White Chocolate Cupcakes with Orange Filling

Combine in saucepan and simmer for 30 minutes Remove and put the mixture in the refrigerator in a jar to cool Dish the orange mixture into individual silicone cupcake liners and freeze

Melt the butter and the white chocolate in the microwave oven. Combine in a bowl with the egg yolks and 50 g of sugar Put a grated ginger in and stir until incorporated into the yolk mixture Put the other 50 g of sugar aand the egg whites into a mixer Beat until firm peak form (a merengue) Fold the merengue into the yolk mixture Sift the flour into the mixture and fold until fully incorporated Remove the frozen orange disks from the freezer Spoon on large spoonful of the batter into a cupcake liner. Carefully place a frozen orange disk on top of the batter. Spoon in more batter to fill 75% of the liner The orange disk should be suspended in the middle of the dough. Place the sheet of cupcakes in the oven and bake at 180 degrees C for 10 minutes. Remove and allow to cool slightly Dust with powdered sugar