White Candy Centre Cupcakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the muffins
- 1 cup light brown sugar
- 1 egg
- 1 cup self-rising flour
- 1 pinch salt
- 1 cup milk
- ¼ cup butter (melted)
- 1 tsp vanilla extract
- 3 ozs Nougat (finely chopped)
- For the filling
- ½ cup white, vegetable Shortening
- ½ cup butter
- 2 ½ cups powdered sugar
- 1 cream (18% fat)
- 1 tsp vanilla extract
- 10 tsps Cherry jam
- To decorate
- powdered sugar
Preparation steps
1.
For the muffins: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
2.
Whisk together the sugar and egg until combined.
3.
Stir in the flour and salt until the mixture looks like coarse sand.
4.
Slowly whisk in the milk and vanilla until incorporated. Stir in the nougat.
5.
Spoon into the paper cases and bake for 18-20 minutes, until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
Partly remove the tops of the cupcakes with a sharp knife. Using an apple corer or a small spoon, make a small hole in the centre of each cupcake, going about a third of the way through the cupcake.
7.
For the filling: beat together the butter and shortening until smooth. Gradually beat in the icing sugar.
8.
Add the cream, a little at a time beating until thick.
9.
Spoon into a piping bag and pipe into the muffins. Top with jam, replace the tops and sift with icing sugar.
