Pink & White Chocolate Cupcakes

Simple but delicious and a perfect treat for any occasion. These cute cupcakes stand out with there pretty pink sponge filled with milk choc chips, and their delicious white chocolate buttercream topping. If Pink isn’t your colour then try this recipe using any food colouring…. Royal Blue also looks fab- Happy Baking!!!!




Makes 12 small cupcakes

For the sponge mix:

  • 130g unsalted butter (room temperature)
  • 130g caster sugar
  • 130g self-raising flour (sifted)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk
  • Few drops of Red food colouring
  • 100g Milk/white/dark chocolate chips

For the buttercream:

  • 110g unsalted butter (room temp)
  • 250g icing sugar
  • 150g white chocolate


Preheat the oven to 190Β°C

  1. Cream together the butter and sugar in a bowl until light and fluffy. In a seperate bowl/jug whisk the eggs and vanilla extract together. Now whisk this into the creamed butter an sugar.
  2. Sift in half the flour and fold together. Add the remaining milk and the rest of the flour and mix until creamy.
  3. Now add in a few drops of red food colouring and mix to make a pink mixture – if you want dark pink/reddish cakes add more food colouring.
  4. Next add the milk chocolate chips and fold into the mixture. Transfer the mixture into 12 cupcake cases/silicone cupcake mould. Bake in the oven for 20-22 minutes until a knife in the centre of a cupcake comes out clear. Leave to completely cool.
  5. Once cakes are cooled, make up the buttercream by first beating together (using a hand or electric whisk) the butter and half the icing sugar until smooth. Now add the remaining icing sugar in bits beating all the while, until the mixture is smooth.
  6. Melt the white chocolate, either in the microwave in blasts of 10 seconds at a time. Or, in a bowl over a pan of simmering water. Pour the melted chocolate into the butter and icing sugar mixture and mix until smooth. (You may need to add more icing sugar if the mixture is too runny, or add a tablespoon of milk if the mixture is too thick)

  7. Use a star shaped nozzle and a piping bag and to create a spiral, rose or texture effect, like on my cupcakes. Or simply spread the buttercream onto your cupcakes and use the back of a spoon to spiral it upwards. The decorating is up to you – great creative!!!

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