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27 May 2012

{Recipe} Caramel Mud cupcakes

I made these for the first time last week and they did not disappoint!
This recipe is from one of my favourite cupcake recipe book: The Australian Women's Weekly Cupcake and Fairycakes (read the review here).

125g butter, chopped coarsely
100g white eating chocolate, chopped coarsely
2/3 cup (150g) firmly packed brown sugar
1/4 cup (90g) golden syrup
2/3 cup (160ml) milk
1 cup (150g) plain four
1/3 cup (50g) self-raising flour
1 egg

1- Preheat oven to 170 degree C (150 degree C for fan-forced). Line a standard 12 hole cupcake pan with paper cases.
2- Combine butter, chocolate, sugar, syrup and milk in small saucepan; stir over low heat, until smooth. Transfer mixture to medium bowl and let cool for 15 minutes.
3- Whisk sifted flours into chocolate mixture, then egg. Divide mixture among cases.
4- Bake for about 30 minutes. Turn cakes onto wire rack to cool.

Learn how to make the Union Jack fondant topper here.
Click here for more pictures of my Jubilee Cupcakes

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