TheAustralianWomensWeekly_Food_Issue_22_2016

(Ben Green) #1

FRIVOLOUS FLUFFY


POMPOM CUPCAKES


PREP + COOK TIME 2 HOURS
(+ OVERNIGHT TO DRY) MAKES 12


EQUIPMENT
12 plain white paper cases
7cm round cutter
6cm round cutter
vinyl mat
ball tool
artist’s fine paintbrush (new)


WHITE CHOCOLATE MUD CUPCAKES
250g butter, chopped
150g white eating chocolate, broken
2 cups (440g) caster sugar
1 cup (250ml) milk
1½ cups (225g) plain flour
½ cup (75g) self−raising flour
1 teaspoon vanilla extract
2 eggs, beaten lightly


WHITE CHOCOLATE GANACHE
360g white eating chocolate
½ cup (125ml) pouring cream


DECORATIONS
500g ready−made white icing
cornflour


1 To make white chocolate cupcakes,
preheat oven to 160°C/140°C fan.
Line a 12−hole (⅓−cup/80ml) muffin
pan with the paper cases.
2 Combine the butter, chocolate,
sugar and milk in a saucepan;
stir over low heat until mixture
is smooth. Transfer mixture to
a bowl; cool for 15 minutes.
3 Whisk in the sifted flours,
extract and the eggs. Divide the
mixture among paper cases.
4 Bake cupcakes for 35 minutes or
until a skewer inserted in each centre
comes out clean. Stand the cakes in
pan for 5 minutes; turn top−side up
onto a wire rack to cool.
5 Meanwhile, make the white
chocolate ganache.
6 Spread cake tops evenly all over
with ganache.
7 Knead ready−made icing on a
surface dusted with a little cornflour
until it loses its stickiness.
8 Working with one cupcake at a
time, roll icing into a 3mm thickness
on a surface dusted with cornflour
(step A). Using cutters, cut 4 large
and 5 small rounds from icing (step
B); cover with vinyl mat to keep moist.
Wrap icing scraps in plastic wrap.

9 Working with one large round at a
time, place a round in your cornfloured
hand and frill the edge by rolling the
ball tool back and forth over the edge
of the round (step C). Using the
paintbrush, brush a little water into
centre of round; place on cupcake.
10 Repeat with remaining large
rounds, attaching to top of same
cupcake with a little water brushed
in the centre (step D).
11 Repeat with remaining smaller
rounds, frilling edges. Attach two
small rounds to top of cake with a
little water brushed in centre of each
round (step E). Fold remaining three
small rounds into quarters, separating
frills to give volume. Attach to top of
cupcake with a little water (step F).
12 Repeat to cover all cupcakes.
Stand overnight to dry.

WHITE CHOCOLATE GANACHE
Break chocolate into a food processor;
process until finely chopped. Bring
cream to the boil in a small saucepan;
remove from heat. Add cream to
chocolate; stir until smooth.
Cool to room temperature,
stirring occasionally,
until spreadable.

DE F

ABC

Cakes of the month


99

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