White Chocolate Easter Baskets
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
24
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 2 tsps grated lemon zest
- For the white chocolate discs
- 1 ⅔ cups white chocolate (chopped)
- For the white chocolate buttercream
- ⅔ cup white chocolate (chopped)
- ⅔ cup unsalted butter
- 1 ½ cups powdered sugar
- To decorate
- grated Lime zest
- mini sugar egg (candy)
- 24 small, thin red licorice strip
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 2 x 12 mini cupcake tins.
2.
Beat together the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the lemon zest, until just combined.
4.
Spoon into the paper cases and bake for about 10 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
5.
For the white chocolate discs: line a baking tray with non-stick baking paper.
6.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water, stirring once.
7.
Drop 24 heaped teaspoons on the baking tray and spread out into discs the same diameter as the cakes. Chill until set.
8.
For the white chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water, stirring once. Leave to cool.
9.
Beat the butter and icing sugar in a bowl until creamy. Beat in the melted chocolate until smooth. Chill until firm enough to pipe.
10.
Place the chocolate discs on top of the cakes. Sprinkle the centre of the discs with a little lime zest.
11.
Spoon the white chocolate buttercream into a piping bag with a shell nozzle and pipe swirls on the discs, as in the photo.
12.
Arrange the mini eggs on the cakes.
13.
Place the liquorice strips on the cakes as in the photo, securing the ends in the buttercream, to resemble basket handles.
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