Candy Piece Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
12
- For the cupcakes
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ⅔ cup caster sugar
- 1 egg (beaten)
- 1.333 cups Sour cream
- 1 Tbsp finely grated lemon zest
- 0.333 cup butter (melted)
- For the glaze
- 7 ozs Dark chocolate (60% cocoa solids)
- ⅜ cup cream (48% fat)
- ½ cup powdered sugar
- To decorate
- colored Chocolate bean
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Greease a 12 hole bun tin.
2.
Sift the flour and baking powder into a mixing bowl and stir in the sugar.
3.
In another bowl mix together the egg, soured cream, lemon zest and melted butter. Stir into the dry ingredients until just combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the glaze: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
6.
Remove from the heat and stir in the cream. Sift in the icing sugar and stir until smooth and blended. Set aside to cool until thickened and spreadable.
7.
Spread the glaze on the cakes and decorate with chocolate beans. Leave to set.
