Additional Ingredients

For the topping

500 grams	Icing Sugar (Silver Spoon Homegrown)
	Green Colour Creator (Silver Spoon Create)
1 tsp	Vanilla Extract (Nielsen Massey)
	White Chocolate Chips (Silver Spoon Create) (a handful to decorate)
160 grams	Unsalted Butter

How to make White Chocolate and Wasabi Cupcakes

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1. Preheat the oven to 180°C/fan 160°C/Gas 4 and line a 12 hole muffin tin with cupcake cases
2. Melt the chocolate according to the on pack instructions, then add the butter in cubes and stir until melted. Remove from the heat and add the sugar and stir. The mixture will go a strange congealed texture but don’t worry that’s ok. Leave to cool for about 10 minutes then add the vanilla extract and using a freestanding or electric mixer beat for 3-4 minutes until smooth.
3. Add the eggs one by one beating after each until well mixed.
4. Sieve in the flour and baking powder, then fold in.
5. Then add the wasabi paste and stir until evenly mixed.
6. Spoon the mixture into the cupcake cases and bake for 25 minutes or until a skewer come out clean. Then leave to cool.
7. To make the frosting place the icing sugar and butter in a large bowl and using a freestanding mixer or electric whisk mix on slow speed until the texture is sandy, then add the milk and vanilla extract and turn the speed up. Mix for about 5 minutes until the frosting is light and fluffy. Then add some green colour until you have a pale green icing.
8. Use a piping bag to pipe the frosting onto the cakes, then decorate with some white chocolate chips. For and extra special finish sprinkle some gold glitter on top of each decorated cake.

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