a m y m c c r a c k e n

I had made this recipe for a birthday cake earlier this year so I decided to make Meaghan cupcakes with this mixture for her birthday. It’s a really yummy mixture – so moist and white choc ganache on the top goes so well!

Ingredients

• 125g butter, softened
• 2 tsp grated lemon rind
• 1 C sugar
• 3 eggs
• 1 C plain flour
• 2 tsp baking powder
• ½ C sour cream

Method

1. Preheat oven to 160°C
2. Cream butter, lemon rind, sugar and eggs until light and fluffy
3. Sift flour and baking powder together
4. Fold sifted mixture into egg mixture alternatively with sour cream, mixing until smooth
5. Spoon mixture evenly into the prepared muffin pan that has been lined with paper cases
6. The cake mixture says to bake for 45 mins, so I put the time on for about 25 mins then kept an eye on the cupcakes till they were golden brown and sprung back when lightly touched
7. Leave in tray for 5-10 mins then transfer to a wire tack to cool down before decorating

I recently got a piping syringe (like the pic below) so I wanted to try it out for the decorating. I chose the small round tip then swirled white choc ganache on top of each cupcake.

White Choc Ganache

Ingredients

• 250g white choc
• 1/3 C cream

1. Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.
2. Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.