INGREDIENTS:

MAKES 12 CUPCAKES

CUPCAKES:

• 120G LIGHT OLIVE OIL
• 2TSP VANILLA EXTRACT
• 2 FREE RANGE EGGS
• 120ML WHOLE MILK
• 140G RAW CASTER SUGAR
• 180G NODO PLAIN FLOUR
• 2TSP BAKING POWDER
• 1/4TSP SALT
• NATURAL SPRINKLES

METHOD:

1. PREHEAT OVEN TO 180C, FAN FORCED. LINE A CUPCAKE PAN WITH 12 PAPER LINERS. 
2. USING A MIXER (OR HAND BEATER) WHISK OIL AND SUGAR FOR 1 MINUTE.
3. ADD EGGS AND VANILLA, WHISK JUST TO COMBINE.
4. FOLD THROUGH FLOUR, BAKING POWDER AND SALT UNTIL JUST COMBINED.
5. FOLD IN MILK AND MIX UNTIL SILKY SMOOTH.
6. SPOON MIXTURE INTO PREPARED CUPCAKE PAN UNTIL 3/4 FULL. BE CAREFUL NOT TO OVERFILL.
7. BAKE FOR 16 MINUTES OR WHEN THE CUPCAKES ARE VERY LIGHTLY BROWNED.
8. TRANSFER TO WIRE RACKS TO COOL.

WHITE CHOCOLATE BUTTERCREAM:

• 250G UNSALTED BUTTER, SOFTENED
• 250G ICING SUGAR MIXTURE
• 200G WHITE CHOCOLATE 
• FULL CREAM MILK OR CREAM, FOR CONSISTENCY 

1. IN A MICROWAVE SAFE DISH, MELT WHITE CHOCOLATE ON MEDIUM HEAT FOR 60 SECONDS, REMOVE AND STIR AND CONTINUE UNTIL COMPLETELY MELTED. LEAVE TO COOL TO ROOM TEMPERATURE. 

2. MEANWHILE IN A MIXER OR USING HAND BEATER, BEAT THE BUTTER ON LOW SPEED UNTIL FLUFFY.

3. ADD ICING SUGAR MIXTURE ONE TABLESPOON AT A TIME UNTIL FULLY INCORPORATED.

4.  SLOWLY POUR IN MELTED WHITE CHOCOLATE AND BEAT ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY. 

5. ADD A LITTLE MILK OR CREAM IF A SOFTER CONSISTENCY IS DESIRED (2-3 TABLESPOONS). 

6. DECORATE WITH NATURAL SPRINKLES.