Just over a year ago Kiwis began a love affair with Whittaker’s L&P; a uniquely Kiwi chocolate from two of New Zealand’s most iconic brands. 

This recipe comes from blogger Kirsten Robinson at High Tea with Dragons. The cupcakes are delightfully fluffy, with L&P used in the base and Whittaker’s L&P in the smooth buttercream icing. 

Editor’s note: Use mini muffin pans for a smaller bite sized treat - just be sure to reduce your cooking time to 10-12 minutes. 

Ingredients

Cupcakes
  • 225g butter, softened
  • 2 cups sugar
  • 4 eggs
  • 4 cups plain flour
  • ½ tsp baking soda
  • 380ml L&P
Whittaker’s L&P White Chocolate Buttercream
  • 125g butter, softened
  • 5-6 cups icing sugar, sifted
  • 225g Whittaker’s L&P White Chocolate, melted

Method

Cupcakes
  1. Preheat oven to 175 degrees Celsius and line three 12 hole muffin pans with cupcake cases.
  2. Cream together butter and sugar until pale and fluffy.
  3. Add eggs one at a time, mixing well between each addition.
  4. In a separate bowl, sift together flour and baking soda.
  5. Add flour butter mixture one cup at a time, alternating with L&P and mixing until just combined between each addition.
  6. Spoon batter into cases until batter almost reaches the top. Bake for 20-25 minutes or until an inserted skewer comes out clean.
  7. Allow to cool in pan for 15 minutes before transferring to wire rack to cool completely.
Whittaker’s L&P White Chocolate Buttercream
  1. Mix butter until smooth.
  2. Add 2 cups of icing sugar and mix well.
  3. Add melted L&P White Chocolate and mix until well combined.
  4. Add remaining icing sugar one cup at a time, mixing well between each addition, until desired consistency is reached.
  5. Pipe onto cupcakes using an open 1M tip.
Makes: 36 cupcakes

Kirsten Robinson is an avid baker and blogger from Auckland. Kirsten founded her blog High Team with Dragons in 2011 as a way to indulge in her passions of baking, sweet treats and writing.