These vanilla cupcakes with amarula and white chocolate ganache are perfect for a bachelorette party when topped with these cute and fun lingerie toppers. Here is the how-to:
415 g plain flour
1 T baking powder
230 g butter
330 g sugar
Seeds of 1 vanilla pod
250 ml milk, room temperature
Preheat the oven to 170 ˚C.
Line two 12-hole muffin trays with paper cases.
Whisk flour and baking powder together in a bowl and set aside.
In your food processor, cream the butter for about two minutes until creamy and smooth. Gradually add the sugar and beat until light and fluffy, scraping down the bowl once or twice. This will take about 3 minutes. Beat in the vanilla, before adding the eggs one at a time. Add the flour in 4 additions, alternating with the milk. Begin and end with the flour mixture. Beat briefly on a low speed after each addition. Divide the batter evenly between the cupcake papers. Bake for about 18 minutes or until a toothpick inserted in the centre shows a few crumbs.
Cool the cupcakes in the muffin tray for about 5 minutes before removing to a cooling rack. Brush with vanilla syrup and leave to cool completely before icing.
Amarula and white chocolate frosting
300 g white chocolate
100 g fresh cream
175 ml amarula
250 g unsalted butter
500 g icing sugar, sifted
Heat the cream to scalding point in the microwave for approximately 1 minute. Pour the cream over the white chocolate and allow to stand for a minute before stirring to combine until smooth and homogenous. Add the Amarula and leave to cool overnight or a few hours.
In the bowl of your food processor, using the whisk attachment, cream the butter until creamy and smooth. Gradually add the sifted icing sugar and beat until light and fluffy. Add the chilled Amarula white chocolate ganache and beat until well combined. Scoop into a piping bag fitted with a nozzle of your choice and pipe directly onto the cupcakes.
Lingerie Cupcake Toppers
Flesh coloured fondant
5 cm round cutter
Heart cookie cutter
Roll out white fondant to a thickness of approximately 5 mm and cut out 24 rounds with a 5 cm diameter cutter. Place on a baking tray lined with baking paper.
Roll out your flesh coloured fondant and cut out 24 heart shapes. Then shape the 'bottoms' by cutting the point-end of the heart shape with the round cutter. Shape the 'tops' by cutting the point-end of the heart shape with the round-side of the heart cutter.
Adhere the tops and bottoms to the white rounds with a dollop of royal icing or a brush of sugar paste glue. Leave to dry for a few hours or overnight before piping on the designs of your choice!