Hello
안녕하세요
(Annyeonghaseyo)
こんにちは
(Konnichiwa)
你好
(Ni Hao)
I made these cupcakes back in January when I was heading to Manchester, sadly though by the time we got to our apartment, they'd fallen over and no longer looked like this. They were still tasty though.
Let's get baking!
Ingredients:
Cupcakes
175g unsalted butter
175g light brown soft sugar
135g self-raising flour
40g hot chocolate powder
3 medium eggs
Ingredients:
Marshmallow Buttercream Frosting
3 medium egg whites
100g caster sugar (for meringue)
1 tsp vanilla extract
100g caster sugar (for syrup)
65ml water
mini marshmallows (for decoration)
flakes (for decoration)
Preheat your oven to 180C/160C Fan and line a muffin or a cupcake tray with muffin/cupcake cases.
Add the butter and sugar to a bowl and beat until creamy.
Add in the self-raising flour, hot chocolate powder and eggs and beat until smooth.
Split the mixture between the cases and bake in the oven for 19-21 minutes until they;re cooked through.
Leave to cool on the side.
Add the egg whites to a large bowl and start to whisk into stiff peaks.
Add the 100g of caster sugar to a pan with the water. Heat this on a low heat to dissolve the sugar.
Once heated, turn whisk onto high and trickle the syrup into meringue to make the marshmallow.
Once all the syrup is added whisk for a further 5 minutes.
Pipe the marshmallow frosting onto the cupcakes and decorate with mini marshmallows and flakes.
These cupcakes were really easy to make and I'd happily make them again.
The flavours worked really well together and for me they were moreish. For me they did actually taste like you were having hot chocolate.
I would say the only time consuming part of this recipe would be decorating with the frosting as it can get quite sticky.
If you would like to follow Jane's recipe, then head over to the Hot Chocolate Cupcakes recipe page on the Jane's Patisserie website.
See you soon!
안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye
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