White chocolate mud cupcakes; can anybody think of a yummier snack? Try this recipe from Katrina Quesada. It’s a delicious goodie that will get everyone’s taste buds going.
Preparation time: 10 minutes
Cooking time: 25 minutes
Makes 12 cupcakes
125g butter, chopped
1 x 100g packet of good quality white cooking chocolate, chopped (I love the Woolworths’ brand)
215g (1 cup) caster sugar
125ml (1/2 cup) milk
1 egg, lightly whisked
11g (3/4 cup) plain flour
1 tsp vanilla bean paste (Queen brand)
silver cachous (or your favourite collection of sprinkles!), to decorate
For the white chocolate ganache:
2 x 180g packets of good quality white cooking chocolate
125ml (1/2 cup) thickened cream
2-3 drops of pink liquid food colouring
Preheat oven to 160°C. Line twelve 80ml (1/3 cup) capacity muffin pans with paper cases.
Combine the butter, chocolate, sugar and milk in a medium saucepan over low heat. Stir for five minutes or until chocolate melts and mixture is smooth.
Remove from heat and transfer to a medium heatproof bowl and set aside for five minutes to cool slightly. Then gently whisk in the egg. Sift the combined flours over the chocolate mixture and gently whisk until just combined then stir in the vanilla.
Pour mixture evenly into prepared muffin pans then bake in preheated oven for 30 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack and set aside for one hour to cool completely.
Meanwhile, to make the white chocolate ganache, put the chocolate and cream in a medium heatproof bowl over a medium saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until chocolate melts and mixture is smooth. Leave it in the fridge for one-and-a-half hours, stirring occasionally, or until ganache is spreadable.
Add the pink food colouring and stir until well combined. Use a round-bladed knife to spread cupcakes evenly with ganache and decorate with sprinkles.
Vanilla essence (Queen brand) can be used as a substitute for the vanilla bean paste – it works just as well!
Try separating the ganache into different bowls for a variety of different ganache colours.