INGREADIENT

• 250 g unsalted butter chopped
• 180 g white chocolate chopped
• 1 cup sour cream
• 1 1/2 cup caster sugar
• 2 egg
• 2 tsp vanilla essence
• 1 3/4 cup plain flour
• 1 cup self-raising flour
• 125 g butter softened
• 3/4 cup icing sugar mixture
• 125 g white chocolate melted

Direction

1. Preheat oven to 160C.
2. Line 2 x 12-hole muffin pans with paper or foil cases.
3. Place butter, chocolate, sour cream and sugar in a large saucepan over low heat.
4. Heat, stirring, for 4-5 minutes until melted and combined. Cool for 10 minutes.
5. Add eggs and vanilla essence. Mix to combine.
6. Sift flours together into a separate large bowl.
7. Add ¼ of the chocolate mixture and stir until smooth.
8. Continue to add chocolate mixture in batches, stirring to combine. Spoon mixture into cases.
9. Bake for 25-30 minutes or until cakes are golden and spring back lightly when touched.
10. Cool for 5 minutes in trays. Transfer to wire racks to cool completely.
11. Icing: Using an electric mixer, beat butter with sugar in a mixing bowl for 5 minutes or until pale and fluffy.
12. Stir in melted chocolate until smooth.