Honeycomb creams Cupcakes.
mmm this is a YUMMO cupcake.
I dont know about you… but I can never get an even top on my cupcakes… always get a lump in the middle when I get them out of the oven no matter how hard I try to pop a small dent in the middle before popping them in ! (how do they do it?
I like this as I can disguise my uneven cakes with this topping… and looks AWESOM!! Impress your guests when they pop over for Arvo tea. The kids will love taking one to kinda and school too! (the teachers will think you are amazing… send one along for them too!)
Chocolate ginger cake:
½ cup (110g) firmly packed brown sugar
½ cup (75g) plain flour
½ cup (75g) self-raising flour
¼ teaspoon bicarbonate of soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
90g butter, softened
¼ cup (60ml) buttermilk
2 tablespoons golden syrup
50g dark eating chocolate, chopped coarsely
300ml thickened cream
3 x 50g violet crumble bars, chopped coarsely
1. Preheat oven to moderately slow (170°C/150°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.
2. Sift dry ingredients into small bowl, add butter, egg, buttermilk and syrup; beat mixture with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour. Stir in chocolate. Divide mixture among cases; smooth surface.
3. Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.
4. Spread cakes with whipped cream; top with violet crumble.