These pretty cupcakes are simple to make and their sugary topping adds a celebratory touch.
Ingredients
125g butter, chopped
100g block 70% cocoa dark cooking chocolate, chopped
1 teaspoon vanilla extract
1/2 cup self-raising flour
1/4 cup plain flour
2 tablespoons cocoa powder
1/2 cup caster sugar
2 eggs
1/4 cup milk
300ml thickened cream
2 teaspoons rosewater essence
Persian fairy floss, to decorate (see note)
Method
Step 1
Preheat oven to 160°C/140°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Step 2
Place butter, chocolate and vanilla in a heavy-based saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until melted and smooth. Pour into a bowl.
Step 3
Sift flours and cocoa over chocolate mixture. Add sugar, eggs and milk. Whisk until well combined. Divide between pan holes. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake has crumbs clinging. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Step 4
Using an electric mixer, beat cream and rosewater together until soft peaks form. Place a large dollop of cream on the top of each cupcake. Decorate with the fairy floss. Serve immediately.
Notes
You can find Persian fairy floss at gourmet food stores or Middle Eastern delis. You can use fairy floss from the supermarket instead.
Source: Recipe by Gemma Luongo, http://www.taste.com.au
125g butter, chopped
100g block 70% cocoa dark cooking chocolate, chopped
1 teaspoon vanilla extract
1/2 cup self-raising flour
1/4 cup plain flour
2 tablespoons cocoa powder
1/2 cup caster sugar
2 eggs
1/4 cup milk
300ml thickened cream
2 teaspoons rosewater essence
Persian fairy floss, to decorate (see note)
Method
Step 1
Preheat oven to 160°C/140°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Step 2
Place butter, chocolate and vanilla in a heavy-based saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until melted and smooth. Pour into a bowl.
Step 3
Sift flours and cocoa over chocolate mixture. Add sugar, eggs and milk. Whisk until well combined. Divide between pan holes. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake has crumbs clinging. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Step 4
Using an electric mixer, beat cream and rosewater together until soft peaks form. Place a large dollop of cream on the top of each cupcake. Decorate with the fairy floss. Serve immediately.
Notes
You can find Persian fairy floss at gourmet food stores or Middle Eastern delis. You can use fairy floss from the supermarket instead.
Source: Recipe by Gemma Luongo, http://www.taste.com.au
