Individual Cakes with Popped Corn
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 teaspoon vanilla extract
- For the white chocolate cream
- 1 cup white chocolate (chopped)
- 2 cups powdered sugar
- 0.333 cup unsalted butter
- 1 tablespoon cream (48% fat)
- To decorate
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to to 180°C (160° fan) 350°F gas 4. Place paper cases in 24 mini muffin tins.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
Sift in the flour and fold in gently with the vanilla, until just combined.
Spoon into the paper cases and bake for about 10 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
For the white chocolate cream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth.
Spoon into a piping bag with a star nozzle and pipe on top of each cake, as in the photo. Decorate with popcorn.