QUICK-MIX CHOCOLATE CUPCAKES
PREP AND COOK TIME 45 MINUTES (+ STANDING TIME) MAKES 24
1½ tablespoons white vinegar 1½ cups (375ml) milk 250g butter, softened 2 teaspoons vanilla extract 1¾ cups (385g) caster sugar 2¼ cups (335g) plain flour ¾ cup (75g) cocoa powder 2 teaspoons bicarbonate of soda 4 eggs
MILK CHOCOLATE GANACHE
400g milk chocolate, chopped finely 2/3 cup (160ml) thickened cream
1 Preheat oven to 180°C/ 160°C fan. Line 2 x 12-hole (1/3-cup/80ml) muffin pans with paper cases.
2 Combine the vinegar and the milk in a small jug.
3 Place the butter, vanilla, sugar, sifted dry ingredients, eggs and milk mixture in the large bowl of an electric mixer. Beat on slow speed until ingredients are combined, then beat on medium speed for 2 minutes or until mixture changes colour slightly.
4 Divide mixture among paper cases; bake for about 25 minutes or until cooked when tested. Cool cakes in pans for 5 minutes before turning onto wire racks to cool.
5 Meanwhile, make milk chocolate ganache.
6 Spread chocolate ganache over cold cakes; decorate with chocolate Easter eggs, if desired.
MILK CHOCOLATE GANACHE
Combine chocolate and cream in a heatproof bowl over a pan of simmering water; stir occasionally until melted and smooth. Cover and refrigerate, stirring frequently, until spreadable.
CHOCOLATE SPONGE
PREP AND COOK TIME 40 MINUTES (+ STANDING TIME) SERVES 10
3 eggs ½ cup (110g) caster sugar ¼ cup (35g) cornflour ¼ cup (35g) plain flour ¼ cup (35g) self-raising flour 2 tablespoons cocoa powder 300ml thickened cream, whipped
This story is from the Issue 59 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 59 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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