Recipe for Friday, April 6th, 2012:
White Chocolate and Nutella Easter Cupcakes
Recipe via La Receta de la Felicidad
Prep time: 40 minutes
Bake time: 20 minutes
Serves: 12 cupcakes
- 125 g butter, coarsely chopped (1 stick)
- 100 g white chocolate, coarsely chopped
- 150 g brown sugar (2/3 cup)
- 90 g golden syrup (1/4 cup)
- 160 ml milk (2/3 cup)
- 150 g plain flour (1 cup)
- 50 g self-raising flour (1/2 cup)
- 1 egg
- 12 tsp nutella
- 100 g dark chocolate
- 36 white chocolate eggs (Milkybar)
- edible black pen
- 20 g yellow candy melts
(A conversion table can be found here.)
Preheat oven to 375º F (170º C) and line a 12 hole standard muffin pan with paper cases.
Combine butter, chocolate, sugar, syrup and milk in small saucepan, stir over low heat until smooth. Transfer mixture to medium bowl, cool 15 minutes. Whisk sifted flours into chocolate mixture, then egg.
Divide mixture among cases. Bake for about 20 minutes. Turn cakes onto a wire rack to cool.
Prepare the little “birds”: Melt candy melts in the microwave, and pipe a yellow beak on each white chocolate egg. Draw eyes with a black edible pen, and let them set.
Lightly frost cupcakes with 1 tsp nutella. Using a sharp knife, scrape along the side of room-temperature chocolate, and place chocolate over every cupcake, forming a nest. Place 3 eggs on every cupcake.