Individual Novelty Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 eggs
- ⅔ cup light brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- 0.333 cup cocoa powder
- ½ tsp Baking powder
- ⅔ cup roasted, chopped Hazelnuts
- For the white chocolate buttercream
- 1 cup white chocolate (chopped)
- 2 cups powdered sugar
- 0.333 cup unsalted butter
- ⅛ cup cream (18% fat)
- To decorate
- 1 ¼ cups black Sugar paste
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
3.
Sift in the flour, cocoa and baking powder and stir until blended. Stir in the nuts.
4.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the white chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
6.
Sift the icing sugar into a bowl and beat in the butter until smooth. Add the cream and chocolate and beat well.
7.
Spoon into a piping bag and pipe a swirl onto each cupcake.
8.
To decorate: roll 24 pieces of sugarpaste into thick 'sausages'. Flatten one end and elongate and curl the other end into a mustache shape.
9.
Attach the flattened ends of the strips in the centres with a dab of water. Place on top of the cakes.
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