin

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