back to cookbook
Individual Novelty Cakes
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 eggs
- ⅔ cup light brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- ⅓ cup cocoa powder
- ½ tsp Baking powder
- ⅔ cup roasted, chopped Hazelnuts
- For the white chocolate buttercream
- 1 cup white chocolate (chopped)
- 2 cups powdered sugar
- ⅓ cup unsalted butter
- ⅛ cup cream (18% fat)
- To decorate
- 1 ¼ cups black Sugar paste
How healthy are the main ingredients?
eggback to cookbook
print shopping list
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
3.
Sift in the flour, cocoa and baking powder and stir until blended. Stir in the nuts.
4.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the white chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
6.
Sift the icing sugar into a bowl and beat in the butter until smooth. Add the cream and chocolate and beat well.
7.
Spoon into a piping bag and pipe a swirl onto each cupcake.
8.
To decorate: roll 24 pieces of sugarpaste into thick 'sausages'. Flatten one end and elongate and curl the other end into a mustache shape.
9.
Attach the flattened ends of the strips in the centres with a dab of water. Place on top of the cakes.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Cookbooks of the week