White Chocolate And Buttermilk

Preheat oven to 160 degrees celcius. Line a cupcake trey. In a medium sized bowl lightly beat eggs add butter and sugar, mix until light and fluffy.

Add buttermilk, flour and vanilla, stir to combine. Beat with electric mixer until light and creamy. Divide mixture evenly into cupcake papers.

Bake for 18-20 minutes until risen and firm to touch. Allow to cool and transfer to airer.

ICING:

Combine chocolate and butter into a medium sized saucepan over medium heat. As mixture begins to melt add cream slowly. Reduce heat to low, stirring constantly until the mixture thickens.

Remove from head and cool. Apply to cupcakes.