VANILLA CUPCAKES WITH WHITE CHOCOLATE AND VANILLA FROSTING

VANILLA CUPCAKES WITH WHITE CHOCOLATE AND VANILLA FROSTING
Makes 14
For the cupcakes
60g/2oz caster sugar
60g/2 oz unsalted butter, softened
1 egg
2tsp vanilla extract
60g/2oz self raising flour
For the frosting
60g/2oz white chocolate
100g/3.5oz mascarpone, room temperature
1tsp vanilla extract
Method

1. In a bowl, cream together the butter and sugar until pale. Add the egg and
   vanilla extract, and beat until thoroughly combined.
2. Sift the flour into the bowl and fold into the mixture until almost smooth.
3. Line the cupcake holes with cake cases and spoon the mixture equally
   between them. Bake for 8 to 9 minutes. When the cakes are ready, turn
   them out onto a wire rack to cool.
4. Whilst the cakes are cooling, begin to make the frosting by melting the
   chocolate in a bowl over a pan of gently simmering water. Stir until the
   chocolate has melted smoothly.
5. Remove the bowl from the heat and let the chocolate cool slightly. Gently
   stir the mascarpone into the cooled chocolate until thick and creamy. Pipe
   or spoon the frosting onto the cooled cakes.