(About 12 to 16 cupcakes)

  • 185 g (330 ml) cake flour
  • 10 ml baking powder
  • 1 ml salt
  • 200 g (250ml) sugar
  • 3 eggs
  • 80 ml sunflower oil
  • 250 ml water
  • 10 ml vanilla essence
  • 10 ml vinegar

  • 250 ml cream
  • 300g white chocolate, finely chopped

Heat oven to 180 °C. Sift together flour, baking powder and salt. Whisk sugar and eggs until light and creamy. Bring oil and water to the boil. While whisking, add warm water and oil to eggs. Add vanilla and vinegar and mix well. Fold in dry ingredients. Line cupcake tins with paper cases and spray with non-stick spray. Divide mixture between paper cases and place in hot oven. Bake for 15 to 20 minutes or until a testing pen comes out clean. Allow to cool. Bring cream to the boil and add chocolate. Stir until melted and smooth. Allow to cool until cold. Using an electric whisk, whisk the mixture until thick and creamy. Spoon over cupcakes and add edible decorations.