• Preheat the oven to 170 deg Fan assisted (160 deg conventional)
• Place 12 paper Muffin cases into a muffin tin. You may not need them all.
• In a large mixing bowl, mix together the flour, white chocolate drops and sugar.
  255 g Self Raising Flour, 100 g white chocolate drops, 170 g soft brown sugar
• In a separate bowl, mix together the cooled melted butter, egg, buttermilk, vanilla extract and milk.
  115 g butter, 1 egg, 140 g Buttermilk, 1 teaspoon vanilla extract, 4 tablespoons milk
• Add the bowl of wet ingredients to the dry ingredients. Give everything a good mix until well combined, ensuring there are no lumps of dry flour.
• Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cases to about ¾ full. The muffins will rise a little.
• Bake in the oven for 20 - 25 mins, or until baked with a nice golden colour, testing the centre of the Muffins with a skewer until it comes out clean.
• Take out of the oven and leave to cool completely.

Make the Vanilla Buttercream Topping

• Using an electric mixer, beat the softened butter until light and fluffy and paler in colour.
  150 g Butter
• Add the Vanilla Extract, Milk and half of the icing sugar. Mix until smooth. Add the remaining icing sugar and mix thoroughly until the butter cream becomes wonderful smooth and almost white in colour.
  1 tablespoon milk, 1 teaspoon Vanilla Extract, 300 g Icing Sugar
• Place the buttercream in a large piping bag fitted with a large rosette nozzle. Leave to one side until the white chocolate muffins have cooled completely.
• Once the Muffins have cooled completely, decorate the tops with swirls of Vanilla Buttercream. Add a scatering of coloured Sprinkles if you have any.