Real Living Australia - April 2016

40

MINS +

COOLING

FUDGE CUPCAKES

Makes 8

Prep time 20 mins + 2 hrs cooling

Cooking time 20 mins

Equipment Sharp knife; chopping

board; kitchen scales; measuring jug;

½-cup muffin tray; 8 paper patty cases;

small saucepan; spoon; whisk; wire rack;

piping bag with 5mm plain nozzle

100g dark chocolate (70% cocoa),

finely chopped

60g butter, chopped finely

65g caster sugar

60ml Frangelico

1 egg yolk

55g self-raising flour

20g Dutch processed cocoa (available

from supermarkets), sifted

Chocolate-caramel ganache

65g caster sugar

½ tsp lemon juice

Water

150ml pouring cream

200g milk chocolate, chopped finely

(^1) Preheat oven to 160°C
(140°C fan).
(^2) Line 8 holes of muffin tin with
patty cases. Set aside.
(^3) Place chocolate, butter, sugar
and Frangelico in saucepan over
low heat and stir until smooth and
combined. Remove from heat, whisk
in egg yolk, then flour and cocoa
until smooth. Divide mixture into
muffin tins. Bake for 14 to 15 mins
until just set. Cool completely on
wire rack (about 2 hrs).
(^4) Make chocolate-caramel
ganache Place sugar, lemon juice
and 40ml water in cleaned saucepan
over medium-high heat and stir to
dissolve. Boil without stirring for 3 to
4 mins until dark caramel in colour,
(^5) Remove from heat, add cream
(be careful as mixture will spit) and
stir to combine. Add chocolate,
return to heat and stir continuously
until smooth and combined.
(^6) Refrigerate for 20 to 30 mins,
whisking occasionally, until firm.
Transfer to piping bag with nozzle.
(^7) Pipe large peaks of ganache on
top of cakes. Serve. (Iced cakes can
be stored in an airtight container for
up to 5 days in refrigerator. Bring to
room temperature before eating.)
Happy Easter afternoon tea to you! R
recipes
lisa featherby & emma knowles |
photography
nick scott |
prop styling
tahnee carroll
Egg-cellent treats
FROM LEFT Linen table napkin,
as before. Beatrix textured egg,
$4.95, Papaya. Chocolate egg, from
supermarket. Clay Canoe paddle in
Sage (holding cupcakes), $100, Design
Twins. Standard-size muffin cases in
Gold Foil, $9.50 for 48, The Bay Tree.
Solstice concrete egg, $9.95, Papaya.
Meadow woodgrain egg candle, $19.95
for 2, Papaya. Utensil vessel in Plum
(holding kangaroo paw), $108, Mud
Australia. For stockists, see page 191.
EAT
real living