Photograph by Ell.
White Chocolate & Honeycomb Cupcakes
These are the most delectable little cupcakes! Adapted from a white chocolate mudcake recipe, they're are perfect for a party or one of those days when you just feel like a treat. The cake itself is moist but not heavy, the ganache gives a sweet hit of white chocolate and the honeycomb shards provide a nice crunch. Oh, and it's so easy to make!
White Chocolate & Honeycomb Cupcakes
These are the most delectable little cupcakes! Adapted from a white chocolate mudcake recipe, they're are perfect for a party or one of those days when you just feel like a treat. The cake itself is moist but not heavy, the ganache gives a sweet hit of white chocolate and the honeycomb shards provide a nice crunch. Oh, and it's so easy to make!
What you'll need:
250g butter
180g white chocolate
1 cup milk
1 3/4 cups caster sugar
2 teaspoons vanilla essence
2 eggs, lightly beaten
1 3/4 cups plain flour
1 3/4 cups plain flour
1/2 cup self-raising flour
1 x 50g Violet Crumble bar, chopped well
Ganache:
180g white chocolate, chopped or broken up
1/3 cup thickened cream
1 x 50g Violet Crumble bar, chopped into shards
What to do:
Line a couple of muffin pans with two patty pan papers in each hole. Preheat oven to 160C.
In a saucepan, combine the butter, chocolate, milk, sugar and vanilla. Stir continuously over medium heat until the butter and chocolate has melted and you have a smooth, glossy mixture. Set aside to cool for 5-10 minutes.
Whisk in the eggs and then the flour. Mix really well. Gently stir in the first chopped up Violet Crumble bar.
Spoon the mixture into the prepared cases in pan, filling each one up a little over halfway. The mixture will rise a bit so you don't want to fill them any more than three quarters full. Bake for 25-30 minutes or until an inserted skewer comes out clean of mixture.
While the muffins are cooling, make the ganache. In a plastic, microwave-proof bowl combine the cream and chocolate. Microwave for 2 minutes, stirring every 30 seconds until the chocolate has melted. Mix well so you have a nice smooth, glossy ganache.
Keep this ganache in the fridge until the muffins have cooled. When it's time to ice the muffins you'll need the ganache to be thick but a little runny - the consistency of nutella or ready-to-use frosting. If it's cooled down and gone too hard in the fridge just take it out and give it a really good stir. Set it aside, stirring every now and then until it warms up to the spreadable consistency.
Spread the ganache on each cake evenly and sprinkle the honeycomb shards on top to garnish. Enjoy!
