Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink
  1. Home
  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

White chocolate cupcake

Join the cupcake club! This easy cupcake recipe yields light and creamy yet delightfully crumbly cupcakes with a deliciously creamy layer of white chocolate butter cream icing on top. The sweet, caramelly taste of the fresh butter cream highlights the cupcakes’ overall sweetness beautifully. What's more is that Strawberry Crispearls™ and Strawberry Blossoms prove to be the ultimate cupcake decorations, giving the sweet treat irresistible appeal and a deliciously fruity taste dimension.

Recipe

Created by
  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  1. White chocolate cupcake
  2. Butter cream

White chocolate cupcake

ingredients preparation
  • 4
    whole egg(s)
  • 170g
    sugar
  • 1g
    salt

Beat together until mixture becomes pale.

  • 125g
    35% cream
  • 5g
    baking powder
  • 40g
    potato starch
  • 160g
    flour

Add to previous mixture.

  • 80g
    melted butter

Fold in.

Use piping bag to fill 2/3 of cupcake baking cups. Bake for 20 minutes at 170°C.

Butter cream

ingredients preparation
  • 172g
    egg white
  • 258g
    sugar

Whisk together and heat au bain-marie to 60°C. Beat for 2 minutes in stand mixer at low speed. Then mix at higher speed until mixture has cooled off to approx. 35°C.

  • 1
    vanilla bean

Add to previous mixture.

  • 452g
    butter

Soften and whip until you obtain a smooth mixture. Mix with the previous mixture in the stand mixer.

  • 113g
    CW2NV

Heat to 45°C and mix with previous mixture in stand mixer.

  • Q.S.
    CEF-CC-STRA
  • Q.S.
    CHF-BS-19501C

Fill a star-nozzled piping bag with butter cream. Ice the cooled cupcakes. Sprinkle Callebaut® Strawberry Crispearls™ CEF-CC-STRAWB and Callebaut® Strawberry Blossoms CHF-BS-12941C on top.

Discover more recipes

Triple chocolate Easter cupcake

Triple chocolate Easter cupcake

Valentine cupcake

Valentine cupcake

Vanilla and praline cupcake

Vanilla and praline cupcake

Yeast batter cake cocoa liqueur

Yeast batter cake cocoa liqueur

Lemon and elderflower celebration birthday cake

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading