Instead of Easter eggs, I tried a new recipe for cupcakes (it's from an Australian Women's Weekly book on cupcakes. ) They topped them with whipped cream and sliced Violet Crumble (chocolate honeycomb) bars, but I went with ganache and an Easter egg. I made them to bring to work today.
Spiced Chocolate Cupcakes
Measurements are Australian cup/spoon sizes.
Oven to 170degCelsius.
- 1/2 cup brown sugar
- 1/2 cup plain flour
- 1/2 cup self-raising flour
- 1/4 tsp nutmeg
- 1/4 tsp bicarb soda
- 1 tsp ground ginger
- 1/2 tsp cinnamon
Sift these into a bowl. Add:
- 90g softened butter
- 1 egg
- 1/4 cup buttermilk
- 2 tablespoons golden syrup.
Beat with an electric mixer gently till all combined, then increase speed and beat until mixture becomes paler.
- Stir in 50g of coarsely-chopped dark eating chocolate.
You can make them muffin-sized (makes about 12) or cupcake sized (makes about 18). Line your preferred tin with paper cases and divide the mixture among them.
Bake for about 30 min (muffins) or 15 min (cupcakes). I iced mine with ganache (one of Stephanie Alexander's recipes, 375g dark chocolate melted in 1 cup cream, beaten with mixer for 5 min then cooled at room temperature until it's spreading consistency - took about 30 min). The candied chocolate eggs are Cadbury ones. The original recipe tops them with whipped cream and Violet Crumble (chocolate honeycomb bars) sliced thinly. It wasn't going to be so easy to transport them to work that way...I shall be making some more for the family tonight.
Yum!
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