Tuesday, 30 April 2013

Easter Cupcakes

These cupcakes can be frosted and topped in many ways; the chocolate is quite subtle and they taste rather syrupy. These could be frosted with ganache (dark or white), golden sryup buttercream, or even nutella. I opted for a brown butter vanilla buttercream (follow a buttercream recipe, browning the butter first, and mix in vanilla bean paste or extract).

Recipe for the cupcakes from LRF

White Chocolate Fudge Cupcakes

makes 12

125g unsalted butter
100g white chocolate, chopped
150g brown sugar
90g golden syrup
160ml milk
150g plain flour
50g self raising flour
1 egg

1. Preheat the oven to 190C/375F/mark 5 and line a muffin pan with 12 paper cases.

2. Melt the butter, chocolate, sugar, golden syrup and milk together in a small saucepan. Pour into a medium-sized heat proof bowl and leave to cool for 15 minutes.

3. Sift the flours and mix into the cooled mixture. Beat in the egg.

4. Divide the batter amongst the cases and bake for 20 minutes, or until a toothpick inserted into the centre of the cakes com
es out clean.
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