white chocolate mudcake cupcakes
This was another one of those times when I feared that The Woman's Weekly had failed me. However, after many attempts, and a few slight modifications to the recipe, I now believe that I can successfully make a mean white chocolate (mudcake) cupcake.
ingredients:
125g butter (coarsely chopped)
80g white eating chocolate
1 cup caster sugar
half cup of milk
three quarters of a cup of plain flour
one quarter of a cup of self raising flour
half teaspoon vanilla essence
1 egg
method:
Combine butter, sugar, chocolate and milk over a low heat until smooth, then set aside in a bowl to cool for fifteen minutes. After fifteen minutes, whisk in the sifted flours, then egg and essence.
I preheated the oven to 150C (I have a gas oven, no fan force or anything), and found that the only way these cupcakes worked was to bake them uncovered for 20 minutes, then I loosely wrapped foil over the top and baked them for another fifteen. After taking them out of the oven the final time, I left them to sit (with the foil off) for ten minutes.
white chocolate ganache
Heat a quarter cup of cream over the stove until it's boiling, then pour over 180g of white chocolate pieces. Stir until smooth (sometimes I had to cheat, and zap in the microwave for two seconds), then cover and set aside in fridge, stirring occasionally, until it's ready to spread over the cupcakes.
This recipe also works for cakes - double everything, and cook for one hour without foil, and one hour with foil. Just remember to line the cake tin with baking paper.
ingredients:
125g butter (coarsely chopped)
80g white eating chocolate
1 cup caster sugar
half cup of milk
three quarters of a cup of plain flour
one quarter of a cup of self raising flour
half teaspoon vanilla essence
1 egg
method:
Combine butter, sugar, chocolate and milk over a low heat until smooth, then set aside in a bowl to cool for fifteen minutes. After fifteen minutes, whisk in the sifted flours, then egg and essence.
I preheated the oven to 150C (I have a gas oven, no fan force or anything), and found that the only way these cupcakes worked was to bake them uncovered for 20 minutes, then I loosely wrapped foil over the top and baked them for another fifteen. After taking them out of the oven the final time, I left them to sit (with the foil off) for ten minutes.
white chocolate ganache
Heat a quarter cup of cream over the stove until it's boiling, then pour over 180g of white chocolate pieces. Stir until smooth (sometimes I had to cheat, and zap in the microwave for two seconds), then cover and set aside in fridge, stirring occasionally, until it's ready to spread over the cupcakes.
This recipe also works for cakes - double everything, and cook for one hour without foil, and one hour with foil. Just remember to line the cake tin with baking paper.