White Chocolate Fairy Cakes

Preheat oven to 160°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.

Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.

Sift in the flour and baking powder over the mixture. Add the choc bits and gently fold to combine. Divide among the lined muffin pans and smooth the surface. Bake in oven for 30 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack and set aside to cool completely.

Meanwhile, to make the frosting, place the chocolate, cream and butter in a small saucepan over medium-low heat and stir with a metal spoon until the chocolate melts and the mixture is smooth. Transfer to a bowl. Place in the fridge for 1 hour to chill. Use an electric beater to beat the chocolate mixture until pale and creamy.

Spread frosting over the cupcakes and decorate with fairy floss.