Some Cupcake Flavour
I also wanted to add some flavour variations I have used which go perfectly with the Basic Vanilla Cupcakes … Just to jazz them up a bit. These are separate elements you add to make some really delcious treats.
Ingredients
FOR CAKE:
BASIC CUPCAKE RECIPE MIX AS I HAVE POSTED ON THIS BLOG
200 grams of dark cooking chocolate broken into pieces
2 tablespoons of cocoa powder
1 tin of Nestle Top N' Fill Caramel
FOR GANACHE:
150 grams of dark or milk cooking chocolate diced
1/4 cup of thickened cream
Instructions
FOR CAKE:
Place cooking chocolate into a microwave safe bowl and cook on high for 90 seconds or until chocolate has a runny consistency
Place into basic cupcake mixture with cocoa powder
Fold the mix with a wooden spoon until they are well blended
Half fill patty cake cases with mixture
Make a small dent in the centre of mixture and place a teaspoon of caramel inside
Spoon remaining mixture over the top, ensuring all caramel is covered
Bake for 20-25 minutes and allow to cool
FOR GANACHE:
Mix chocolate and cream together in microwave safe bowl and microwave for 90 seconds or until chocolate has melted
Stir with a metal spoon and allow to cool for 10 minutes then spread over cupcakes
NB: A nice touch is to place a caramel based chocolate on top. Rolos are preferable but really the sky is the limit here...
Ingredients
BASIC CUPCAKE RECIPE MIX AS I HAVE POSTED ON THIS BLOG
1 large mango
Pulp of one passionfruit
1/3rd stick of softened butter
1-1.5 cups of Icing sugar
Instructions
FOR CAKE:
Peel skin from mango and dice flesh into tiny pieces
Drain any excess juice from flesh
Half fill patty cake cases with basic cupcake mix
Place diced mango in the centre making sure it is all covered
Cover mango with remaining mixture
Bake for 20-25 minutes and allow to cool
FOR ICING:
Place butter, pulp and icing sugar in bowl and use an electric mixer to blend and until light and fluffy
Spread over cooled cupcakes
