Recipe: White Chocolate Mud Cupcakes
To celebrate INTU WELLNESS turning ONE we prepared some delicious (not so healthy) White Chocolate Mud Cupcakes for us (and you) to enjoy as a special treat!
PREP + COOK TIME 2 Hours | SERVES 24
- 24 foil muffin cases
- 250g butter, chopped coarsely
- 150g good-quality white chocolate, chopped coarsely
- 2 cups (440g) caster sugar
- 1 cup (250ml) milk
- 11/2 cups (225g) plain flour
- 1/2 cup (75g) self-raising flour
- 1 teaspoon vanilla extract
- 2 eggs, beaten lightly
- To decorate: silver cachous and white pearlised sugar sprinkles
- 1 cup (220g) caster sugar
- 2 egg whites
Preheat oven to 160°C/140°C fan-forced. Line two 12-hole (¹⁄³-cup/80ml) muffin pans with foil cases
Place butter, white chocolate, sugar and milk in a medium saucepan; with a wooden spoon, stir over low heat, without boiling, until smooth and melted. Transfer mixture to a bowl; cool for 15 minutes.
Whisk in sifted flours, then vanilla and egg. Pour mixture evenly into lined pan holes. Bake for 35 minutes or until a skewer inserted into the centre of a cake comes out clean. Cool.
Meanwhile, to make the fluffy frosting, place the sugar and ¹⁄³ cup (80ml) water in a small saucepan; stir with a wooden spoon over low heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, for 15-25 minutes or until syrup is slightly thick. If you have a candy thermometer, the syrup will be ready at 114°C. To test without a thermometer, when syrup thickens, remove pan from the heat and allow bubbles to subside; drop 1 teaspoon of syrup into a cup of cold water. The syrup should form a ball of soft sticky toffee when rolled between fingertips (syrup should not colour; if it does, discard it and start again). Just before the syrup reaches the correct temperature, beat the egg whites in a small bowl with an electric mixer until firm peaks form. When the syrup is ready, allow bubbles to subside, then pour syrup in a thin stream onto egg whites, with electric mixer operating on medium speed. (If syrup is added too quickly to the egg whites, the frosting will not thicken.) Continue to beat on high speed for about 5 minutes or until thick. Frosting should be barely warm by now.
Spread cooled cakes with fluffy frosting; decorate with silver cachous and pearlised sugar sprinkles.
Source: Judes Food: A celebration of food & family. By Judy & Co-Founder of INTU WELLNESS Anna Heinrich