White Chocolate Cupcakes!

Ingredients:
250 g unsalted butter, chopped
180 g white eating chocolate, chopped
1 cup sour cream
1½ cups caster sugar
2 eggs
2 teaspoons vanilla essence
1¾ cups plain flour
1 cup self-raising flour

Icing
125 g butter, softened
¾ cup icing sugar mixture
125 g white chocolate, melted

Method:

Preheat oven to 160°C.
Line 2 x 12 - hole muffin trays with paper or foil cases.
Place butter, chocolate, sour cream and sugar in a large saucepan over low heat.
Heat, stirring, for 4-5 minutes until melted and combined. Cool for 10 minutes.
Add eggs and vanilla essence. Mix to combine.

Method (continued):

Sift flours together into a separate large bowl.
Add ¼ of the chocolate mixture and stir until smooth.
Continue to add chocolate mixture in batches, stirring to combine. Spoon mixture into cases.
Bake for 25-30 minutes or until cakes are golden and spring back lightly on touch

Icing:

Using an electric mixer, beat butter with sugar in a mixing bowl for 5 minutes or until pale and fluffy.
Stir in melted chocolate until smooth.