White Chocolate Cupcakes adapted from Cupcake Jemma

150g unsalted butter
100g white chocolate
120ml whole milk
1/4 tsp vanilla
1.5 large eggs or 2 small eggs
1/4 tsp salt
120g caster sugar
180g self-raising flour

Cinnamon and Vanilla Buttercream adapted from Cupcake Jemma 

150g unsalted butter, softened
340g icing sugar, sifted
3-4 tbsp milk
1 tsp vanilla extract
1/2 tsp ground cinnamon (or to taste)

To make white chocolate cupcakes

Preheat the oven to 340°F (170°C).

Place butter, white chocolate, whole milk, vanilla extract, salt into a saucepan. Melt and let cool to room temperature. 

In a separate bowl, add eggs and caster sugar. Whisk together until frothy and slightly pale. Pour white chocolate mixture and stir together. Sift in 180g self-raising flour and fold until incorporated. 

Divide into 12 cupcake liners and bake at 170°C for 18-20 minutes until light and springy on top. 

To make cinnamon and vanilla buttercream

Beat unsalted butter for 5 minutes. Sieve in 1/2 of icing sugar and beat until incorporated. Add the second half to the icing sugar and beat until buttercream is smooth, pale and light (takes around 3-5 minutes). Mix another 5 minutes to incorporate more air. Mix whole milk to the desired consistency.

Separate a small portion of the buttercream and mix in ground cinnamon to taste. This will be used for the center filling.

To assemble cupcakes

Cool cupcakes completely. Core out the center of each cupcake and pipe in the cinnamon buttercream. Cover each cupcake with vanilla buttercream and decorate as you like. Enjoy!