Vanilla and White Chocolate Buttermilk Cupcakes

I've recently discovered the joys of buttermilk. It makes everything so much lighter...yet moister too. These cupcakes combine the lightness of buttermilk with the richness of a white chocolate topping. Instead of creating a criss-cross pattern on top, you can simply dunk the whole top of the cupcake in the chocolate for an even chocolatier treat. Alternatively, these cupcakes can be iced and decorated as you desire.

Ingredients
1 1/3 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
¼ cup butter, softened
1 large egg
1 tsp vanilla bean paste or 2 tsp vanilla extract
1 cup buttermilk

Method
Preheat your oven to 180 degrees (fan-forced) and prepare around 16 patty cases in a tray. Sift together flour, baking soda, baking powder and salt. In a seperate bowl, beat together the butter and sugar together until smooth and creamy. Gradually beat in the egg and the vanilla paste or extract, until mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the rest of the flour and stir until all ingredients are mixed in. Spoon batter into cupcake tray. Bake for 20 minutes or until a skewer comes out clean. While the cupcakes cool, melt some white chocolate. Once they are completly cooled, drizzle white chocolate on top of them or dip your cupcake to cover the whole top of cake.