Looking for an excellent cupcake recipe? Try our Macadamia Choc Cupcakes. This dessert recipe pairs with Sparkling wines including: Champagne and Sparkling Wine. Enjoy! #dessert #recipe #cupcake
Macadamia Choc Cupcakes
Servings12 servings
Prep Time12 minutes
Cook Time45 minutes
Ingredients
- 3each eggs
- 4oz buttersoftened
- 1cup superfine sugar
- 1/2cup mmilk
- 1 1/2cups self-raising floursifted
- 1teaspoon vanilla extract
- 1tablespoon coca pwder
- 1/4cup chopped macadamias
Topping
- 1/2cup superfine sugarfor toffee
- 3 1/2oz dark chocolate
- 2/3oz buttersoftened
- 1/3cup heav cream
- 1cup powdered sugar
- 1tablespoon coca powder
- 3 1/2oz chopped macadamias
Instructions
- Add milk, flour, vanilla and cocoa powder, and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy, stir in macadamias.
- Divide the mixture evenly between the cupcake papers. Bake for 18-20 minutes until risen and firm to touch. Cool for a few minutes and then transfer to a wire rack. Let cool completely before icing.
Topping
- Combine the chocolate and butter in a medium-sized saucepan over a medium heat. As the mixture begins to melt, reduce heat to low, stirring constantly, until melted. Remove from heat add cream, and stir. Rest for 10 minutes; the mixture will be firm and velvety in consistency.
- Combine the powdered sugar and cocoa powder. Add the chocolate mixture and mix with a wooden spoon until light and fluffy. Spread evenly on each cupcake with a teaspoon or spatula. Decorate with macadamia nuts and broken toffee pieces.
Toffee
- Place 1/2 Cup Superfine Sugar on a greaseproof paper-lined baking sheet, bake the mixture at 200°C/400ºF for approximately 25 minutes until toffee consistency forms. Cool until hardened.
Recipe Notes
Pairs with Sparkling wines including: Champagne and Sparkling Wine.
The post Macadamia Choc Cupcakes appeared first on Chef Vivant Recipe and Wine Pairing Blog.
This post first appeared on Chef Vivant Recipe And Wine Pairing, please read the originial post: here
