White Chocolate Bra Cakes

I want to share these with you because the taste of the actual cake batter and white chocolate ganache tastes divine.  I made these alongside the bra biscuits; but I do think people were more keen on these because of the moist and dense texture of these "white chocolate mud cakes" turned "bra cakes."  This batter will make 12 cupcakes.

Ingredients
125g butter chopped
100g white chocolate
1 cup caster sugar
1/2 cup milk
1 egg, lightly whisked
3/4 cup plain flour
1/2 cup self raising flour
1 tsp vanilla bean paste

Ingredients for Ganache
260g white chocolate
1/2 cup thickened cream
+ colouring and desired decorations

Method
Preheat the oven to 160 degrees and line a 12 cup capacity cupcake tray.  Combine the butter, chocolate, sugar and milk in a saucepan on medium heat.  Stir until the mixture is smooth; about 5 minutes.  Remove from heat and transfer to a heatproof bowl; set aside for 5 minutes to cool slightly.  Use ballon whisk to gently whisk in egg. Sift flours over chocolate mixture and gently whisk until just combined.  Stir in vanilla bean paste.  Pour mixture into prepared tray and bake for 30 minutes or until skewer comes out clean.  Turn onto a wire rack and set aside to cool completely; around 1 hour.  Meanwhile, make chocolate ganache by placing chocolate and cream in a saucepan.  Stir with metal spoon until mixture is smooth and place in fridge for 2 hours, or freezer for around 1 hour until ganache thickens and is spreadable rather than runny.   Add pink food colouring when appropriate ganache is thickened, and stir through.  Spread onto cupcakes and decorate as desired.

Batter can be made into mini "breast cancer" cupcakes