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Three cupcakes with green icing in pretty pink cupcake cases. Tried & Tested

White chocolate and wasabi cupcakes

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2.667 stars based on 3 ratings

These delicious cupcakes are made using wasabi, a Japanese horseradish mainly used with sushi. The sweetness of the white chocolate balances so well with the heat from the wasabi giving you a truly wonderful sensory experience.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cupcakes

  • 100g 3½ oz White chocolate chips (we use Silver Spoon Create) White chocolate chips
  • 100g 3½ oz Butter (unsalted)
  • 110g 4 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 3 3 Egg(s) (free range)
  • 75g 2¾ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Baking powder
  • 1tbsp 1tbsp Wasabi paste

For the buttercream

  • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • Green food colouring
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • White chocolate chips a handful, to decorate (we use Silver Spoon Create)
  • 160g 5⅝ oz Butter (unsalted)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4) and line a 12 hole muffin tin with cupcake cases.

  2. Classic mode Step 2

    Melt the chocolate in a heatproof bowl over simmering water, then add the butter in cubes and stir until melted. Remove from the heat and add the sugar and stir. The mixture will become 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.

    Ingredients for this step

    • White chocolate chips a handful, to decorate (we use Silver Spoon Create)
    • 100g 3½ oz Butter (unsalted)
    • 110g 4 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  3. Classic mode Step 3

    Add the eggs one by one beating after each until well mixed.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
  4. Classic mode Step 4

    Sieve in the flour and baking powder, then fold in.

    Ingredients for this step

    • 75g 2¾ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Baking powder
  5. Classic mode Step 5

    Then add the wasabi paste and stir until evenly mixed.

    Ingredients for this step

    • 1tbsp 1tbsp Wasabi paste
  6. Classic mode Step 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. Classic mode Step 7

    To make the buttercream 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.

    Ingredients for this step

    • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 160g 5⅝ oz Butter (unsalted)
  8. Classic mode Step 8

    Use a piping bag to pipe the buttercream 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.

    Ingredients for this step

    • White chocolate chips a handful, to decorate (we use Silver Spoon Create)