White Chocolate Mini Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.

2. 2

   In a medium bowl, whisk together the flour, sugar, milk powder, and salt.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Beat the butter until it's light and fluffy, almost double in volume.

4. 4

   Add the vanilla extract and mix until combined. Gradually add the dry ingredients to the wet ingredients, alternating with the white chocolate chips, beginning and ending with the dry ingredients. Mix until just combined.

   Tip: Be careful not to overmix the batter.

5. 5

   Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

   Tip: The cupcakes are done when they're lightly golden on top and a toothpick comes out clean.

6. 6

   Allow the cupcakes to cool completely in the pan.

   Tip: This will help prevent them from breaking when you remove them from the pan.

7. 7

   To make the buttercream, beat the butter and confectioner's sugar until light and fluffy. Add the milk powder and mix until combined.

   Tip: Add the confectioner's sugar gradually, as it can be quite dense.

8. 8

   Frost the cooled cupcakes with the buttercream. Decorate with sprinkles.

   Tip: You can use as many or as few sprinkles as you like, depending on your desired level of decoration.

9. 9

   Serve and enjoy!

   Tip: These cupcakes are perfect for any occasion, whether it's a birthday or just a Tuesday.