Archive for September, 2010
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!
- 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
- Preheat oven to 160°C
- Cream butter, lemon rind, sugar and eggs until light and fluffy
- Sift flour and baking powder together
- Fold sifted mixture into egg mixture alternatively with sour cream, mixing until smooth
- Spoon mixture evenly into the prepared muffin pan that has been lined with paper cases
- 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
- 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
- 250g white choc
- 1/3 C cream
- 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.
- Set aside at room temperature to cool, stirring occasionally, until ganache is thick and spreadable.
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