Because all those new year resolutions for loosing weight technically won't start until tomorrow I decided to make some White Chocolate Mud Cupcakes to go along with the truffles - white chocolate is Miss SD's favourite kind of chocolate so I know they are going to a good home.
White Chocolate Mud Cupcakes
125g butter, chopped
100g good quality white chocolate
215g caster sugar
125ml milk
1 egg, lightly whisked
115g plain flour
75g SR flour
1 tsp vanilla bean paste or seeds from 1 vanilla pod
Bling like sprinkles to decorate
Preheat oven to 160C. Line 12 x 80ml capacity muffin pans with paper cases.
Combine the butter, chocolate, sugar and milk in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth. Remove from heat. Transfer to a medium heatproof bowl and set aside for 5 mins to cool slightly.
Use a balloon whisk to gently whisk in the egg. Sift the combined flours over the chocolate mixture and gently whisk until just combined. Stir in the vanilla bean paste. Pour mixture evenly among prepared muffin pans. Bake in preheated oven for 30 mins or until a skewer inserted into the centres comes out clean. Turn onto a wire rack and set aside for 1 hour to cool completely.
* You can make these cupcakes up to 2 days ahead. Store in an airtight container out of direct sunlight.
Makes 12
I iced these with a double batch of plain Buttercream icing. I figured the white chocolate and vanilla in the cupcakes would be sweet enough. To make sure they were properly dressed for the party they were then 'artistically' blinged up with some gold, silver and pearl sprinkles. The icing is a little wonky but for my first ever attempt at the 'Soft Serve' style I'm pretty chuffed. And I know that Miss SD will love them for the imperfections just as mush as she will for their white chocolate.
Happy Hogmanay everyone. Have a good one ;0)
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