Ingredients

• 100 g Cake flour
• 70 g White regular sugar
• 1 Egg
• 50g Milk or natural yogurt
• 1 tsp Baking powder
• 1/2 tsp Salt
• 60 g Vegetable oil
• 40 g White chocolate, high quality, melted and cooled
• 1 tsp Lemon juice
• 1 tsp Pure vanilla extract

Instructions

1. Preheat oven to 350°F / 175°C.
2. In a medium bowl whisk egg, milk, lemon juice, vanilla extract and vegetable oil  just until completely combined.
3. In the bowl of a stand mixer fitted with the flat beater, mix flour, sugar, baking powder and salt on low speed for 2 minutes. Add half of the wet mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 minute. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the remaining wet mixture to the batter in two parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
5. Pour in the melted and cooled white chocolate and mix gently to combine in low speed.
6. Divide the mixture evenly into cupcake tins filling each cupcake liner 2/3 of the way.
7. Bake for 22 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.

Ingredients

• 100 g Cream Cheese
• 40 g Unsalted butter at room temperature
• 40 g White Chocolate, high quality melted and cooled
• 30 g Powdered Sugar, sifted (Optional, for more consistency and sweetness)
• 1 tsp Pure Vanilla Extract

Instructions

1. Beat cream cheese, butter, sugar and vanilla extract at medium speed until light and fluffy..
2. Add melted and cooled white chocolate and blend in low speed just to combine.