Chocolate and Puffed Rice Cupcakes
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Difficulty:
advanced
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup soft butter
- ⅔ cup caster sugar
- 1 ½ cups self-rising flour
- 2 Tbsps cocoa powder
- 3 eggs (beaten)
- For the topping
- ½ cup sugar
- 1 Tbsp water
- 1 tsp light corn syrup
- ½ tsp salt
- 1 ½ cups puffed rice cereal
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12 hole bun tin.
2.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the tins and bake for 20-25 minutes until springy to the touch. Remove from the tin and place on a wire rack to cool completely.
4.
For the topping: heat the sugar, water and syrup in a small, heavy-based pan and bring to a boil. Reduce the heat and simmer for about 5 minutes until an amber caramel forms.
5.
Remove from the heat and stir in the salt and cereal. Quickly spoon on top of the cakes and leave to set.
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